The Soft Milk Bread Rolls are very easy to make. Perfect for a snack, perhaps stuffed with ham. But they are also ideal for replacing bread during meals.
Here are some more focaccia and mini pizza recipes
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Soft Milk Bread Rolls
- 4 cups type 1 flour (or Manitoba)
- 1 cup milk
- 3.5 tbsp extra virgin olive oil
- 2 tsp salt
- 2.5 tsp compressed yeast
- 1 tsp sugar (optional)
Tools
- 1 Kitchen robot Bimby TM31 – TM5 – TM6 – TM7
- 1 Stand mixer
- 1 Bowl
- 2 Baking trays
- Parchment paper
Preparation of the Soft Milk Bread Rolls
WITH THE BIMBY: Place the milk, crumbled yeast, optional sugar in the bowl, and set to speed 2 for 1 minute. Add the flour, oil, and salt, knead on spiga for 3 minutes. Remove from the bowl and form a ball. Place the dough in a bowl and cover with plastic wrap. Let rise for 3 hours away from drafts
After this time, remove the wrap. The dough ball will have grown. Now divide the dough into 10 equal large pieces. Form balls and place them on two baking trays. Then let rise for another 2 hours covered with wrap
Then take the risen balls, gently press with your fingers, forming the typical “holes” of focaccia and season with a drizzle of oil and some salt. Bake in a preheated oven at 350°F static for about 20 – 25 minutes.
WITHOUT BIMBY: Place the room temperature milk in a bowl, then add the crumbled yeast, optional sugar and stir until the yeast is completely dissolved. Add the flour, oil, and salt, knead for a couple of minutes. Form a ball. Place the dough in a bowl and cover with plastic wrap. Let rise for 3 hours away from drafts. If you don’t want to knead by hand, you can use a stand mixer.
After this time, remove the wrap. The dough ball will have grown. Now divide the dough into 10 equal large pieces. Form balls and place them on two baking trays. Then let rise for another 2 hours covered with wrap
Then take the risen balls, gently press with your fingers, forming the typical “holes” of focaccia and season with a drizzle of oil and some salt. Bake in a preheated oven at 350°F static for about 20 – 25 minutes.
NOTES
They can be frozen and reheated in the oven as needed.
You can use half all-purpose flour and half type 1 flour.
The milk can be replaced with water, or you can do half and half. I used lactose-free milk.
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