Cast-iron Baked Soft Bread Rolls

You will need 1 cup (250 ml) milk warmed just above body temperature and a quarter cup (60 ml) water warmed slightly. Add in 2¼ teaspoons (8 g) yeast, 1 whole egg at room temperature, 2 tablespoons (25 g) sugar, and 2 tablespoons (30 g) melted unsalted butter. For the dry ingredients, have 3¼ cups (485 g) MAYA All-Purpose Flour and 1 teaspoon (5 g) salt ready.

Start by warming the milk and water until slightly warmer than body temperature. You do not need to be exact.

In a stand mixer with a dough hook, combine the warm milk, yeast, egg, sugar, and melted butter and mix on low speed until the dough comes together.

Add the flour and salt and continue mixing until the dough feels smooth. If you are mixing by hand, combine all the ingredients in a large bowl and knead on a clean surface until smooth and elastic.

Place the dough in a bowl, cover it, and let it rise until it has doubled in size.

Turn the dough onto a lightly floured surface and divide it into fourteen pieces. Brush a cast-iron pan with melted butter and arrange the dough pieces in the pan. Cover loosely and let them rise until slightly puffed.

Preheat the oven to 350 °F (180 °C). Unwrap the rolls and bake until golden brown. They are best served warm, but you can reheat them gently if needed.

This recipe makes fourteen to sixteen soft bread rolls. They are best enjoyed the day they are baked but can be reheated in a low oven for a few minutes.