Soft and sweet milk rolls (20 units):
Ingredients :
600 grams of flour
25 grams of fresh yeast
70 grams of sugar
40 grams of condensed milk
1 medium egg
170 grams of water
160 grams of milk
60 grams of butter
Pinch of salt
For the glaze: 30 grams of melted butter
Preparation :
Place the flour, sugar, and yeast in the bowl of a stand mixer and begin mixing with a dough hook. While the mixer is running, add the milk and water, then add the egg and condensed milk. Continue kneading for at least 7 minutes until a smooth dough forms. Cover the mixer bowl and let it rest for about 20 minutes.
After 20 minutes, add the butter and a pinch of salt and continue kneading for about 10 minutes until the dough is sticky, uniform and malleable.
Transfer the dough to a floured bowl, cover the bowl and let it rise at room temperature or in the refrigerator overnight.
Once the dough has risen, divide it into pieces (each piece weighs between 50 and 55 grams). Roll the weighed pieces into a smooth ball.
The balls are placed at small intervals (so they rise to a certain height) in a square baking tin lined with parchment paper. Let them rise until they have doubled in volume, between 30 and 60 minutes (depending on the weather).
Meanwhile, preheat the oven to 190 degrees, static mode (top bottom heat).
After they have fully risen, bake the balls until golden brown, about 15 to 20 minutes.
After baking, remove from the oven, brush with a little butter and let cool on its side.
After about 20 minutes, you can take the balls out of the mold and separate them; you can, of course, also leave them together and separate them each time you want to eat them.
They can be stored in an airtight container at room temperature or in the freezer.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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