Small round milk breads recipe

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  • Serves 4
  • 15mins to prepare, 45mins to cook plus 30mins proving time
  • 446 calories / serving
  • Freezable
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Combine the flour and salt in a large mixing bowl. Rub the butter into the flour, distributing it as evenly as possible. Stir in the yeast and sugar. Combine the water and milk in a small saucepan and warm over a medium heat. Remove once warmed, then stir into the flour using a wooden spoon until you have a soft dough.

Knead the dough on a lightly floured surface for 8-10 minutes until you have a smooth, elastic dough. Divide into even balls of dough and shape into rolls using your hands.

Pre-heat the oven to 220°C.

Grease a large baking tray and arrange the rolls evenly spaced apart. Cover with a piece of greased clingfilm and leave to rise in a warm place for 30 minutes. Remove the clingfilm after proving and bake for 20-22 minutes until golden and risen.

Remove from the oven and brush the tops immediately with the extra tablespoons of milk. Allow to cool on a wire rack before serving.

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  • Ingredients

  • 375g strong plain white flour
  • a little extra flour, for dusting
  • 40g butter, cubed
  • 3.5g fast action dried yeast
  • 2tsp caster sugar
  • 1tsp salt
  • 150ml milk + 2tbsp extra
  • 75ml water
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  • Energy 1887kj 446kcal 22%
  • Fat 10.8g 15%
  • Saturates 5.9g 30%
  • Sugars 4.2g 5%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 81.7g Protein 10.5g Fibre 4g


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