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1
Make the bread dough and let it rise until doubled in size.
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2
After it has risen, divide into 12 portions and knock out the gas.
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3
Form into balls and let sit for 15 minutes.
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4
Lightly push on the dough to release the gas.
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5
Use a rolling pin to roll the dough out into 10 cm circles.
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6
Use the thumbs from both hands and fold over the top left and right edges towards the center.
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7
Fold towards the bottom.
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8
Bring the bottom edge of the dough to meet the top.
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9
Seal the seams.
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10
Place the sealed edge on the bottom and lightly push with your hand.
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11
(This will help prevent the dough from collapsing during rising).
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12
Let the dough rise a second time (about 30 minutes) until 1.5 x larger.
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13
(You can use the bread rising function of the oven at 40C.
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14
In the summer, keep them at room temperature.)
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15
Score the tops, spread milk over the surfaces, and top with thinly sliced butter.
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16
Bake for 13-15 minutes in a 180C preheated oven.
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17
You can score the breads deep or shallow, both are fine!
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18
They will just look different.
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19
Fluffy!
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20
Springy!
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21
The next day you can heat them up in the microwave.
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22
Cover them in plastic wrap and microwave for 20 seconds at 500 W.
