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dinner rolls/milk bread recipe/bun/soft &chewy #cookingadream



These dinner rolls are very very fluffy, soft and chewy. If you follow the recipe you will not be disappointed. This is a recipe for dinner rolls or some may call milk bun or milk bread. It's a basic dinner rolls recipe, many other kinds of bread items can be made out of this bread which I will be showing in my other videos.


Ingredients for 8 pieces of bread:
Bread flour 250g( 2 cups-poured in the cup)I recommend measuring in grams.
lukewarm water or milk 107g(110-120ml)(1/2 cup)(could be 2tbsp more or less depending on the size of the egg and the humidity of flour)make a soft dough.
milk powder 4 tbsp(25g)
large egg 1(51g)
instant yeast 1tsp (make sure good quality)(you can use active dry or fresh yeast too)
sugar 3 tbsp(37g) (I wrote wrong on the video)
salt ¾ tsp
butter 3 tbsp(42g) or (4tbsp makes moister)

baking tray size: 12 x 9 inch

products I use:https://www.amazon.com/shop/cookingadream

(I made 9 pieces of bread)
bake 15 to 20 mins on 175°C(350°F)(depending on your oven type)
(25mins if you feel it's underbaked, underbaked bread will feel a dough-like texture and smells more yeasty)

Method:
  • mix all the ingredients in a bowl except butter
  • stir in flour until you have a soft, shaggy dough
  • Turn dough out onto a floured work surface, add butter at this point, knead until smooth and elastic, 10 to 15 minutes. 
  • Butter the inside of a large bowl; place dough in the bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour 
  • turn dough onto surface, punch the air out, do not knead, divide the dough into 9 pieces
  • roll flat first and then shape into small balls
  • In a small bowl, beat egg until blended; brush onto rolls. 
  • let it rise until almost double
  • Bake until golden brown, about 20 minutes, rotating pans halfway through if needed.
  • after baking rub butter on top of the hot bread, it will soften the top layer
  • Let rolls cool 15 minutes before serving. 
Important notes:
*make sure your yeast is good quality, raises perfectly, not half dead.

1.If your dough feels too wet to handle after kneading you can add 2-3 tbsp flour as needed but don't use too much otherwise the bread will become dense. Oil your hand if it sticks. The dough supposed to be very soft.
2.scale measurement is more accurate. cup measurement could be a little different for various reasons. But if you measure by cups flour and water ratio may not be exact sometimes. in that case, you can add some flour if the dough is too wet to handle. (make a soft dough possible.)
The proper kneading and folding are essential for the chewy texture of the bread.
3.dough will be sticky and soft at the beginning. A soft dough makes soft bread. After 15 mins of kneading, it will not stick to your hand anymore.
4.Diffrent Ovens has different temperature settings. If you find the colour of the bread going dark before time, place an aluminium foil on top of the bread soon after you get your desired colour.
5. use a  minimum amount of flour dusting possible. dusting can make a hard texture. you can also use oil instead of flour to prevent sticking.
6. I recommend bread flour. if you can't find it you can use plain all-purpose flour but knead longer. but the chewiness may not be the same.
7.I use instant yeast. The water temperature should be like body temperature if you dip your finger in the water for 30 sec and you don't feel uncomfortable or irritation but you feel the warmth that is perfect. yeast dies in hot water. I sometimes even use room temperature water which also works fine. If you have Thermometer it should be between 35°c to 40°C.
8.It's good to have a warm place for proofing bread dough, in winter dough will not rise on the countertop. I turn the oven on for a few seconds then turn off and put the tray in, I feel the temperature inside the oven by putting my hand in to make sure it's warm, not hot. I do it every 15 mins to keep the dough warm. normally it takes between 30mins to 1hour to rise. Or you can just turn the oven light on if you have the option.
9. you can start baking in the cold oven if you slightly under proof but preheat the oven if you proof the dough fully.
10. after taking out from the oven, rub butter on top of hot bread to make the bread softer and look pretty.
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Comments

  1. Hi, can this dough recipe and method be used to make cinnamon rolls.

    ReplyDelete
    Replies
    1. you could check out the cinnamon rolls recipe in the blog
      http://www.cookingadream.com/2017/10/cinnamon-rolls-recipe-cooking-dream.html

      Delete
  2. If doubling this recipe would you just double all the ingredients?

    ReplyDelete
  3. The bread is so good! I made them and it was gone before i knew it. Making again!

