The breakfast rolls are small and soft buttery bites (just a little) perfect for filling with jams and spreads. They are not too sweet, so they also go well with savory fillings. Simple, delicate, and very soft, the breakfast rolls are delightful. Try them!
Don’t miss out
- Difficulty: Easy
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12 rolls
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 cup milk
- 3 g dry yeast
- 1 egg (about 2 oz)
- 2 1/4 cups flour
- 2 tbsp powdered milk
- 1/4 cup sugar
- 1/2 tsp salt
- 3 tbsp butter
- 1 tbsp of beaten egg
- 1 tbsp milk
Tools
- 1 KitchenAid Artisan Mixer
- 1 Baking Sheet
- 1 Cooling Rack
- 2 Bowls
- 1 Reusable Lid
- 1 Pastry Brush
- 1 Mini Whisk
Steps
For shaping and rolling the balls, you can check out this video.
In the mixer bowl, or by hand, add the milk, yeast, egg, flour, powdered milk, sugar, and salt. Knead using the dough hook until a smooth and homogeneous dough is obtained. Let it rest for fifteen minutes, then add the butter. Once the butter is completely absorbed, transfer the dough to the work surface, lift it and flip it over, working without adding any flour. Repeat the sequence of lifting and flipping the dough to form a ball. Transfer it into a bowl. Cover with reusable lids or plastic wrap and let rise for an hour. After resting, divide the dough into 12 parts of about 50 grams. Shape and roll the balls, cover them, and let them rest for fifteen minutes. Then lightly flatten them and roll them again. Transfer them to a baking sheet lined with parchment paper, cover them, and let them rise for an hour. Gently brush with beaten egg and milk and bake in a preheated oven at 350°F for 15-17 minutes. Let the rolls cool on a rack before slicing them to fill.
Notes
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