Small round milk breads recipe

  • Serves 4
  • 15mins to prepare, 45mins to cook plus 30mins proving time
  • 440 calories / serving
  • Freezable
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milk bread HERO

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. Sprinkle the sesame and poppy seeds on top so that they stick to the rolls. 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
  • 1tsp sesame seeds
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  • Calories
    440
    22%
  • Sugar
    5g
    6%
  • Fat
    12g
    17%
  • Saturates
    6g
    30%
  • Salt
    1.4g
    24%
of an adult's Reference Intake daily amount.
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