    ReplyDelete
  4. I am from sg now making this milk 🍞bread BTW I use hand ✋mixer I mix abt 10 mins I didn't use hand to knead do I have to use hand knead after an hour so I didn't see clearly though just mixer use and knead will do after proofing just divide the dough and shape up and 2nd proofing abt 30-40mins straight to the oven will do. Is that wrong I am doing?

    ReplyDelete
  5. Hi! :) These look delicious! :)
    I don't have any milk powder... Do you have any tips on how can I replace? Should I just skip it??

    ReplyDelete
    Replies
    1. you can replace the warm water and powder milk with normal warm milk and it should do the trick

      Delete
  6. You really cook dreams!

    ReplyDelete
  7. Do not use this recipe. You will be wasting a lot of money trying to figure it out. Dough never rises. Ingredient amounts are not correct. Attempted this three different times. The first time followed directions exactly as written. Made modifications the second time thinking warmer water would activate yeast. It did not. The third time weighed flour and increased yeast amount. Same result. I know yeast is good because I used it in another recipe and it worked just fine. I'm wondering if the recipe instructions are incorrect by saying it calls for instant quick rising yeast, when in fact in should be the regular active dry yeast. I had high hopes for this recipe because it looked so good.

    ReplyDelete
    Replies
    1. I think your yeast must be no good.

      Delete
    2. I agree. This recipe does work! Fabulous results

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    3. This recipe works. Just make sure yeast rises and proper kneading. If use active dry yeast, use warm water and add sugar with yeast, mix well and let it sit for 10 to 15 minutes till the yeast dissolves when stir. Then mix in salt, egg, and flour....follow the rest as Cooking a Dream

      Delete
    4. don't add salt to the yest the salt kills it

      Delete
    5. Try putting your salt in with the flour. Not directly in with the yeast. Salt killing yeast?

      Delete
    6. It’s good recipe, I have followed this and got delicious bread. 100% approved this πŸ‘πŸ‘πŸ‘

      Delete
  8. Is it ok if I use all purpose flour instead of bread flour

    ReplyDelete
    Replies
    1. I used all purpose flour and it turned out well. Just need to knead longer ....maybe 30 minutes or till the dough is not sticky anymore, soft and elastically stretchy

      Delete
    2. The water (or liquid) absorption capacity of a flour is directly related to its protein content.
      Bread flour has protein values of around 12%, while all-purpose flour usually has protein levels below 9%, so if you use all-purpose flour, you will have to correct the amount of liquids.

      Delete
  9. I tried many recipes with no success. Your recipe was very good.. And my whole family liked it.. May Jesus bless u.. BC

    ReplyDelete
  10. Can this recipe be made in advance and frozen or refrigerated for Hollidays?

    ReplyDelete
  11. Shall i use both top & bottom burners of oven or bottom is fine?

    ReplyDelete
    Replies
    1. Each oven is a different universe, so you must find the best way to bake in yours.
      If I were you, I would use bottom heat only

      Delete
  12. I will be using Fleischmann's Active Dry Yeast. Do you recommend I proof it first before adding all the ingredients?

    ReplyDelete
    Replies
    1. proof the yeast is always the smartest option, even if it is instant yeast. yeast can die if it has not been stored properly, or if its shelf life has expired

      Delete
  13. Can i use electric mixer with dough hook for kneading portion?

    ReplyDelete
  14. I am in love with this recipe...its one of the best

    ReplyDelete
  15. The measurement are very accurate and I love the texture though I gave it a little bit of vanilla flavour to boost the aroma.

    ReplyDelete
  16. In your video it say to use 3tsp of sugar but your ingredients list say to use 3tbs of sugar which is right

    ReplyDelete
  17. In the video it say to use 3tsp of sugar but a list of the ingredients say to use 3 tbs of sugar which is correct

    ReplyDelete
  18. Hi can you proof the dough in instant pot ? If yes how long please?

    ReplyDelete
  19. I want to thank you for this extraordinary recipe, everyone at home has been amazed about my baking skills, all because of how easy it is to make it.

    ReplyDelete
  20. If you make bread with this how much will it make and cooking time? Looks delicious and can't wait to try!

    ReplyDelete
  21. Recipe says 'mix all ingredients except butter' Does that include the egg?
    Then it calls to beat egg and spread on rolls. So is it 2 eggs that are needed?

    ReplyDelete
  22. I should’ve read the comments, now I did all the work and I realized I shouldn’t have followed the terrible video. The salt for sure killed my yeast, my dough is not going to rise I can already tell 😭

    ReplyDelete

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