Mains & Sides Condensed Milk Buns Ingredients:
1 cup lukewarm water 1 tbsp granulated sugar 1 (1/4 oz.) envelope of instant yeast (about 2 1/4 tsp) ⅔ cup plus 1 1/2 tbsp sweetened condensed milk, divided 2 tsp kosher salt 3 ¾ cups bread flour (about 16 oz.), plus more for dusting 1 tbsp vegetable oil 1 tbsp tap water Directions: Mix together lukewarm water and sugar in the bowl of a stand mixer until the sugar dissolves. Sprinkle yeast over the water and let it stand until bubbly and foamy, about 5 minutes. Stir in ⅔ cup sweetened condensed milk and salt. Add flour and stir to form a shaggy mass. Let it rest, uncovered, for 5 minutes. Attach the dough hook to the stand mixer. Beat the dough on medium speed until it’s smooth and elastic but still sticky, about 3 minutes. Transfer the dough onto a floured surface and knead briefly to form a smooth round. Drizzle vegetable oil into a medium bowl, transfer the dough, and turn it to coat with oil. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 hour. Punch down the dough. Fold the dough edges toward the centre and flip it over. Cover again with plastic wrap and let rise for another 30 to 45 minutes until nearly doubled.
Line a 13x9-inch baking sheet with parchment paper. Divide the dough into 2 portions. Roll each into a 10-inch long rope and cut crosswise into 10 pieces. Shape each piece into a 2-inch ball and place them seam-side down on the baking sheet in rows. Press each ball to flatten slightly. Loosely cover with plastic wrap and let rise for 45 minutes to 1 hour. Preheat oven to 350°F during the final rise. Mix the remaining 1 1/2 tbsp condensed milk with 1 tbsp water. Brush the tops of the rolls with half of the mixture. Bake for 16 to 20 minutes, rotating the pan halfway through. Brush with the remaining condensed milk mixture and let the rolls cool for 20 minutes.
Geoffrey Rae Managing Editor / Sales Geoff@villagerpublications.com 519-495-7177 Holiday Cookbook – 2024 –
Merry
All articles written by Geoff Rae unless otherwise noted. Publisher – Barb Botten barb@villagerpublications.com Graphic Artist – Cathy Woo d Please email geoff@villagerpublications.com. We look forward to hearing from you . Copyright @ 2015 Villager Publications. All rights reserved. This magazine or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the Publisher. Information presented has been compiled from sources believed to be accurate at the time of printing however the Publisher assumes no responsibility for errors or omissions.
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