Colombian Milk Bread Rolls (Pan de Leche)

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Soft enriched rolls made with milk, powdered milk, butter and egg. They rise for an hour, bake in twenty minutes, and go with both sweet and savoury. Makes ten.

Prep Time20

Cook Time20

Rising1

Total Time1 40

Course: Breads

Cuisine: Colombian

Keyword: milk bread

Servings:

Calories: 190kcal

Author: Angela Giraldo

Ingredients

315 g wheat flour about 2½ cups
1 egg keep a little back for brushing the tops
2 teaspoons powdered milk this is what makes them taste of milk rather than just contain it
1 teaspoon salt
¼ cup butter, melted cooled, or it will kill the yeast
2 tablespoons sugar one spoon goes to the yeast, the rest to the flour
2 ¼ teaspoons dry yeast one standard sachet
¾ cup warm milk 180 ml; warm, not hot and not cold

Instructions

In a bowl, mix the warm milk with a spoonful of the sugar and the dry yeast. Leave it for 5 minutes, until it foams.
Mix the flour with the salt, the powdered milk and the rest of the sugar, and set it aside.
Add the egg and the melted butter to the milk and yeast mixture and beat well.
Pour the milk mixture into the flour mixture and stir until a soft dough comes together.
Turn the dough onto a floured surface and knead for 10 minutes, until it looks shiny and smooth.
Put the dough in a bowl, cover it with cling film and leave it somewhere warm for about an hour, until doubled.
Knead it again, divide it into equal pieces, roll each into a ball and set them in a greased tin.
Heat the oven to 190°C (375°F), brush the rolls with the leftover egg or a little milk, and bake for 20 minutes until golden.
Serve warm, with coffee or hot chocolate.

Notes

Powdered milk alongside liquid milk is not a duplication: it concentrates the milk solids without adding more water, which is what gives these rolls their softness and their flavour. Watch the temperature of everything that touches the yeast. Warm milk activates it, hot milk kills it, and melted butter poured in while still hot does the same. Warm here means blood temperature, comfortable on the inside of your wrist. The hour of rising is a guide: what matters is that the dough has doubled, which takes longer in a cold kitchen.

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