SOFT FLUFFY
DINNER ROLLS
EGGLESS
​
For those who take eggs, I would recommend this eggless recipe. My opinion is when the bread didn't use egg, it can remain soft and fluffy much longer than with eggs. I made this last year’s video but this time I am hand kneading instead of using an electric mixer. It a lot longer, so need a lot of patience. However, feel free to use an electric mixer. Making bread is very forgiving. Patience is the challenge, and make sure your yeast is fresh and room temp is warm. If room temperature is too cold, the dough will rise super slow. If you’re staying in a cold country, you can prove the dough in a warm place next to the stove or even in the oven (in an off mode obviously). Hope you’re inspired to make this. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
½ cup (120g) full cream milk
1 ½ (5g) instant dry yeast
1 ¾ cup (210g) bread flour
1 tbsp (20g) sugar
1 tsp salt
1 ¾ tbsp (25g) butter (softened)
Additional bread flour for dusting (for eggless)
You may use egg wash (for egg or non vegetarian)
Instructions:
-
In a glass, add milk and yeast. Give it a quick stir. Set aside and let it rest for 5 min.
-
In a large bowl, add flour, sugar and salt. Give it a whisk.
-
Add in the milk mixture. Mix it until combined and formed a dough. Transfer it onto a clean kneading top. Kneading process will take about 20 min if you’re kneading by hand. Knead longer the better. If you’re using an electric mixer, it only takes about 5 min.
-
Add in the softened butter. Continue kneading for another 5-10 min until the texture is soft and smooth. The dough is a little wet, it’s normal. The longer you knead, the dough will become dryer and dryer, soft and smooth.
-
Do a windowpane test on the dough. When you achieve a stretchy texture and it won’t break easily, it’s good to go.
-
Transfer the dough onto a grease bowl. Grease the top of the dough as well to prevent sticking to the bowl after the proofing.
-
Cover the bowl with a tea towel. Prove the dough for about 1 hour or until the size is doubled.
-
After the proofing, transfer the dough onto the working top. Punch out the air. Roll the dough to knock out the air. Divide the dough into 16 pieces. The less pieces, the bigger your bread rolls are. Do the math that you desire the bread size. You can also use a weighing scale to get even sizes.
-
Roll and shape the individual pieces into a ball. Place them onto a prepared pan with parchment paper.
-
Cover the pan with a tea towel and prove the second time for about 45 min or until the size is doubled.
-
Since this is eggless, I dusted the surface with bread flour.
-
Bake it in preheated oven at 180°C / 355°F for about 18-20 min.
-
The bread can be served freshly baked or cooled in room temp.
​
Storage tips:
For hot country – you can store in room temp for 2 days. Make sure your container is dry, else it will grow mold. On the 3rd day, you will need to store it in the refrigerator, as mold will usually start growing on the 3rd day. Bread texture will obviously be harden. You can either steam it back, or sprinkle tiny bit of water and microwave it. It will become soft and fluffy again.
For cold country – you can store in room temp for at least 3 days, depending how cold your room is. The colder, the longer it can stay in the room without putting in the refrigerator.
