INGREDIENTS 400 Gr. All purpose flour 5 Gr. Non-Fat Dry Milk powder 4 Gr. Dry active yeast 100 Gr. Lukewarm water 20 Gr. Sugar 3 Gr. Salt (1 Teaspoon) 1 Egg 25 Gr. Butter – Cool – 3 Tablespoons chopped fresh chive
INSTRUCTIONS In a bowl of stand mixer, combine the flour, sugar, dry milk and active yeast and mix well. Add the water, salt and the egg and using a hook attachment, knead the dough to combine all ingredients. Knead the dough for 5-6 minutes and when it starts to really come together, add the butter cut in small pieces and continue to knead until fully incorporated. Knead for a total of 10 minutes. When kneaded, you can add the chive cut in small tiny pieces. Mix to incorporate to the dough. The dough will be soft and springy and when you press your finger in, the dough should bounce back. Cover the bowl with cling film and place in the oven with a bowl of hot water to create a little steam. This process will help your dough to rise. Leave to rise for 1.5 hours. Divide the dough in 12 equal portions – I use a scale and each portion should be approx. 41 gr. Roll them into small balls. Place them in a square pan brushed with a little butter. Let the dough rise again for another hour. At that stage, I usually cover the pan with cling film and leave it in the refrigerator overnight. In the morning, take the dough out of the fridge and let it rest on the counter, until it comes back to room temperature.
In the meantime, preheat your oven at 180 Celsius. When ready, mix a full egg in a small bowl and brush the bread rolls which will give the baked rolls a beautiful sheen and a rich gold colour. Bake for 20 minutes. Let them cool for 10-15 minutes and serve.