- 250 gr A P Flour
- 150 ml Milk
- 20 gr Unsalted Butter
- 20 grt Sugar
- 6 gr Salt
- 15 gr Contemporary Pressed Yeast
- 25 gr Egg
- Combine all of the substances in a mixer and knead for six–7 minutes till the dough turns into clean and homogeneous (the milk ought to be at 38°C).
- Switch the dough to an appropriate bowl and let it ferment at 24–27°C till it doubles in dimension.
- Divide the dough into eight equal items and form them into rolls.
- Let the formed dough rise once more at 24–27°C for about 90 minutes.
- Bake in a fan-assisted oven at 175°C for quarter-hour.
