Korean 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 flour and 1 tsp fine sea salt. In a separate small saucepan, gently warm 250 ml milk over low heat until it is just warm to the touch, not hot, to activate the yeast without killing it. Remove from heat and stir in 7 g yeast until dissolved. Let it sit for a few minutes until it becomes frothy, indicating the yeast is active.
2. Make a well in the center of the flour mixture and pour in the frothy yeast mixture. Melt 50 g butter in the same saucepan used for the milk, then allow it to cool slightly before adding it to the flour mixture. Mix everything together using a wooden spoon until a shaggy dough forms.
3. Transfer the dough to a lightly floured surface and knead it by hand. Use the heel of your hand to push the dough away from you, then fold it back over itself. Rotate the dough slightly and repeat. Continue kneading for about 10 minutes until the dough is smooth and elastic. It should spring back when pressed lightly with a finger.
4. Place the kneaded dough into a clean, lightly oiled bowl, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap 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 ambient temperature.
5. Once the dough has risen, gently punch it down to release the air. Transfer it to a lightly floured surface and divide it into equal portions, shaping each into a smooth ball by tucking the edges underneath. Arrange the dough balls on a baking sheet lined with parchment paper, leaving space between each roll.
6. Preheat your oven to 190°C (375°F). While the oven heats, cover the rolls with a clean kitchen towel and let them rise again until puffy and almost doubled in size. This second rise ensures the rolls are light and airy.
7. Bake the rolls in the preheated oven for about 15-20 minutes or until they are golden brown on top and sound hollow when tapped on the bottom. The tops should have a rich, golden color, indicating they are properly baked.
8. Remove the rolls from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly, preventing the rolls from becoming soggy. Serve the rolls warm alongside your meal, letting everyone enjoy their soft, buttery texture.