Yummy little rolls, perfect for breakfast, snack, birthday parties, buffets, appetizers, appetizers.
My recipe does not include butter, so they are lighter.
You can also make the milk sandwiches in advance and freeze them, so you can have them ready for any occasion.
They are delicious filled with both savory and sweet ingredients.
And now let’s see how to prepare these delicious milk buns.
Makes about 20 Milk Buns
- 4 cups of all purpose flour
- 1 cup of milk
- 10 tsp of extra virgin olive oil
- 2+1/4 tsp of dried brewer’s yeast
- 1 tsp of sugar
- 1 egg
- 1/2 tbsp of salt
- milk to taste (for brushing)
Pour the warm milk into a bowl and dissolve the yeast in it.
Add the olive oil, sugar and egg.
Mix everything well with a fork.
Start adding the sifted flour and salt, little by little, and mix well.
Transfer the dough ball to a pastry board and continue kneading until smooth and homogeneous.
Place the loaf back in the bowl and cross-cut it.
Cover the bowl with plastic wrap and let rise for 2 hours.
After rising, knead the dough again, divide it in half and make two loaves.
Cut equal-sized pieces of dough, 1.40 oz (40 grams).
Take each ball, knead it between your hands trying to make it smooth and homogeneous.
Lay the small balls of dough on a baking sheet lined with baking paper.
Cover the baking sheet with foil and let rest for another 30 minutes.
Brush the buns perfectly with milk.
Bake in a preheated, static oven at 350 F for 20 to 25 minutes.
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