Milk Bread Rolls

Delicious and soft as a pillow, these milkbreads will brighten your day.

📝 Ingredients

• 500 g All-purpose wheat flour
• 120 g Margarine / Non-dairy butter
• 60 g unsweetened Applesauce
• 50 g Blond Sugar
• 200 mL Plant-based Milk (I used Oat milk)
• 10 g Baker's Active Dry Yeast
• 5 g Seasalt
• 25 mL Plant-based Milk
• 25 g Agave syrup / Maple syrup (any kind of liquid sweetener. You can also use blond sugar, )
• 200 g Dark Chocolate (for the 10 loaves of bread. I used 100g for making half plain / half chocolate. )

👨‍🍳 Instructions

1. 1Prepare all your ingredients in small bowls in order to go faster and without ambush in the process. If you're doing the process by hand (which I recommend), prepare a clean work surface for kneading.
2. 2Warm-up your milk to lukewarm temperature. It shouldn't be too warm or it will kill the yeast. Transfer into a small bowl.
3. 3Add the dry yeast into the lukewarm milk.
4. 4By hand: Mix flour, sugar, and salt in a large bowl. Stand mixer (SM): Mix flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook on lowest speed.
5. 5Hand: Pour the milk & yeast mixture into the bowl. Start by mixing by hand in the bowl. Once everything is wet, Transfer onto your work surface and start kneading.SM: With the motor running, gradually add the milk and yeast mixture.
6. 6Hand: Add the applesauce and continue kneading. It might seem very wet but don't worry, it will absorb and become a beautiful dough. So continue kneading for a few minutes and don't add flour. You should obtain a nice and firm ball.SM: Add the applesauce and increase the speed to the next level. Mix until the dough firms up into a mass around the hook (it should still be sticking to the bottom of the bowl).
7. 7Hand: Continue kneading and add the squares of soft margarine piece by piece. Knead until everything is incorporated. It can take 10-15 minutes. The dough should form a nice smooth & elastic ball, it should also stick a little to the work surface. SM: Increase speed to the next level; add the squares of soft margarine piece by piece. Mix until dough tightens and is smooth and elastic, 10–15 minutes.
8. 8--- Rest ---
9. 9If you knead by hand, transfer your dough ball back into the bowl. Cover with a wet kitchen towel. Put the bowl in a warm place (25-28 Celcius Degrees). I usually turn on the oven to the lowest temperature and let it rest in it. Let rise until nearly doubled in size (1h-1h30).
10. 10--- Shaping ---
11. 11Prepare a baking sheet with parchment paper.
12. 12Punch down dough, divide in half, and shape each into a ball of 80g each.
13. 13For plain milk breads, just shape them in an elongated form.For chocolate chips milk breads, roll the dough like a small rectangle, place 1 tbsp of the chocolate chips/knife cut chocolate and fold the sides of the rectangle toward the center.
14. 14Place the little loaves of bread onto the prepared baking sheet. Let enough space between them to let them rise. What I usually do, is place one half on the baking sheet and the other half into a prepared baking mold/loaf pan.
15. 15With scissors, make 3 cuts on top of each dough piece. Let rise for another 30 to 45 minutes.
16. 16--- Baking ---
17. 17Preheat your oven to 170°C/340°F, fan-assisted.
18. 18Once it has risen, make the ingredients for the "egg wash" and brush it onto each dough piece.
19. 19Bake for 15-20 minutes.
20. 20Remove from the oven, and let cool down before handling them.
21. 21Enjoy!