West African 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 and salt are evenly distributed throughout the flour. This will help the dough rise uniformly.
2. In a small saucepan, gently heat 250 ml of milk and 50 g of butter over low heat until the butter is fully melted. Make sure the milk is warm but not hot to the touch, as too much heat can kill the yeast. Once the butter has melted, remove the saucepan from the heat and let it cool slightly.
3. Create a well in the center of the dry ingredients and pour in the warm milk and butter mixture. Using your hands or a wooden spoon, gradually incorporate the flour into the liquid until a sticky dough forms. Transfer the dough onto a lightly floured surface.
4. Knead the dough by hand for about 10 minutes, or until it becomes smooth and elastic. The dough should be soft and slightly tacky but not sticky. If it sticks too much, sprinkle a little more flour onto the surface as needed.
5. Place the kneaded dough back into the mixing bowl and cover it with a clean, damp cloth. Allow the dough to rise in a warm, draft-free area until it doubles in size. The dough is ready when it springs back slowly when poked gently with a finger.
6. Once risen, gently punch down the dough to release any air bubbles. Divide the dough into equal portions and shape each piece into a smooth ball by tucking the edges underneath. Place the rolls on a baking sheet lined with parchment paper, leaving space between them to allow for further rising.
7. Preheat your oven to 190°C (375°F). Let the shaped rolls rise again, uncovered, until they have doubled in size and feel puffy to the touch. This second rise will give the rolls their characteristic light and airy texture.
8. 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. Remove them from the oven and transfer the rolls to a wire rack to cool slightly.
9. Allow the rolls to cool for at least 10 minutes on the rack so the crumb sets properly. This cooling period helps the rolls maintain their structure and makes them easier to handle.
10. Serve the West African Soft Rolls warm, ideally alongside your meal, to enjoy their soft, buttery texture. These rolls are perfect for sharing at the table, embodying the communal spirit of West African dining.