For the bread
- 320 ml Milk
- 1 Egg large
- 2 1/4 tsp Instant dry yeast 1 sachet
- 1 tbsp Sugar
- 1 tbsp Salt
- 60 grams Melted butter
- 500 grams All-purpose flour
- 70 grams All-purpose flour for kneading
Prepare yeast mixture
Warm the milk (11o F) and melt the butter.
In a measuring cup add the milk, yeast and sugar and melted butter.
Stir well to dissolve the yeast properly then add the egg.
Combine well and set aside for 5 minutes until foamy.
Prepare the dough
Add four cups flour in the mixer bowl with a hook attachment.
Move the flour around making a hollow in the center.
Pour in the yeast mixture. Combine the mix well.
The dough will be soft and sticky do not add more flour.
Continue to knead for about 3 to 5 minutes adding only as much flour as needed to make a smooth and shiny dough.
Bring the dough together into a ball.
Form the balls
Punch down and knead for a few seconds.
Divide the dough in half, each half in four.
Make smaller portions - until you are able to make about 2 cm balls.
Roll the balls.
Lightly spray two muffin tins with oil.
Place three balls into each of the cups.
Cover with a damp kitchen cloth and let rest for about 40 mins until almost double in size.
After 40 mins when double in size.
Preheat oven to 190 C/380 F.
Brush with egg wash and bake in the preheated oven for 18 to 20 mins.
Let cool in the pan for 10 minutes.
After 10 minutes take them off the muffin tins and cool on a wire rack to avoid steam from making them damp.
Serving: 43g | Calories: 108kcal | Carbohydrates: 17.3g | Protein: 3.2g | Fat: 2.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 0g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 302mg | Potassium: 0mg | Fiber: 0.7g | Sugar: 1.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg