Cast-iron Baked Soft Bread Rolls

Ingredients

• 1 cup (250ml) milk
• ¼ cup (60ml) water
• 2 ¼ teaspoons (8gram) yeast
• 1 whole egg at room temp.
• 2 tablespoons (25grams) sugar
• 2 tablespoons (30grams) melted unsalted butter.
• 3 ¼ cups 485grams MAYA All-Purpose Flour
• 1 teaspoon (5grams) salt

Instructions

For the Dough:

1. Warm the milk and water in microwave oven around 115◦F (46◦C) no need to precisely measure the temperature just above body temperature is a good gauge.
2. Place the warm milk, yeast, the egg, sugar and butter in a stand mixer fitted with the dough hook attachment and process on low speed.
3. Add the flour and salt and continue mixing for 3 minutes or until the dough comes together. (If mixing by hand, mix all the ingredients in a large bowl then mix using a wooden spoon then transfer the dough mixture into a clean working surface and knead by hand until it feels smooth and elastic about 5 minutes.
4. Place the dough in a bowl, cover with plastic wrap and let it rise for about 90 minutes or until dough doubled in size.
5. Turn the dough onto a lightly floured working surface. Divide or weigh the dough into 14 pieces or 60 grams each. Brush 10-inch x 25.4cm cast iron pan with melted butter. Arrange each piece of dough around once and press into the pan. Cover loosely with plastic wrap and let it rise for 30 minutes.
6. Pre-heat the oven to 350◦F (180◦C). Unwrap the rolls and bake for 15-20 minutes until they are golden brown. (The rolls are best served warm, but can be reheated to 5 minutes in a 300◦F (150◦C) oven, they are best enjoyed the day they are baked.

Recipe Notes

• Yield: 14-16 soft bread rolls