In a large mixing basin, combine the following ingredients:
2 cups sifted flour
1 tablespoon of yeast
1/3 cup sugar (80 ml)
1 teaspoon fine salt
4 tsp of powdered milk
Mix the following ingredients thoroughly in a separate dish before whisking them into the above dry ingredients:
1 and 1/3 cup lukewarm milk
1/3 cup lukewarm water
7 tablespoons melted butter
1 egg at room temperature
Instructions:
Now add to the above mixture and mix with my place:
Two and a half cups of sifted flourThen add 1/4 cup of sifted flour (60 ml) and knead the dough (remember to turn off the oven) well for 15 minutes by hand.
(On a cold day, kneading by hand may take 20 minutes) The dough will start to feel sticky but when you knead it, it becomes soft and a little sticky but not sticky.
Placing-dough-in-grease-bowl. Lightly spraying dough with cook spray. Cover with a lid or plastic wrap and leave in your warm (not hot) oven to rise for an hour and a half, until doubled in size.Press down, divide into 3 equal parts.
(You’ll get a dozen long rolls.) Pat each part in rounds. Follow the pictures above to form long rolls.Be sure not to add too much flour when rolling and shaping.
Very lightly dusting rolling pin with flour and your work surface.Put it in a greased tray. Leave it rise for 30 min in warm place. Heat oven at 180 degres for 10 min .
Brush the scrambled egg rolls at room temperature.Place in a hot oven and bake for 20 to 25 minutes.Brush with melted butter as soon as it’s baked. (my choice)Place it on the cooling rack.
Enjoy !
