Milk Rolls

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• 6 cups unbleached flour, plus extra for dusting (you may replace 2 to 3 cups of the flour with whole wheat)
• 4 tablespoons butter (or solid veg. shortening)
• 2 teaspoons salt
• 1 1/4 ounces fast-rising active dry yeast
• 1 3/4 cups lukewarm milk (about)
• corn oil, for greasing (or sunflower oil)
• 1 egg, beaten
• poppy seed, for sprinkling
• sesame seeds, for sprinkling

Recipe

• 1 put the flour into a large bowl, rub in the butter, then stir in salt and yeast. make a well in the middle and pour in lukewarm milk. using a wooden spoon, mix to a soft but not sticky dough.
• 2 lightly oil a large bowl. knead the dough until it is smooth and elastic. shape it into a round and place in the bowl. cover with oiled plastic wrap and leave in a warm place for 1-1 1/2 hours, until doubled in size.
• 3 turn out the dough onto a lightly floured work surface and punch down with your fist. knead for 2-3 minutes, until the dough is smooth and elastic.
• 4 divide the dough into 18 even-sized pieces and shape into balls, folding the sides to the middles to form tight round balls.(or shape into a rope and tie in a single knot. or you may roll each piece of dough into a thin strand. fold in half and twist together, sealing the ends well to form a twist. last but not least, you may try shaping each piece of dough into a ball or an oval and snipping tops with scissors).
• 5 lightly oil 2 or 3 baking sheets. arrange the rolls on the baking sheets, leaving enough room between them for the dough to expand, cover loosely with oiled plastic wrqp, and leave in a warm place to rise for 15-20 minutes, until the dough has doubled in size.
• 6 brush the rolls with the beaten egg to glaze and sprinkle with poppy seeds and sesame seeds. bake in a 450*f. oven for about 15 minutes,until they are well risen and golden. tap the bottoms to see if the rolls are cooked; they should sound hollow. leave to cool on a wire rack. enjoy!