Leaf Milk Dinner Roll

 

I enjoy baking, especially making bread. There is nothing like bread hot out of the oven, yum yum! This Milk Dinner Roll is light, soft and sweet. My boys love it and it's also easy to make! Here's the original Chinese recipe from Carol. She is a famous blogger in Taiwan, published several cookbooks and I have them all. I am a big fan of her.

 

Leaf Milk Dinner Roll (makes 8 rolls)

1 teaspoon active dry yeast *
270g bread flour
30g whole wheat flour
1 egg
25g sugar
1/4 teaspoon salt
30g olive oil
150cc milk
extra bread flour to garnish

* I slightly modified the recipe as the original one calls for "1/2 teaspoon instant yeast" and no need to dissolve it in warm water, but mine is "active dry yeast" which required to double up the portion and dissolve in advance.
1. Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, about 5 minutes. (I would add a bit sugar in it to make yeast happy!)

2. Pour bread flour, whole wheat flour, egg, sugar, salt, olive oil, milk and the foamy yeast liquid into the mixing bowl of stand mixer (I am too lazy to knead dough myself). Mix them on a low speed until a dough formed, then turn to higher speed to knead dough for 10 to 15 minutes.

3. Cover the bowl, set in a warm place until dough doubles in size, about 1 hour.

4. Punch down the dough, cut to 8 pieces, roll each to a ball, cover the dough balls, and allow to rise for 15 minutes.

5. Roll again each dough ball to triangle shape, and place in prepared baking dish, let rise until doubled in size, about 1 hour.

6. Preheat oven to 355 degrees F (180 degrees C).

7. Sprinkle bread flour over the surface, make slashes across surface like leaf.

8. Bake for 15 to 18 minutes in the preheated oven, or until golden brown.


Bon appetit! :)