Indonesian Soft Rolls is cooked the way Indonesian home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indonesian family cook actually puts it on the table.
Indonesian Soft Rolls
Ingredients
- 500 gflour
- 7 gyeast
- 250 mlmilk
- 50 gbutter
- 1 tspfine sea salt
Method
- In a large mixing bowl, combine 500 g of flour, 7 g of yeast, and 1 tsp of fine sea salt. Mix these dry ingredients thoroughly to ensure the yeast and salt are evenly distributed throughout the flour, which will help the dough rise evenly.
- Warm 250 ml of milk until it is lukewarm, about body temperature. Gradually add the milk to the dry ingredients while stirring with a wooden spoon. The warmth of the milk activates the yeast, starting the fermentation process.
- Add 50 g of softened butter to the mixture. Use your hands to knead the dough in the bowl until the butter is fully incorporated. Transfer the dough onto a lightly floured surface and continue kneading for about 10 minutes until the dough is smooth and elastic. The dough should spring back when pressed lightly with a finger.
- Place the kneaded dough back into the bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free area until it doubles in size. This should take about an hour, and you'll know it's ready when the dough has visibly expanded and feels airy and soft to the touch.
- Once risen, gently punch down the dough to release excess air. Divide the dough into equal portions, shaping 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.
- Preheat your oven to 180°C (350°F) while allowing the shaped rolls to rest for a second rise, about 20 minutes, until they have puffed up slightly. This second rise will ensure the rolls are light and fluffy.
- 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 of freshly baked bread should fill your kitchen.
- Remove the rolls from the oven and transfer them to a wire rack to cool slightly. This cooling step allows the crumb inside to set properly, ensuring a soft texture.
- Serve the Indonesian Soft Rolls warm as part of your meal, enjoying their soft, buttery texture and the comforting aroma they bring to the table.
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.
