Milk bread rolls (sponge method)

Method

1. 01

   Step 1

   Mix all the ingredients for the starter dough together and knead until smooth. It is not necessary to knead until a membrane forms. Cover with plastic wrap and let it ferment at room temperature until it is 3 to 4 times its original size.

   

2. 02

   Step 2

   Add all the main dough ingredients except the butter to the bread machine, in the order of liquids first and then solids. Then cut the fermented starter dough into small pieces and add it in. Start kneading.

   

3. 03

   Step 3

   After kneading the dough for about 20 minutes, add the softened butter and continue kneading until it reaches the fully developed stage, meaning you can take a piece of dough and stretch it into a thin, translucent membrane. The time it takes for the dough to develop this membrane is not fixed, so you'll have to judge by its final consistency.

   

4. 04

   Step 4

   Shape the dough, cover it with plastic wrap and let it rest 20 minutes to rise. If it is winter, extend the time accordingly.

   

5. 05

   Step 5

   Divide the proofed dough into ten equal small dough balls, roll them into balls, cover with plastic wrap and let them rest 15 minutes.

   

6. 06

   Step 6

   Take a small dough ball and roll it out into an elongated oval shape with a rolling pin, then pat off any air bubbles around the edges.

   

7. 07

   Step 7

   Turn the dough sheet horizontally and fold it in half from both sides towards the middle, about 1/3 the way down.

   

8. 08

   Step 8

   Roll it out into a long, tongue-like shape again, then flip it over.

   

9. 09

   Step 9

   Roll up from the top and bottom towards the middle, continuing until you reach the middle position.

   

10. 10

    Step 10

    Arrange all the dough pieces according to the above steps, flip them over and place them on the baking tray, then make crisscross cuts on top with a blade.

    

11. 11

    Step 11

    Place the baking tray in the oven, with a small bowl of hot water at the bottom. Let it rise again until it doubles in size. Remove it and sift a layer of high-gluten flour on top.

    

12. 12

    Step 12

    Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) with both top and bottom heat. Place the baking tray on the middle rack and bake at 165 degrees Celsius (325 degrees Fahrenheit) with both top and bottom heat for 20 25 . Keep an eye on the surface of the bread and cover it with aluminum foil once it starts to brown.

    

13. 13

    Step 13

    Ding! Once the time is up, remove the baking tray and transfer the bread to a wire rack to cool.

    

14. 14

    Step 14

    It's incredibly soft, and tastes sweet and delicious!