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1
Mix the dough: Put the milk and butter in a bowl, and warm them up for 60 seconds (at 500 to 600w).
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2
Add the dry yeast and mix in with a whisk.
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3
Next, add the sugar, then the salt, then add 1/2 of the bread flour.
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4
When the mixture is no longer floury, add the rest of the bread flour.
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5
Mix it round and round with cooking chopsticks until the dough comes together.
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6
1st rising (proofing): Press a sheet of kitchen parchment paper on the dough so that it adheres to it, and microwave on a low setting (at 150-200w) for 60 seconds.
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7
When the dough comes out of the microwave, the 1st proofing is done!
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8
!
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9
The basic bread dough is now complete.
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10
It won't have risen at this point so it won't look any different.
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11
Shape the dough: Flour the work surface and the top of the dough a little, and divide the dough into 12 pieces.
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12
Flour your hands too, and pull the dough to roll in the seams and form round balls.
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13
Pinch the seams closed securely.
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14
Line up the rolls seam side down on a work surface, cover with a sheet of kitchen parchment paper and put a tightly wrung out moistened kitchen towel on top of that.
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15
Leave to rest for 10 minutes.
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16
Press down gently on the dough to deflate.
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17
Round off the dough again, pulling the seams into the middle.
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18
Pinch the seams closed securely.
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19
2nd rising/proofing: Line a heatproof plate with kitchen parchment paper, and gently place the dough balls around the edge of the plate.
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20
Cover with a piece of kitchen parchment paper.
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21
Place 4 disposable chopsticks on the bottom of the microwave, so that the bottom of the dough will be microwaved too.
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22
Place the plate with the dough on top of the crossed chopsticks, and microwave on a low setting (150 to 200w).
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23
If you are doing all 12 rolls in one go, microwave for 60 seconds, if doing it in two batches of 6 each, 30 seconds per batch.
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24
Take the plate out, and transfer the dough, kitchen parchment paper and all, onto a baking sheet.
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25
Cover with a tightly wrung out moistened kitchen towel and leave at room temperature for 10 to 20 minutes, until the dough increases to 1.5 times its original size.
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26
Preheat the oven to 200C in the meantime.
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27
Bake: Take the kitchen towel and the paper on top, put the baking sheet on the upper rack of the oven, and bake for 8 to 10 minutes.
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28
When the sides of the rolls are golden brown, they're done!
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29
!
