Milk bread
Item 1 of 1
These delicious bread rolls from chef Daniele Usai are made with milk and olive oil to add richness to the dough, then baked with sesame and poppy seed toppings.
First published in 2015
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Ingredients
Metric
Imperial
Milk bread
- 1kg 00 flour
- 600g of milk
- 50g of sugar
- 150g of extra virgin olive oil, plus extra for greasing
- 20g of yeast, or 6g dried fast action yeast
- 20g of salt
- sesame seeds
- poppy seeds
SAVE RECIPE
Method
1
Place the flour, milk, sugar, oil and yeast in the bowl of a food processor fitted with a dough hook and knead for 5 minutes. Stop the machine and let the dough rise and rest for another 5 minutes
- 600g of milk
- 50g of sugar
- 150g of extra virgin olive oil, plus extra for greasing
- 20g of yeast
- 1kg 00 flour
2
Repeat, kneading for 5 minutes then resting for 5 minutes. Add the salt and knead one last time for 5 minutes
- 20g of salt
3
Transfer the dough to a lightly oiled work surface and let rest for 5 minutes before portioning the dough into 20. Roll each portion of dough into a smooth ball, then place the rolls on a greased baking tray
4
Brush the tops with a little olive oil and sprinkle half with sesame seeds and half with poppy seeds. Leave to rise at room temperature until doubled in size
- sesame seeds
- poppy seeds
5
Preheat the oven to 240°C/gas mark 9
6
Place a few ice cubes in a roasting tin or deep tray. Quickly transfer the rolls on their baking tray to the oven, then place the ice cube tray in the bottom of the hot oven before closing the door – this will create steam to help develop a crust
7
Bake for 5 minutes, or until the rolls are golden brown. Allow to cool on a wire rack
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