The milk bread rolls recipe (without egg) (mold size: 20 x 20 cm, making 9 rolls)
220ml lukewarm milk
2 tbsp sugar
1 tsp yeast
300g bread flour (2 cups)
1/4 tsp salt
30g soft unsalted butter (about 2 tbsp)

1 egg for egg wash (optional - if you don't use egg, skip it)
melted butter for coating (optional)
* Method:
A. Mix lukewarm milk with sugar and yeast, and stir to combine
B. In another bowl, mix bread flour and salt
C. Combine A and B
D. Flour the working surface and knead the dough for 5 minutes. The dough will be wet and sticky at first
E. After 5 mins, add soft butter and continue kneading for 10 minutes
F. After 10 mins, the dough should be elastic, soft, moist, and have smooth skin, it won't be sticky anymore
G. Shape the dough into a ball and put it inside a greased bowl, cover and let it rise in a warm place until double in size (about 1 hour)
H. After 1 hour, knead the dough for 1 -2 mins to release the gas
I. Divide it into 9 equal parts, shape them into 9 small rolls
J. Put the rolls into a tray lined with baking paper and apply a thin layer of oil on the top
K. Cover the tray with cling film, let the rolls ferment the 2nd time in warm place (about 1 hour)
L. After 1 hour, apply egg wash on the top and bake at 170C for 20 - 25 minutes on the lower rack of the oven
M. Apply melted butter after baking and enjoy your soft rolls

***Tips:
_ I put the dough inside my (turned off) oven and place a bowl of hot water inside, it will help the dough rise faster.

_ It is better to use a metal tray (steel or aluminum) than a ceramic or glass tray for efficient heat conduction. And remember to grease and line the tray with baking paper.

_ Apply a thin layer of oil on the roll's top before covering the rolls with cling film to prevent the roll's skin from sticking to the cling film during the 2nd fermentation otherwise the skin rolls will be damaged.

I hope you enjoy and thanks for watching ;)