“A light, fluffy bread roll is always welcome in my kitchen. they’re the perfect vessel for cold meats, pickles and cheese, or to use as an edible sponge for rich, saucy braises. these milk buns are simple to make, with the fresh, full cream milk adding a little extra richness and a soft texture.” – Paul West
WHAT YOU NEED
180ml full cream milk
60ml olive oil
Pinch of caster sugar
Pinch of salt
600g hard white bread flour
1x7g sachet dried yeast
WHAT TO DO
In a small saucepan, gently heat the water, milk, oil, sugar and salt. Heat the mixture until it’s warm to the touch, then remove from the heat.
In a mixing bowl combine the flour and yeast, and then pour the milk mixture in. Bring it all together with your hands until a dough is formed. Turn the dough out onto a lightly floured bench and gently knead it by pushing into the dough with the heels of your hands and then forward along the bench to stretch it. Fold the dough back on itself, rotate it a quarter turn and repeat. Knead for about 10 minutes until the dough is smooth and satiny.
Shape the dough into a big ball and place it in a lightly oiled bowl. Cover with a clean tea towel and place somewhere warm until the dough has doubled in size (about half an hour).
Turn the dough out onto a floured surface and knock the air out with your fingertips. Divide the dough into a dozen equal portions and shape into rolls. Place the rolls on a floured baking tray, cover with a clean tea towel and leave to prove for around 45 minutes or until doubled in size.
Preheat the oven to 220°C.
Once the milk buns have risen, slide the tray into the hot oven and bake for 15 minutes or until the tops are golden. Allow to cool slightly, then tear open and enjoy.