Vietnamese 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 teaspoon 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 has just melted. The mixture should be warm to the touch but not hot, as excessive heat can kill the yeast.
3. Create a well in the center of the dry ingredients and pour in the warm milk and butter mixture. Using a wooden spoon, stir until a shaggy dough forms, then turn it out onto a lightly floured surface.
4. Knead the dough by hand for about 10 minutes until it becomes smooth and elastic. The dough should spring back when pressed lightly with a finger. Form it into a ball and place it in a lightly greased bowl, covering it with a damp cloth.
5. Let the dough rise in a warm, draft-free place until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature. The dough is ready when it holds an indentation when pressed lightly.
6. Once risen, gently punch down the dough to release excess air. Divide it into equal portions and shape each into a smooth ball. Place them on a baking sheet lined with parchment paper, leaving space for expansion.
7. Preheat your oven to 190°C (375°F). Allow the shaped rolls to rest for another 15 to 20 minutes, covered with a cloth, until they puff up slightly.
8. 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.
9. Transfer the baked rolls to a wire rack to cool slightly. This helps set the crumb and prevents them from becoming soggy.
10. Serve the rolls warm, as they are traditionally enjoyed at Vietnamese home tables, ready to be shared with your meal.