A few days ago I received a very encouraging letters from Trix Wilkins, I went to her blog and I discovered that she wrote a novel, The Courtship of Jo March: a variation of Louisa May Alcott’s Little Women , that of course I am dying to read, meanwhile to thanks Trix of her kind words, I prepared milk bread rolls, soft and fluffy, the kind of bread that Beth, Jo March’s fragile little sister, would have like to have with her tea. Those bread rolls are not the Japanese bread rolls that are very fashionable on food blogs on those days. They are actually small bread rolls that are used in Italy, but I would dare to say in the all Mediterranean area, to prepare savoury or sweet snacks as the taste is pretty neutral.
- 400 gr flour
- 200 gr milk
- 50 gr butter
- 1 tsp of sugar
- 1 tsp of honey
- 10 gr dry yeast
- 5 gr salt
- 1 egg for the wash
- Warm the milk (35 C.) and combine in the bowl of a stand mixer with the honey, yeast and a tsp of flour. After about 10 minutes, add the rest of the ingredients, attach the dough hook and run the mixer, starting on low to wet the dry ingredients.
- Turn speed to medium and run the mixer for 15 minutes. The dough is ready when it came together and gather in the centre of the bowl attaching itself to the hook.
- Divide the dough in small pieces of 60-70 gr each, set them in an oven pan covered with baking paper, cover with plastic wrap and set the pan in a warm place for about 90 minutes until more than doubled
- Roll each portion into a log and flat it gently and roll it (like the snail shell). Place each piece of dough inside the oven pan, giving some space between each roll. Cover the roll with plastic wrap and let rise again until double in size, about an hour or so.
- Preheat oven to 180 C’. Make the egg wash by lightly beating the egg. Brush the surface of the rolls with the egg wash without letting the fluid drip to the sides
- Bake in 180 C’ oven for 20-25 minutes or until rolls are deeply golden on top.
- Serve them with warm or cold with savoury or sweet fillings