Easy Soft Butter Dinner Rolls | Cold Rise Milk Bread Buns

A cold fermentation dough is one of the best to make the softer and fluffier bread and adapt it to a long process rise in the refrigerator instead of a warm place. Here's how I make my absolute favourite, no fail dinner rolls, a perfect addition to any table. These are truly the most amazing dinner rolls ever!

Makes 35
965g whole dough
28g each dough 

Ingredients

(A)
• 550g bread flour
• 240g, 1 cup cold milk
• 2 tsp, 8g allinson yeast
• 50g, 5 tbsp granulated sugar
• 2 eggs

(B)
• 60g, butter, soften
• a pinch of salt

(C)
• 2 tbsp golden syrup, or honey
• 1 tbsp water, boiled

Method: 
1) In a bowl, add bread flour, milk, dried yeast, sugar, egg, stir together, a pinch of salt, and butter, combine a little at a time until the dough is smooth and greased the same bowl, cover with cling film.

2) Refrigerate immediately after mixing, not after a rise. this can be for a few hours or even overnight. Allow the dough warm up a little before baking, about 30 minutes to1 hour. It's often easier to refrigerate for the first proof. The process is called cold fermentation, and it slows down the activity.

3) Divide the dough into 35 pieces. shape into a round balls. place them on a prepared tray and second rise again for another 30 minutes to 1 hour. Sprinkle some flour over the top before baking.

4) Bake in preheated oven 150°C for 18 minutes. For a soft crust, brush syrup, honey water or melted butter over the crust immediately after baking.

Helpful Tips:
1) These dinner rolls are best eaten within a day. Leftover breads can store in an airtight bag. It can also be frozen for up to 1 month, defrost and reheated in a hot oven. Take the bread out and let it thaw in the fridge overnight, or 1 to 2 hours in a room temperature. Heat your oven to 200C, and wrapped in foil and refresh the bread for 25 minutes.
2) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast.
3) It's recommended to use an oven thermometer.
4) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly. 

Recipe Source: Josephine's Recipes