No butter is in this dough! As long as you have bread flour you can make this bread. The crust is crispy, the crumb is moist and chewy - that's our family's standard style. Make it with stretchy flour.
Put all the ingredients in a bread machine and choose the "dough" program to make the dough.
When the dough is done, divide into 8 portions and rest for 10 minutes. Just round off the dough lightly - don't fiddle with it too much.
Form into round balls again and leave for the 2nd rising. As with the resting step, cover with a piece of canvas cloth and a tightly wrung out moistened kitchen towel and leave for 25 minutes. Preheat the oven to 170 to 180°C in the meantime.
Brush the tops of the risen rolls with milk. Bake in a 170 to 180°C oven for 17 to 20 minutes to finish Please adjust the baking time and temperature depending on your oven.
Variation 1: Since these rolls are very simple, they work well as sandwiches. I lightly toasted sesame rolls and whole wheat rolls here and used them for hamburgers.
Variation 2: Add 1 tablespoon each of black and white sesame seeds to turn these into sesame rolls. Adding raisins or walnuts (60g) is delicious too.
Variation 3: I also recommend using poppy seeds, caraway seeds, or anise seed (2 teaspoons). Any seeds that are smaller than sesame seeds can be added to the dough mix at the start.
Story Behind this Recipe
I make this almost every day, so I edited the recipe so that it's inexpensive, easily adaptable, and has ratios of ingredients that are easy to remember.
If you brush the tops with milk before you bake the rolls, they will have a nice simple finish. If kneading by hand, the first rising takes 30 minutes.