Chinese Soft Rolls

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 with 1 tsp of fine sea salt. Create a well in the center and add 7 g of yeast. Warm 250 ml of milk until it's lukewarm to the touch, then pour it into the well. Stir gently to combine the ingredients, ensuring the yeast is evenly distributed.
2. Melt 50 g of butter over low heat until just liquid, then let it cool slightly. Add the melted butter to the flour mixture. Begin kneading the dough in the bowl, then transfer it to a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic, which indicates the gluten has developed properly.
3. Place the dough back in the bowl and cover it with a damp cloth. Let it rise in a warm place until it doubles in size. This should take about an hour, but the key sign is when the dough has visibly expanded and feels airy when pressed lightly.
4. Once risen, gently punch down the dough to release excess air. Divide it into equal portions, about 12 pieces, and shape each into a smooth ball by tucking the edges underneath. Arrange the balls on a baking tray lined with parchment paper, leaving space between each for expansion.
5. Preheat your oven to 180°C (356°F). Allow the rolls to rest for another 15 minutes while the oven heats up, which helps them rise a bit more. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
6. Remove the rolls from the oven and immediately transfer them to a wire rack. This prevents the bottoms from becoming soggy and allows the crumb to set properly, ensuring a soft interior.
7. Serve the Chinese Soft Rolls warm with your meal. Their soft, pillowy texture is perfect for soaking up sauces and complements a variety of dishes on the table.