Middle Eastern 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 with 7 g of yeast and 1 tsp of fine sea salt. Gently warm 250 ml of milk in a small saucepan over low heat until it is lukewarm to the touch, then add 50 g of butter to melt into the milk. Pour the milk and butter mixture into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
2. Transfer the dough onto a lightly floured surface and begin kneading. Use the heel of your hand to push the dough away from you, then fold it back over itself. Continue kneading for about 10 minutes until the dough becomes smooth and elastic, indicating the gluten has developed properly.
3. Place the kneaded dough back into the mixing bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free area until it doubles in size, which should take about 1 to 2 hours depending on the room temperature. The dough is ready when you can gently press it with a finger and the indentation remains.
4. Once risen, gently punch down the dough to release excess air. Divide the dough into equal portions, about the size of a small apple, and shape each portion into a smooth ball by tucking the edges underneath. Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving enough space between them to allow 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 20 to 30 minutes, until they are slightly 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 tops should have a light, even color, and the rolls should feel firm yet springy to the touch.
7. Remove the rolls from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set and prevents the bottoms from becoming soggy. Let them cool for at least 10 minutes before serving.
8. Serve the rolls warm as part of your meal, allowing everyone at the table to enjoy the soft, buttery texture. These rolls are perfect for sharing and are a delightful accompaniment to any Middle Eastern dish.