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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 1 cup warm milk (250ml), 1/4 cup butter (55g), 1 egg, and 2 tsp instant yeast (6g) into a large bowl and mix them together.
Watch out
Make sure the milk is warm and not hot, otherwise it will kill the yeast and the dough will not rise.
Add 3 1/4 cup all purpose flour (405g), 1/4 cup sugar (50g), and 1 tsp salt (5g) into the mixture, and mix until combined into a rough dough.
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Scrape the sides of the bowl while mixing so all the flour is incorporated, otherwise pockets of dry flour will remain.
Let the dough rest for 20 minutes, uncovered.
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Do not cover the bowl during this short rest, as letting it sit allows the gluten to relax for easier kneading.
Sprinkle some flour on a clean counter, transfer the dough, and knead until the dough is smooth, around 7 minutes.
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Knead continuously until the surface is completely smooth and elastic, otherwise the bread texture will be dense.
Form the dough into a ball and place it in a bowl greased with 2 tablespoons of oil, then cover for an hour or until doubled in size.
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Let it rise in a warm spot, otherwise cold temperature will slow down the yeast activity and prolong the rising time.
Remove the gas by pressing down on the dough, transfer to the counter, and divide into 18 pieces.
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Cut the pieces as evenly as possible, otherwise unequal portions will bake at different rates.
Form each dough piece into a ball, pinch the seams to seal, and roll under your palm to smoothen.
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Pinch the seams tightly to seal, otherwise the rolls will pop open and crack during baking.
Dredge each dough ball into 1/2 cup bread crumbs.
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Roll the dough balls firmly in the bread crumbs so they stick evenly all over the surface.
Place the balls in a sheet pan next to each other, cover, and let it rest in a warm place until doubled in size.
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Leave enough space between them so they merge nicely without crowding each other too tightly during the second rise.
Use oven mitts when removing the hot sheet pan from the oven to prevent severe burns.
Bake in a preheated oven for 18-20 minutes at 180°Celsius until golden brown.
local_fire_department180°Celsius for 19 minutesWatch out
Do not overbake, otherwise the bread will lose its moisture and become dry and tough.
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