Milk Bread rolls

Preparation time: 3 hours
Cooking time: 25 minutes

INGREDIENTS (for 12 small or 9 large rolls)

For the starter:
30 g bread flour
135 ml STAMOU fresh cow’s milk

For the dough:
250 ml STAMOU fresh cow’s milk, warm
1 ½ tsp active dry yeast
495 g bread flour (loosely packed and leveled)
85 g butter, softened
75 g granulated sugar
1 tsp Kosher salt (put extra for garnish, optionally)
1 egg, beaten
1 tbsp poppy seeds
1 tbsp flaky sea salt

For serving:
STAMOU sliced cow’s or goat’s milk cheese

METHOD

In a small saucepan, whisk together the milk and flour until smooth. Heat gently, stirring, until the mixture thickens slightly. Remove from heat and set aside.
To prepare the dough, mix the warm milk and yeast in a bowl. Stir gently and let sit for 3-5 minutes until the yeast dissolves and activates.
In the bowl of a stand mixer, combine the flour, sugar, salt, and cooled starter. Add the softened butter and the milk-yeast mixture.
Using the dough hook attachment, mix at a low speed until the dough comes together. Increase the speed and knead until smooth and elastic.
Shape the dough into a ball and place it in a clean bowl. Cover with a kitchen towel and let rise in a warm spot until doubled in size, about 45 minutes to 1 hour.
Once risen, punch down the dough and transfer it to a clean work surface. Divide into 16 equal pieces.
Working with one piece at a time, fold the edges of the dough toward the center to release air bubbles, then stretch and roll into a smooth ball.
Arrange the dough balls in a lightly greased square baking dish. Cover with a towel and let rise again until doubled in size.
Preheat the oven to 180°C.
Brush the rolls with beaten egg and sprinkle with poppy seeds and flaky sea salt. Bake for 20-25 minutes, or until golden brown on top.
Transfer to a wire rack to cool and serve optionally with STAMOU sliced cheese.

Watch the video for the recipe here

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