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Rich and Milky Soft White Rolls

Rich and Milky Soft White Rolls

I added some heavy cream to make chewy and moist soft rolls that still maintain a soft and fluffy texture. My kids love them.

Ingredients

Bread (strong) flour
220 g
Cake flour
30 g
Sugar
20 g
Condensed milk (I used Recipe ID: 657451)
30 g
Salt
3 g
Milk
170 g
Heavy cream
30 g
Butter
30 g
Dry yeast
3 g

Steps

1. Add all ingredients except for the dry yeast to the bread maker.
2. Put the dry yeast into its own compartment. Turn on the dough cycle.
3. When done, take out the dough and divide. Cover with plastic wrap, then also cover with a damp cloth. Let it rest for 10 minutes.
4. After 10 minutes, shape the dough into ball and remove any trapped air. The dough is quite soft and sticky, so the process will be easier if you dust it with a little flour.
5. Cover with plastic wrap, then also cover with a damp cloth. Let it rest (second rising) for 40 to 50 minutes or until the dough is about 1.5 to 2 times its original size.
6. Dust with flour (unlisted) and bake for 17 to 18 minutes at 130℃ preheated oven. Check on it while baking.
7. Done! This is best eaten fresh from the oven, but if you like them to be even moister and fluffier let them rest in a plastic bag after they have completely cooled.

Story Behind this Recipe

I was craving some chewy and milky soft rolls.