These are soft and delicate, perfect for a nice weekend breakfast. You can also use them as burger buns. The recipe comes from this blog: Dutch baking.
- 4 cups of flour
- 2 teaspoons of salt
- 1 teaspoon sugar
- 1 1/2 cups water
- 2 teaspoons of active dry yeast
- 1/2 stick of butter (unsalted)
- 1/4 cup powdered milk
- for the eggwash: 1 small egg and 4 tablespoons of milk
Mix the powdered milk with water and warm to around 50C, add butter and set aside to melt. Take another bowl and put in flour, sugar, salt and yeast. Combine the dry ingredients and add the milk mixture. Knead everything until it’s well combined, it should take around 10 minutes. Place in an oiled bowl and set aside until it doubles its size. Squeeze the dough down and prepare your baking tray. Form small balls, size of a tennis ball. Place the rolls on your tray, approximatelly 2-3 cm apart. The smaller the distance between them the taller they will grow. For a more flat effec increase the distance. Cover and let them double in size. Prepare the eggwash by beating the egg until it froths and then add milk. Brush your egg mixture over each roll. This way they will bake to a beautiful golden colour. Bake at 200-205C for around 10 minutes.