The sweetest milk bread, which makes the best sandwiches and rolls! This is a step by step guide to help you make the perfect milk bread loaf.
- 1 large egg
- 1/3 cup sugar
- 4 cups of all-purpose flour
- 1 and 1/2 teaspoon of salt
- 1 cup plus 1 tablespoon of milk
- 2/3 cup heavy cream
- 1 tablespoon of active dry yeast
FOR EGG WASHING
- 1 tablespoon of milk
- 1 egg
FOR THE SUGAR ICING
- 2 teaspoons of water
- 3 teaspoons of sugar
First, combine the milk and cream in a large microwave-safe bowl and heat in the microwave for 30 seconds at a time until it reaches 115 F. In the bowl of a stand mixer, add the ingredients in the following order: cream and mixture of milk, egg, sugar, flour, baking powder and salt. Attach the dough hook and run the mixer, starting from low just to initially wet the dry ingredients.
Then, set the speed to medium and run the blender for an additional 15 minutes. Scrape the sides and bottom of the bowl from time to time. After about 7-10 minutes of mixing, you will see the dough start to come together in the center and set in the dough hook. If your dough seems not to come together at this point, sprinkle a small amount of flour (about half a teaspoon at a time) into the bowl and continue mixing. You can add up to two tablespoons of the flour, and you should soon see the dough starting to come together in the center of the bowl. As the 15 minute mark approaches, you should hear the dough slap the sides of the bowl as it hooks onto the dough hook. This is a good sign that your dough is ready to rise.
Gather the dough into a ball, sprinkle some flour in a bowl and place the dough ball inside. Cover the bowl with a kitchen towel and place it on a warm spot for an hour to an hour and a half, until the size of the dough is doubled. Meanwhile, grease two 9-inch round cake pans. Once the dough has risen, put it back in the blender with the dough hook and mix over medium heat for another 5 minutes.
Divide the dough into 16 equal portions. I usually cut the dough in half, then cut each portion in half again, and so on until I make 16 equal pieces. Roll each portion into a log about 8 to 10 inches, then twist each log into a spool. Tuck the ends underneath. Place each assembled dough inside the round pans, leaving about an inch of space between each roll. Each cake pan should have 8 rolls each.
Cover the roll with plastic wrap and let rise again until doubled in size, about an hour or so.
Prehead the oven to 350 F. Wash the eggs by lightly beating an egg with 1 tablespoon of milk. Brush the surface of the rollers with the egg wash without letting the liquid run down the sides. Bake at 350
F for 23-25 minutes or until the rolls are deeply golden on top. A thermometer should read 200 F.
Once it reaches this mark, the bread is ready. Don't overcook. You can add frosting on the bread if you want. Mix three teaspoons of sugar with two teaspoons of hot water, stir until the sugar has dissolved and brush the bread. Happy Cooking Time.