AT LAST! Cottony soft and fluffy dinner rolls with that "pull-apart" quality that do not give your jaws a work-out!
Here's the recipe to share.
300gm or more bread flour, depending on humidity and temperature
1 3/4 tsp instant dried yeast
3 1/2 tsp sugar
1 3/4 tsp salt
30g unsalted butter @ room temperature
2 1/4 tbsp milk powder dissolved in 225 ml lukewarm water
a little melted butter for butter wash
Combine ½ portion of the flour, yeast, sugar and salt in a large mixing bowl and mix well with a wooden spoon.
Add the egg, milk and butter into the bowl. Gradually, add the remaining flour, stirring until the dough begins to pull away from the sides of the bowl. Plop the dough on a floured board and knead until you have a smooth and elastic, but still soft and slightly sticky dough. Don't work too much flour into the dough, only add it if the dough gets too sticky to work with. Shape the dough into a nice smooth ball and transfer to a lightly greased bowl. Cover with cling wrap and let it rise, in a warm spot, until it has doubled in size (1 – 1 ½ hours depending on the room temperature).
Take the dough out of the bowl, punch it down, shape into rolls and place them on a baking sheet. Cover and let them rise until they double in size again.
Preheat the oven to 200°C and bake for about 10-12 minutes or until the rolls turn light brown. Remove from oven and brush with the melted butter while the rolls are still hot.