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Indonesian Soft Rolls 2

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Indonesian Soft Rolls 2

Indonesian Soft Rolls 2 capture the essence of homemade comfort, a staple on many Indonesian family tables. These rolls embody the unpretentious charm of home cooking, where ingredients are measured by instinct, and the process is guided by experience rather than precision. The soft, pillowy rolls are often prepared for everyday meals, making them a beloved choice for both breakfast and dinner spreads.

The rolls should be tender and airy, a balance of buttery richness and a subtle hint of salt. Each bite melts in your mouth, offering a gentle sweetness from the milk that pairs beautifully with savory dishes. Whether served warm from the oven or cooled to room temperature, they invite diners to reach for another, making every meal feel special.

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. Gradually pour in 250 ml of warm milk, stirring continuously with a wooden spoon until the mixture begins to come together. Add 50 g of softened butter and 1 tsp of fine sea salt. Continue to mix until a shaggy dough forms.
  2. Transfer the dough onto a lightly floured surface. Knead the dough by pushing it away with the heel of your hand, folding it back over itself, and turning it 90 degrees. Repeat this process for about 10 minutes until the dough is smooth and elastic. The dough should spring back when poked gently with a finger.
  3. Place the kneaded dough back into the mixing bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it doubles in size, which should take about 1 to 2 hours. The dough is ready when it no longer springs back when gently pressed with a fingertip.
  4. Once the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface and divide it into equal portions, about the size of a small apple. Shape each portion into a smooth ball by tucking the edges underneath and rolling it gently between your palms.
  5. Preheat your oven to 190°C (375°F). Arrange the shaped dough balls on a baking sheet lined with parchment paper, leaving space between each roll for expansion. Cover them with a damp cloth 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 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. The aroma should be rich and buttery, indicating they are perfectly baked.
  7. Remove the rolls from the oven and immediately transfer them to a wire rack. Allow them to cool for at least 10 minutes so the crumb can set properly, ensuring a soft and fluffy texture inside.
  8. Serve the Indonesian Soft Rolls warm as part of your meal, encouraging everyone to share and enjoy the soft, buttery goodness that complements any dish on the table.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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