Milk Bread Rolls/Dinner Rolls

Prep Time: 5min
Fermentation Time: 2hrs
Bake Time: 15min
Total Time: 2hr 20min
Yield: 12 Rolls

Ingredients

4 Cups Bread Flour
1/2 Cup Warm Water
1 Cup Warm Milk
1 1/2 Tspn Salt
1 Tblspn Active Dry Yeast
4 Tblspn Sugar
1/4 Cup Butter, melted
2 Tblspn milk for brushing on rolls

Directions

• Dissolve sugar & yeast in warm water in a mixing bowl. Let stand until yeast softens & begins to form a foam, about 5 minutes. 

• Add salt, milk, melted butter & mix well.

• Keep adding flour until you get a nice, soft dough that pulls away from the side of the bowl & isn't too sticky( if it is sticky add more flour to it).

• Cover the bowl with a plastic wrap or a damp towel & leave it on the counter for 1 hour.

• Line a baking tray with an aluminum foil coated with cooking spray & keep it aside.
• After 1 hour( dough should double in size), punch the dough down & separate it into 12 equal portions. Shape dough into 12 balls. 

• Arrange dough balls on the greased tray about 2 inches apart; cover with a plastic wrap & let rise until doubled in size, about 1 hour.

• Preheat oven to 400F(204C). Remove plastic wrap from the dough balls. Brush 2 tablespoons of milk on top of each roll & bake for 15 minutes or until golden brown. Remove the baking tray from oven.

• Cool completely before serving. Serve with butter or jam.

Note:

• Wrap the left over bread rolls in a foil & stays fresh for 3-5 days at normal room temperature.
• You can also use all purpose flour instead of bread flour & milk bread rolls will still turn out just fine.