One-Rise Condensed Milk Dinner Rolls
With a mischievous little one at home, I always have to squeeze out bits of time from between my teeth to make something, so I try to choose one-rise breads whenever possible. One time, in order to use up the condensed milk at home, I happened to find this recipe—it turned out amazingly good, absolutely perfect. The bread is still incredibly soft the next day. It’s especially suitable for breakfast and as baby food. I’m not exaggerating when I say this recipe beats all other little dinner rolls. I made slight adjustments to the original; it fits perfectly in a 28×28 cm gold pan. Original recipe by: Muzi Xiaomei.
Ingredients
Steps
Put all ingredients except the butter into the stand mixer bowl and start kneading… Knead until you can pull a rough gluten film, then add the softened butter and continue kneading…
Here is the finished dough—so pretty. No need to rest, no need to rest, no need to rest. Divide directly into 16 equal portions, each about a little over 50 g. Shape each small dough piece into a ball and arrange them in the baking pan.
A 28 cm gold pan is just right.
Put into the oven and proof at 35°C.
Proof until roughly doubled in size. Brush with beaten egg, then sprinkle sliced almonds, white sesame seeds, black sesame seeds, etc.
White sesame seeds.
A big mix of toppings.
Bake in a preheated oven at 175°C for about 25 minutes. Once the color is to your liking, remember to cover with foil.
Wow, mouth-watering and absolutely gorgeous.
So soft, every bit as good as sponge pre-ferment breads.
Time to dig in! 😄
👍️👍️