MILK ROLLS

Milk rolls… my absolute favorite type of bread, so since I wanted to make a few rolls to keep ready for emergencies, I had to give them a try.

The milk roll has two important characteristics: it is soft and sweet. The sweetness usually depends on the presence of milk and sugar. To reduce the amount of sugar, instead of using classic 00 flour and Manitoba flour, I used Luce 9 Ancient Grain Type 0 flour, which, thanks to the presence of 9 types of soft wheat, has a vanilla aftertaste. The softness, on the other hand, depends on the leavening and the presence of milk.

• 500 g Luce 9 Grain Ancient Type 0 Flour
• 300 g Whole Milk
• 60 g granulated sugar
• 25 g Whole egg (for brushing)
• 7 g Brewer's yeast
• 50 g Butter
• 7 g Fine salt
• 10 g Whole milk (for brushing)

• Planetary

Preparing the bun dough:

Sift the flour with the sugar, meanwhile melt the butter in the microwave.

Dissolve the brewer's yeast in 100 g of whole milk at room temperature, then add it to the flour and mix. When it is absorbed, add the remaining milk and work until the mixture is smooth, then add the lukewarm melted butter.

Knead and add the fine salt, transfer the mixture to the work surface and knead for about 15 minutes until the dough is smooth and elastic.

Shape the dough into a ball, butter a bowl, and let it rest, covered with plastic wrap. Luce 9 Ancient Grain Flour requires a fairly long leavening time, about 6 hours. If you need to speed up the process, let the dough rise in the oven at about 35°C; this will take about 4 hours.

If you have time, I recommend letting it rise for at least 6 hours to make the dough more digestible and to allow it to best release its aromas.

Prepare the rolls, second rising.

Transfer the milk bun dough to the work surface and shape it into two loaves.

Make approximately 30 30g rolls, shape them as desired and place them on a baking tray lined with baking paper.

Beat the egg with the milk and brush the rolls, let them rest for 30 minutes.

If you prefer, you can add sesame or poppy seeds.

Bake in a static oven at 200° C for 12-15 minutes, you can eat them warm or let them cool on a rack.

The sandwiches are perfect with jam for breakfast, with cold cuts or even with a hamburger;

The rolls will keep for 3-4 days in an airtight bag, or frozen.