Fluffy Dinner Rolls/How to Make Fluffy Dinner Buns/Milk Rolls Recipe/Burger Buns Recipe

How to make fluffy milk bread rolls
How to make Burger Buns
Ingredients
Buns
•250g bread flour, high protein
•100ml lukewarm milk + 20 ml for yeast
•40g butter, softened, unsalted
•1 large egg ( room temperature)
•2g salt
•15g sugar +5g for yeast
•3g active dry yeast
•vegetable oil for greased
•melted butter for brushing
Topping
•egg wash, beaten
•optional: sesam seeds, poppy seeds
Prepare the yeast. In a bowl combine the 20ml milk, 5g sugar and yeast. Stir well to dissolve. Leave the yeast mixture 10 minutes to activate.
Prepare the dough. In a large bowl combine flour and salt. Add the activated yeast mixture, egg, 100ml milk and 15g sugar. With a spatula or a metal spoon, stir all the ingredients except butter.
Place the dough out onto a floured work surface. Use a minimum amount of flour and give the dough a light dust. Add the softened butter and knead until smooth and elastic (about 10-15 min)
The dough should be sticky, so don't add any extra flour, it will get elastic at the end of the kneading.
Form the dough into a ball and place into oiled bowl. Cover with plastic wrap, and let it rise at room temperature for 1 hour or until it's doubled in size.
Deflate the dough with your hand. Place the dough onto a lightly oiled work surface. Divide the dough into 8 pieces, then form very tight, smooth and round balls.
Place rolls onto a baking tray lined with a baking silicon or parchment paper. Leave distance between them to allow them to rise. Cover with a greased plastic wrap and let it rise for another hour or until tripled in size.
Meanwhile blend the egg for the egg wash. The egg must be room temperature. Gently brush buns with the egg wash. Sprinkle sesame seeds and poppy seeds on top.
Bake the rolls in preheat oven to 180°C for 15-20 minutes or until golden brown.
Remove rolls from oven and brush with melted butter. Serve them warm or completely cool, and store them in a airtight plastic bag.
NOTES
•milk temperature should be 35°C-40°C
•if you put your finger in the milk, it must feel warm but not hot
•yeast dies in HOT milk
•depending on the size of the egg and humidity of flour, the milk could be more or less
•the rise time of the dough may vary depending on the room temperature
•all ingredients should be room temperature
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