Rich and Milky Soft White Rolls

1. 1

   Add all ingredients except for the dry yeast to the bread maker.

2. 2

   Put the dry yeast into its own compartment.

3. 3

   Turn on the dough cycle.

4. 4

   When done, take out the dough and divide.

5. 5

   Cover with plastic wrap, then also cover with a damp cloth.

6. 6

   Let it rest for 10 minutes.

7. 7

   After 10 minutes, shape the dough into ball and remove any trapped air.

8. 8

   The dough is quite soft and sticky, so the process will be easier if you dust it with a little flour.

9. 9

   Cover with plastic wrap, then also cover with a damp cloth.

10. 10

    Let it rest (second rising) for 40 to 50 minutes or until the dough is about 1.5 to 2 times its original size.

11. 11

    Dust with flour (unlisted) and bake for 17 to 18 minutes at 130C preheated oven.

12. 12

    Check on it while baking.

13. 13

    Done!

14. 14

    This is best eaten fresh from the oven, but if you like them to be even moister and fluffier let them rest in a plastic bag after they have completely cooled.

* Per serving · 4 servings · Values may vary.