INGREDIENTS
1 cup warm milk (250ml)
1 tablespoon instant dry yeast
2 tablespoons granulated sugar
1 teaspoon salt
3 tablespoons softened butter
2 small eggs
3 cups all purpose flour (360 grams)
1/2 tablespoon salted butter or cooking margarine for brushing
BAKING STEPS:
1. Combine your milk, sugar and yeast in a bowl, cover bowl with a napkin and let them sit for 10 minutes or till yeast foams.
2. Add in the salt, butter, eggs and 2 and 1/2 cups flour. Mix very well with your hand or a wooden spoon or stand mixer until well combined.
3. Add the remaining half cup of flour and mix with more speed for about 5 minutes or more if you not using electric mixer. Your dough mixture should be sticky and soft.
4. Transfer the dough to a lightly greased (oiled) bowl, cover with a towel and leave to rise for 90 minutes or till dough doubles in size.
5. Lightly grease your baking pan, punch down the risen dough and divide into 15 balls. Cover and leave to rise again for 1 hour.
6. Preheat oven to 375 degrees or just preheat for 15 minutes if your oven is old school with no settings. Bake for 12 to 15 minutes or to your desired brownness.
7. Once rolls are lightly browned and cooked through, remove from oven and then you can now brush with melted butter and enjoy. Once they are completely cooled, you can store in bread bags.
TIPS TO BAKE FLUFFY, STRETCHY BREAD:
1. Make sure your yeast is alive and not dead nor expired.
2.Warm temperatures like the warm milk will help the yeast proof. DO NOT use cold milk and not boiling milk either. Hot temperatures will kill the yeast and prevent proofing.
3. The dough must be given good kneading, enough time for kneading and must also be left undisturbed and covered to rise. NO RUSH AT ALL. Baking fluffy stretchy bread takes a bit longer. If you rush it, your bread can turn out dense.