Colombian 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 and 1 tsp of fine sea salt. In a separate small bowl, dissolve 7 g of yeast in 250 ml of warm milk. Ensure the milk is just warm to the touch, as too hot will kill the yeast. Pour the milk and yeast mixture into the flour and salt, and add 50 g of softened butter cut into small pieces.
2. Using your hands or a wooden spoon, mix the ingredients until they form a shaggy dough. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. The dough should become smooth and elastic, bouncing back slightly when pressed with a finger.
3. Place the kneaded dough into a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature.
4. Once the dough has risen, gently punch it down to release the excess air. Transfer it back to a floured surface and divide it into equal portions, shaping each into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving enough space between each roll for expansion.
5. Preheat your oven to 200°C (392°F). While the oven heats, cover the rolls with a kitchen towel and let them rise again for about 30 minutes until they are puffy and have almost doubled in size.
6. Bake the rolls in the preheated oven for 15 to 20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. The kitchen should fill with a warm, buttery aroma as they bake.
7. Remove the rolls from the oven and transfer them immediately to a wire rack. Allow them to cool slightly; this helps set the crumb and makes them easier to handle.
8. Serve the Colombian Soft Rolls warm, ideally alongside a hearty meal. Their soft, buttery texture is perfect for soaking up sauces and complements any dish on the table.