Even if you are a beginner and have never kneaded rolls before, following this recipe you should be able to succeed. These rolls are incredibly soft and stay fresh the next day, the most important thing is to put them under nylon so they don't dry out. Cotton rolls are a rock compared to these rolls, trust me. The secret is in a few things that I revealed in the video. Follow all the steps and do like this, your rolls will turn out, never prettier and never softer!
Components:
5 grams of dry yeast
1 spoon of sugar (20 g)
500 g Sentella flour
30 g of powdered milk
260 ml of lukewarm milk
1 egg
Knead for 9 min
add to the dough 60 g of room temperature butter to which you have added 1 teaspoon of salt and knead for another 4-5 minutes. Cover the dough with nylon and let it rest in a warm place for about 50 minutes.
Cover the rolled rolls with a cloth and leave them warm for another 20 minutes, then brush them with a mixture of egg yolk and milk. Sprinkle them with sesame and bake at 190 C for 20 min. While they are still hot, you can brush them with butter.
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