Filipino 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 and 7 g of yeast. This dry mix helps distribute the yeast evenly throughout the dough. Warm 250 ml of milk until it's just above body temperature, about 37°C, and pour it into the flour mixture. Stir until a shaggy dough forms.
2. Melt 50 g of butter and add it to the dough along with 1 tsp of fine sea salt. The butter adds richness and moisture, while the salt enhances flavor. Begin kneading the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic. The dough should spring back when you poke it lightly.
3. Place the dough in a lightly greased 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 1 to 2 hours. The dough is ready when it holds an indentation when you press it gently with your finger.
4. Once risen, gently punch down the dough to release excess air. Divide the dough into equal portions, about the size of a small egg, and shape each piece into a smooth ball by tucking the edges underneath. Place the shaped rolls on a baking tray lined with parchment paper, leaving space between each roll for expansion.
5. Preheat your oven to 180°C (350°F). While the oven heats, cover the rolls with a cloth and let them rise again for about 30 minutes, until they are puffy and almost doubled in size. This second rise ensures the rolls will be light and fluffy.
6. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top. The rolls should sound hollow when tapped on the bottom, indicating they are fully baked. Remove them from the oven and transfer to a wire rack.
7. Allow the rolls to cool on the rack for at least 10 minutes. This cooling period helps set the crumb inside, ensuring a soft texture. Serve the rolls warm with your meal, enjoying their soft, buttery goodness as part of a shared table.