These delicious bread rolls from chef Daniele Usai are made with milk and olive oil to add richness to the dough, then baked with sesame and poppy seed toppings.
Milk bread
Chef: Daniele Usai
Cooking time: 45 minutes
Serves: Makes 20
Course: Side
Ingredients:
- 1kg of flour “00”
- 50g of sugar
- 150g of extra virgin olive oil, plus extra for greasing
- 20g of yeast
- 600g of milk
- 20g of salt
- Sesame seeds
- Poppy seeds
Method:
- Place the flour, milk, sugar, oil and yeast in the bowl of a food processor fitted with a dough hook and knead for 5 minutes. Stop the machine and let the dough rise and rest for another 5 minutes
- Repeat, kneading for 5 minutes then resting for 5 minutes. add the salt and knead one last time for 5 minutes
- Transfer the dough to a lightly oiled work surface and let rest for 5 minutes before portioning the dough into 20. Roll each portion of dough into a smooth ball, then place the rolls on a greased baking tray
- Brush the tops with a little olive oil and sprinkle half with sesame seeds and half with poppy seeds. Leave to rise at room temperature until doubled in size
- Preheat the oven to 240°C/gas mark 9
- Place a few ice cubes in a roasting tin or deep tray. Quickly transfer the rolls on their baking tray to the oven, then place the ice cube tray in the bottom of the hot oven before closing the door – this will create steam to help develop a crust
- Bake for 5 minutes, or until the rolls are golden brown. Allow to cool on a wire rack
Recipe courtesy of chef Daniele Usai. Launching soon Great Italian Chefs showcases the best culinary talent that Italy has to offer. Visit Great Italian Chefs for more recipes and features for Italy’s most exciting chefs.
