Same Day Milk Bread Rolls

Instructions

1. Scale all ingredients.
2. Melt butter and add to the base of a kitchen aid stand mixer.
3. Heat milk to 90°F and add to bowl.
4. Add all the remaining ingredients.
5. Speed 1: Mix on speed 1 until ingredients are incorporated and gluten begins to form for approximately 7 minutes.
6. Then increase to speed 2 and continue mixing for 7 minutes until dough is smooth and developed.
7. The dough should be stiff but smooth, and temperature at 76–78°F.
8. Transfer the dough to a lightly oiled bowl and cover.

Bulk Fermentation

1. Rest 90 minutes at room temperature (≈76°F).
2. Once the dough is nearly double in size, perform 3 book folds to degas and strengthen gluten.
3. Rest for another 90 minutes, covered, at room temperature.

Divide & Shape

1. Prepare a 9 × 13 × 2 in pan with pan spray or butter.
2. Turn dough onto work surface (no flour needed).
3. Divide into 12 pieces at 68 g each.
4. Roll the dough tightly into balls and place evenly spaced in the pan.
5. Cover with plastic and proof at room temperature (~76°F) until doubled, about 2 hours.
6. When ¾ proofed, preheat oven to 350°F.

Bake

1. Bake 350°F (177°C) for 20 minutes until the rolls are amber brown on top.
2. Immediately brush tops with melted butter.
3. Remove rolls from pan and cool on rack.
4. Serve fresh and enjoy!
   

Notes

• Keeps well for 24 hours wrapped in plastic.