Preparation for Sweet Milk and Butter Rolls

• For preparing the rolls, I used a stand mixer, but you can also knead by hand. In the stand mixer bowl or a regular bowl, crumble the fresh yeast and dissolve it with the milk.
  Use the paddle attachment initially.

• Add the sugar, mix, and blend the ingredients by activating the stand mixer, also adding the grated orange peel and continue working the dough by gradually adding the sifted flour, always set the speed to two and occasionally increase it to three.
  

• Remove the paddle and add the dough hook, continue working the dough, and finally add the softened butter. Continue working for about 8 minutes until it has been well absorbed, it should be smooth and elastic.
  The same process can be done by hand using a wooden spoon and working vigorously.
  

• Work the dough with your hands and form a dough ball, if needed add a few more tablespoons of flour, this depends on the humidity and the brand you use as sometimes it absorbs more, sometimes less.

• Let the dough rest for about an hour, covered in a bowl or in the same stand mixer bowl.

  After rising, divide it into equal pieces, I made 20 balls, but it depends on the size you want to make.

  Close and round them forming balls that you will place on a baking tray lined with parchment paper, spaced apart.
  Let them rise in the turned-off oven until they double in size, about 1 hour.

  

• Once risen, you can brush them with beaten egg or with milk and sugar, sprinkle a little sugar on the surface, and then transfer to the oven. Bake the sweet rolls in a preheated fan oven at 355°F for about 20 minutes.

• Place the tray in the lower part of the oven for the first 10 minutes and then in the middle rack for the other 10 minutes.
  Take the rolls out when they are golden brown, let them cool slightly, then sprinkle with powdered sugar and serve.

  For other pan brioche recipes click here.
  
  

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