BREAD ROLLS

Bread Rolls

INGREDIENTS:

How to bake using Manual / Traditional method:

Dissolve yeast in warm water (110-130°F). Stir to dissolve and let stand for 10 minutes. Set aside. Click here for procedure & tips for a successful yeast.
While waiting for yeast to bubble, place milk, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan.
Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch.
In a large bowl, combine egg, yeast mixture and 2 cups flour. Stir or mix to combine.
Add the milk mixture.
Add another 1 cup of flour. Continue mixing until a dough is formed.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic. (The dough should be soft and still slightly sticky.)

If dough is overly sticky when you do this, you need to add a bit more flour, about 1 tablespoon at a time.
Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, punch down the dough and transfer onto a lightly floured surface.
Use a dough slicer to divide the dough into 2 equal parts.
Roll each part until it forms into a log. Cut each log into equal pieces.
Form small dough balls (watch my pandesal video how I formed it into dough balls) and place on baking sheet or in a well-greased pan or glass. (ugly side down).
Cover the tray or pan with a damp cloth and let it rise for 20 minutes.

TIPS:

Oven temp varies. I suggest to bake it the first time at 325 deg F and see how it goes.
Always check before the set time.
You can also brush the bread rolls with melted butter immediately after baking. It's up to you if you don't care about calorie counting LOL!
Do not overbake.

How to bake using a Mixer / Kneader:

Dissolve yeast in warm water (110-130°F). Stir to dissolve and let stand for 10 minutes. Set aside. Click here for procedure & tips for a successful yeast.
While waiting for yeast to bubble, place milk, butter, sugar, and salt into a microwave-safe bowl/cup or saucepan.
Microwave for around 1 minute or heat over low heat on the stove. (Mixture should NOT be over 115°F or feels hot to the touch.
In a mixing bowl, combine 2 cups flour, egg, yeast mixture. Mix on level 2 with dough hook to combine.
Add the milk mixture.
Continuing on speed 2, gently add another 1 cup of flour. Continue mixing until a dough is formed.
Add flour (if needed) about 1 tablespoons at a time, until dough starts to clean sides of bowl. Dough should be soft and slightly sticky.
Form the dough into a ball and transfer the dough to a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, punch down the dough and transfer onto a lightly floured surface.
Use a dough slicer to divide the dough into 2 equal parts.

Freshly baked! Yum with butter as a spread.

Roll each part until it forms into a log. Cut each log into equal pieces.
Form small dough balls (watch my pandesal video how I formed it into dough balls) and place on baking sheet or in a well-greased pan or glass. (ugly side down).
Cover the tray or pan with a damp cloth and let it rise for 20 minutes.
Preheat oven to 350 degrees F.
Bake for 20-25 minutes.
Serve warm. Enjoy!

TIPS:

Oven temp varies. I suggest to bake it the first time at 325 deg F and see how it goes.
Always check before the set time.
You can also brush the bread rolls immediately with butter after baking. It's up to you if you don't care about calorie counting LOL!

Hi, Janette here!
Let me know what you think about this recipe.
Leave a comment below.
Thanks!