“Handmade Bread Rolls : My soft and fluffy dinner rolls. Ready in Just 1.5 hours, handmade from scratch to table. It’s perfect for beginners!”
“松软又蓬松的牛奶小餐包。手工制作，一个半小时就完成。初学者入门级食谱!”
Actually…… I wanted to make dinner rolls for my western dinner tonight, and they turned out to be the kopitiam “太空包” (big square bread roll) size… But it’s still great, all sizes work. 😂😂
My recipes are good for homecooked… not very consistent in sizes and looks… but it is sure easy to make (I don’t usually make things complicated! LOL), and taste nice (ok, ok… quite nice….. 🤣).
OK, I promise I will make my food more pretty….. 🙋🏻♀️🙈 Now, let’s bake together!
我喜欢做饭，但是不能太复杂或麻烦。因此，烹调方法必须得简单，快捷，但又不能影响口味和菜式的选择。所以我的食谱您一定能跟上的！:)
Handmade Bread Rolls Recipe
Yields 10 big/ 20 small rolls
Ingredients
625g all-purpose plain flour (5 cups)
375ml warm milk (1.5 cup)
45g of butter, melted
2 tablespoons of instant yeast
1 medium egg, room temperature
75g sugar (1/3 cup)
1/2 teaspoon salt
Glazing: Additional melted butter for the bun top brushing.
供10大/20小
材料
625克 普通面粉（5杯）
375毫升 温牛奶（1.5杯）
45克 牛油, 融化
2汤匙 速溶酵母
1个 中等鸡蛋，室温
75克 糖（1/3杯）
1/2茶匙 盐
出炉刷油：另外准备一些融化的牛油，涂刷烤好的面包表面用的。
Method:
(1) Mix together 375g (3 cups) of plain flour with all other ingredients. Hand mix (just barehand) them well for about 3 minutes.
(2) Add balance 250g (2 cups) into the liquid batter to form soft dough. Knead for about 3 minutes. Cover dough with damp cloth and let it rest for 30 minutes (dough should rise into double).
(3) Deflate the dough, roll out and divide into 20 small balls of dough (golf ball size). Shape into smooth round dough and arrange into greased baking pan. Cover and rest and rise the arranged doughs for another 30 minutes.
(4) Preheat oven to 170deg Celsius for 15min (when the dough is resting half way). Bake on second lower tier rack, for 20min (last 5 min may up the heat to 190degC to brown the top better).
(5) Once baked, brush melted butter on the hot rolls. Cool it to serve.
做法
（1）将375克（约3杯）普通面粉和所有材料混合。用手搅拌，约3分钟。
（2）将剩下的250克（约2杯）加到面糊中，搅拌成软面团，约3分钟。用微湿布盖住面团，静置30分钟(面团会发成2倍大)。
（3）轻轻地捶面团排气，揉开并切成20个小剂子(约高尔夫球大小)。把1个剂子搓圆，从边边捏起往面团中间塞形成光滑的面团。所有剂子揉好，排放入涂好油的烤盘里 (留点空间给2次发酵)。盖好，再静置30分钟。
(4）将烤箱预热至摄氏170℃，约15分钟。在第二层的架子上烘烤20分钟(在最后5分钟升至190℃)
(5）出炉后，将融化牛油涂刷在热面包上。稍凉后，即可食用。
1 large bread roll counts about about 160kcal.
1 大块餐包约160卡路里。
Tips: Just plain flour, no need bread flour or anything in this. Just hand knead, no need mixer or even a spatula.
*Dough must be soft, slight stretchy (when pull), and slightly sticky on bowl when lift it up.
* The top of the bun will be crusty and hard when just out from the bake. No worries, it will cool and soften shortly.
*Like your rolls sweeter, add more sugar.
*Baking duration may vary a bit using different oven. Do check the progress towards the end of baking time.
温馨提示：就用普通面粉而已。就徒手制作而已，无需器具。:)
*面团必须是柔软的，略带弹力(扒开时)，并且当拿起时略有粘性。
*刚烘烤好的面包表面会硬。不必担心，稍凉时，它会变软的。
*想要面包味道甜些，添加多一点糖。
*烘烤时间可能因不同烤炉产生差异。到了15分钟左右，记得看火。
P/S: If you like my recipe, please give me credit for my hard work. Feel free to adapt my recipe, but kindly link it back to this. thank you :) 如果您喜欢我的食谱，请多支持，将此食谱链接附上回发过来。 :)
You might also like my White Milk Bread Recipe