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1
Prep all the ingredients at the start.
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2
This will prevent any forgotten ingredients.
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3
Sift the bread flour into a bowl.
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4
Add the dry yeast, sugar and salt.
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5
Beat the egg, and set aside 1/3 in a small plate for the egg glaze.
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6
Add a small pinch of salt to the egg glaze.
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7
Add butter and milk to the remaining 2/3 of egg.
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8
Mix until the butter starts to melt (You can melt the butter beforehand in a microwave or pan.)
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9
Add the liquid to the flour mixture from Step 3 in 3 batches while mixing.
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10
Kneading Step 1: Knead the dough in a bowl to form into a ball.
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11
(You can knead on a floured work surface instead.)
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12
Kneading Step 2: Pretend the bowl is a baseball mitt and the dough is a ball, and slap the dough into the bowl several times.
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13
Repeat alternately kneading and slapping down the dough.
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14
Wash the bowl and wipe it carefully with a dry cloth.
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15
Oil the inside lightly, and dust with a little bread flour.
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16
Put the ball of dough in the bowl and cover with plastic wrap.
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17
Put the bowl in a larger bowl filled with lukewarm (105F/40C) water.
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18
The ideal temperature for the first rising is 85-105F/35-40C.
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19
The bath water cools down as time passes, so start at a temperature that's just a fraction higher.
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20
First rising: Wrap the bowls with a towel.
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21
Leave to rise for 40 minutes, changing the water in the outer bowl once.
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22
40 minutes later, if you poke a floured finger into the dough and the hole remains, it's good!
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23
Press down on the dough ball on a floured work surface to push out the gas.
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24
(You can cover the work surface with plastic wrap.)
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25
Cut the flattened dough ball into 6 pieces with a floured knife.
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26
Each piece will be about 70 g.
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27
Lightly oil the round turntable in the microwave (or line it with kitchen parchment paper).
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28
Resting time: Roll each piece of dough taking care not to rip it, cover with a tightly wrung out moistened kitchen towel and leave to rest for 20 minutes or so.
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29
(Attention: If you roll the dough into balls you'll rip it.)
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30
The ideal temperature for this step is 105F/40C.
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31
After the resting time, roll out each piece of dough into a triangular shape about 3-4 mm thick.
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32
Put the filling (ham) on the dough and roll up.
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33
Plate on the microwave turntable seam side down.
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34
When all the rolls are on the turntable, mist lightly with a spray bottle and cover loosely with plastic wrap.
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35
Put the turntable on top of a bowl filled with lukewarm (105F/40C) water.
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36
2nd rising: Cover with a wash basin or similar container, then cover with a towel too.
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37
Leave to rise for about 40 minutes, ideally at 105F/40C.
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38
After the 2nd rising, gently brush on the egg glaze.
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39
You should really do this with a pastry brush (I just used my fingers).
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40
Baking: Bake in a 375F/190C oven for 19 minutes.
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41
Done!
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42
Be careful not to burn yourself.
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43
Cool on a rack.
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44
(The bottoms of the rolls get soggy otherwise.)
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45
When they've cooled down to about body temperature, store in plastic bags.
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46
When the rolls have cooled down, you can store them in plastic zip bags.
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47
Mmm, the smell of freshly baked bread... You should try making these too!
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48
An alternate way to raise the dough: Heat your bathtub to 108F/42C.
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49
Close the tub with the lid, and spread out a bath towel on top.
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50
Put the round plate on top, cover with a suitable cover (such as a wash basin) and then cover with another towel.
