Chinese Soft Rolls 2

Ingredients

• 500 gflour
• 7 gyeast
• 250 mlmilk
• 50 gbutter
• 1 tspfine sea salt

Method

1. In a large mixing bowl, combine 500 g of flour, 7 g of yeast, and 1 tsp of fine sea salt. Warm 250 ml of milk until it is lukewarm, then gradually add it to the dry ingredients. Mix until the dough starts to come together.
2. Melt 50 g of butter and incorporate it into the dough. Turn the dough out onto a lightly floured surface and knead it for about 10 minutes. The dough should become smooth and elastic, indicating that the gluten has developed properly.
3. Place the kneaded dough back into the bowl, cover it with a damp cloth, and let it rise in a warm place. Allow it to rise until it doubles in size, which should take about an hour. The dough should feel airy and light when you gently press it.
4. Once risen, gently punch down the dough to release the air. Divide it into equal portions and shape each portion into a smooth ball. Arrange the balls on a baking tray lined with parchment paper, leaving some space between each.
5. Preheat your oven to 180°C (356°F). Once the oven is well-heated, place the tray in the middle rack and bake the rolls until they are golden brown on top. The rolls should sound hollow when tapped on the bottom, indicating they are cooked through.
6. Remove the rolls from the oven and immediately transfer them to a wire rack. Allow them to cool slightly so the crumb can set, which will give the rolls their characteristic soft texture.
7. Serve the rolls warm as part of your meal. They are best enjoyed fresh, embodying the spirit of sharing at the table typical of a Chinese home kitchen.