Скачать или смотреть This Bread Rolls Is Next-Level Soft 🍞. Softest Bread EVER! So easy to make.

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Learn how to make ultra soft, fluffy milk bread at home! This easy bread recipe is perfect for beginners—pillowy texture, bakery-style rolls, no-fail results. Must-try soft bread recipe!‪@Theapron41‬

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Ingredients:
Milk- 250ml, 1 cup, 8.45 oz ( correction not 230 ml) Adjust the liquid amount based on the type of flour — higher protein flour may absorb more, while lower protein needs less.
Sugar- 40g, 3 tbsp, 1.4oz
Active dry yeast- 6g, 2 tsp, 0.2 oz
Egg – 1 (60g)
Bread flour- 400g, 3¼ cups, 14. Oz
Salt- 3g, ½ tsp, 0.10 oz
Butter - 50g, 0.25 cup, 1.75 oz

methods:
1-Activate the Yeast
In a mixing bowl, add warm milk, sugar, and active dry yeast.Whisk gently, then cover with plastic wrap and let it rest in a warm place for 15–20 minutes, until foamy and bubbly.
2-Make the Dough
In a stand mixer bowl, combine the activated yeast mixture, egg, bread flour, and salt (reserve the butter).Knead on medium speed for 5–7 minutes, until a rough dough forms.
3-Add the Butter
Add softened butter gradually, mixing well after each addition.
Continue kneading for another 15 minutes, or until the dough is smooth, soft, and elastic.
4-First Proofing
Cover the dough and let it rise for 1 hour, or until doubled in size.
The dough should feel light, springy, and slightly less sticky.
5-Punch and Divide
Punch down the dough gently to release air.Divide into 8 equal pieces .
6-Shape the Rolls
Shape each piece by pulling the sides toward the center and pinching to seal.Then roll into a smooth ball using your palm in a circular motion.
7-Second Proofing
Arrange the dough balls on a baking tray.
Cover and let them proof for 45–60 minutes.
8-Preheat the Oven
While the rolls are proofing, preheat your oven to 170°C (340°F).fan-forced (convection) oven,
9-Dust and Bake
Dust the tops with white flour for a rustic, bakery-style look.
Bake in the preheated oven for 22–25 minutes, or until golden and cooked through.

Baking Tips:
-Avoid under-kneading
Under-kneaded dough won’t rise well and lacks structure. Knead until smooth, elastic, and passes the windowpane test.
-Always check your yeast
Expired or inactive yeast = no rise, no softness. Make sure it foams during activation.
-Be patient with rising
Good bread takes time. Let the dough rise fully—it improves flavor, texture, and structure.
-Use high-quality flour
The texture and flavor of your bread depend heavily on the flour. Better flour = better bread.
-Slow rise for more flavor
You can refrigerate the dough overnight. It will rise slowly in about 10–12 hours—perfect for making fresh breakfast bread in the morning.


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