Thai 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, 7 g of yeast, and 1 tsp of fine sea salt. Mix these dry ingredients thoroughly to ensure the yeast is evenly distributed throughout the flour.
2. In a small saucepan, gently heat 250 ml of milk and 50 g of butter over low heat until the butter is just melted and the mixture is warm to the touch, but not hot. This should feel comfortably warm on your wrist, like a baby's bath water, which will help activate the yeast without killing it.
3. Create a well in the center of the dry ingredients and pour in the warm milk and butter mixture. Using a wooden spoon, mix until a rough dough forms. Transfer the dough onto a lightly floured surface and knead it with your hands for about 10 minutes until it becomes smooth and elastic. The dough should spring back when pressed lightly with a finger.
4. Place the kneaded dough back into the mixing bowl, cover it with a clean kitchen towel, 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 warmth of your kitchen. The dough is ready when it no longer springs back immediately when poked gently.
5. Once risen, gently punch down the dough to release excess air. Turn it out onto a lightly floured surface and divide it into equal portions, shaping each into a smooth ball by tucking the edges underneath. Place the shaped rolls onto a baking sheet lined with parchment paper, leaving space between each roll for expansion.
6. Preheat your oven to 200°C (390°F). While the oven heats, let the rolls rise again, uncovered, for about 20-30 minutes until they are slightly puffed and touching each other. This second rise will give them a soft, fluffy texture.
7. 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, filling your kitchen.
8. Remove the rolls from the oven and immediately transfer them to a wire rack to cool slightly. This helps the crumb set and prevents the bottoms from becoming soggy.
9. Serve the Thai Soft Rolls 2 warm, allowing their soft, pillowy texture to complement your meal. They are perfect for sharing at the table, embodying the communal spirit of Thai home cooking.