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1
Put the dry ingredients marked in a bowl, keeping the salt and sugar away from each other.
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2
(Prep) Bring the margarine to room temperature because if it's cold, it will affect the dough.
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3
Microwave the milk to 40C, even in summer!
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4
If you don't have this heat setting, microwave a few seconds at a time at 600 W It should be warm to the touch (the temperature is important).
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5
Pour the heated milk over the the yeast, and mix together.
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6
It'll be sticky at first, but it'll eventually come together.
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7
It'll be better to knead on a workspace, but you could also knead inside the bowl.
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8
Keep stretching and folding the dough multiple times for about ten minutes.
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9
It will come together as shown in the photo.
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10
Add the margarine and continue kneading.
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11
The dough that has finally come together is all sticky again.
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12
No worries, just keep kneading patiently!
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13
The dough will gradually become softer, and when it comes together, hold the edges, then stretch and pound it against the bowl.
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14
Repeat for about 10 minutes.
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15
When the dough starts to look smooth, it's ready!
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16
They say that dough should be stretchy, but I think that's hard to achieve.
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17
Cover with plastic wrap and place a damp towel or paper towel on top.
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18
In summer, let rise for about 1 hour.
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19
In winter, use your microwave's bread-rising function for 40 minutes at 30C.
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20
I let mine rise for a long time.
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21
You can use your microwave's bread-rising setting, or add more yeast to speed up the process, but I enjoy watching it slowly expand.
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22
It's finished rising when it's 2 - 2.5 times its original size.
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23
The more often you make it, the easier you'll be able to see if the dough is good or bad at this point.
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24
Take the dough out of the bowl and place it on a work surface.
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25
Punch down the dough by firmly pressing it with your finger tips.
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26
Divide the dough using a bench scraper.
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27
I'm not fussy, but if you want to make the rolls the same size, weigh the portions before rolling them into balls.
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28
Pull the dough to smoothen the surface and neaten the seams on the bottom.
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29
Pretend you're using your fingertips to pat them on the head.
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30
Be sure to close the seams tightly.
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31
The tops should look like the photo.
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32
Nice and smooth.
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33
Let the dough rest for 20-30 minutes.
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34
Cover with plastic wrap and cover with a damp towel or paper towel on top.
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35
When the dough looks like the photo, it's time for the second rising!
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36
Lightly punch down the dough and re-roll them into balls (see Steps 15 and 16).
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37
Gently roll the balls around to make the bottoms smooth.
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38
Place your palms on the counter and roll them with one hand.
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39
Place the balls on an oven tray lined with parchment paper.
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40
Cover with plastic wrap and a damp towel, as in Step 18, and let rise for 90 minutes.
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41
In winter, use your microwave's bread-rising function for 40 minutes at 35C.
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42
When the balls have doubled in size, pre-heat the oven to 200C.
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43
Brush on a glaze while you wait.
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44
Bake for 10-12 minutes at 200C.
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45
Please adjust the baking time according to your oven.
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46
Your simple bread rolls are done!
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47
In Step 22, you could put the balls in a cake tin instead...
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48
To make a flower-shaped bread.
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49
Bake at 180C for 12-15 minutes.
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50
Easy to eat, just tear off the piece.
