Milk rolls, Italian recipe (VIDEO)

Hello everybody by Sonia, today we’ll see how to prepare milk rolls simply and quickly using the direct method. We need 300 grams of milk, 500 grams of flour, 50 grams of butter, 25 grams of fresh brewer’s yeast, 10 grams of salt, 20 grams of sugar, a tea spoon of barley malt, 3-4 spoons of milk to brush the rolls and 3-4 spoons of poppy seeds to decorate. We start pouring some tepid milk in the basin of the stand mixer / we add some crumbled yeast, followed by the malt and the sugar, and then we stir melting well the yeast. // Let’s activate the stand mixer at a minimum speed and we start to work in the flour. // Once all the ingredients are blended we add some salt and soft butter, before the mixture start to stiffen. And we keep on the process. We must obtain a smooth, homogeneous elastic mixture. It will take us about 8-10 minutes. At this point our mixture is almost ready. We increase a bit the stand mixer speed to give it more elasticity and we let it working for another minute. The mixture is ready now, so we can take it off the hook, we cover it with a film and we leave it to rise at about 28 degrees till it it doubles in volume. It will take almost 60 minutes. I remind you that if you have got more time you can reduce the quantity of yeast to obtain a more digestible bread.
Once the mixture has doubled in volume, we can start giving shape to the rolls. Then we pour it on a pastry board or on a worktop. We split it in 3 parts and we form some little French loaves trying using less flour as possible. Now we cut the mixture into pieces of about 25-30 grams. / We create some little spheres on the worktop, whirling the mixture pieces between our hand palm and our fingers and then we put them on a baking-tin covered with greaseproof paper. Another way to create the rolls is to fold the external edges inwards. / To give them an alternative form, we roll the leavened mixture out with a rolling-pin till it is about 3 millimeters thick/ So we hang the edges /and we cut in triangles. Then we roll up the pasta starting from the broader base. Once the rolls are formed, we cover them with a cloth and we leaven them for 30-40 minutes at 28 degrees. After 15 minutes we should brush them with a bit of milk to prevent them to form a crust. Once the rolls have risen, we brush them again with milk and we sprinkle them with some poppy seeds. Or we can have them normal. At this time, we can put in oven at 200 degrees for about 15-18 minutes. Our rolls are ready and they should be golden brown/ and soft. I gave to you the quantities to prepare 30 rolls. Milk rolls can be a perfect substitute of common brad in our meals and they are particularly tasty with cold pork meat and cheese, for example during a buffet or a cocktail party. Bye bye everybody by Sonia and see you to the next video-recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel!