Milk Rolls
Ingredients
Bread Dough
1kg (8 cups) cake flour
15ml salt
45ml sugar
37.5ml milk powder
70g Butter (1/4 cup)
1 sachet instant dry yeast
500ml lukewarm water approx. (add a little more if dough does not come together)
Egg Glaze
1 egg
5ml salt
Method
Sift dry ingredients together then rub butter in.
Pour the warm water into the center and mix to form a rough dough, knead until smooth (about 5 - 10 minutes). Place dough in a oiled bowl and cover with cling wrap, allow to rest for 15 minutes in a warm place.
Knock the dough down and roll into 2 long rolls, divide into 30 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each ball of dough flat into a long oval shape, then roll it up tightly, similar to a swiss roll.
Place the bread roll, with the seam on the bottom, on a greased baking tray and cover with cling wrap and allow to proof for 45 - 50 minutes.
Beat 1 egg with 5ml salt for a shiny finish.
Brush dough rolls with egg glaze and bake at 240ºC for 12 - 15 minutes.
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