Steam Combi Recipe: Soft Bread Rolls

These rolls are light and fluffy and delicious, and more importantly they are very easy to make . There is only one rise after shaping .

You don’t need to have a steam oven but if you do you will get a better rise, and a glossier crust on your rolls.

METHOD

1. In bowl of a kitchen  mixer (or large mixing bowl ) add flour and salt.
2. Then pour in yeast and water, and milk and butter mixture while mixing on low with dough hook.
3. Once all ingredients are incorporated, knead using the dough hook for 6-8 minutes.
4. If mixing by hand knead for 8-10 minutes or until dough is smooth and stretchy.
5. Dough should be soft and barely sticky. If it is too wet add a little more flour.
6. Let dough rest for 10 minutes in a covered bowl.
7. Grease a  33 x 23 cm baking pan (13×9 inch)
8. On a lightly floured board. Roll the dough into a sausage shape and cut into 3 even pieces.
9. Cut each third into 5 even pieces.
10. Roll each piece into a ball and place in greased tray in 5 rows of 3.
11. Choose the dough proving function of your oven and insert rolls.
12. Allow to rise for 40-50 minutes or until at least doubled in size.
13. Remove rolls and preheat oven to 190C . Bake function with a burst of steam at the beginning of the cook, or if your oven does not offer steam in bursts, choose a low humidity, then turn the steam off after 8 minutes
14. . Place in the second shelf from bottom, and cook for 14-17 minutes or until golden brown on top. 
15. Immediately on removing from oven brush tops of rolls with melted butter.