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Milk bread rolls

(30 bread rolls/ 50 minutes + 2 hours rising)

Pastry board
Baking tray
Baking paper
Cooking brush


500 g of manitoba flour
25 g of brewer’s yeast ( a cube)
300 ml of fresh whole milk
60 g of sugar
50 g of butter
milk and egg for brushing the bread rolls

• Crumble the brewer’s yeast in a bowl, add 2 teaspoonfuls of sugar and 100 ml of lukewarm milk.
• Mix well for melting lumps and cover the bowl until a light foam is formed.
• In the meanwhile warm the milk, add the sugar, the melted butter, a pinch of salt an mix well.
• Put the flour on a pastry board, make a hole in the centre and pour the milk and brewer’s yeast mixture.
• Blend the ingredients and knead with the hands for at least 15 minutes until you obtain a smooth ball.
• Let it rise for about 2 hours.
• When the pastry is risen, make a sausage of it.
• Take many smooth small balls, of about 30 g, out of it and lay it down on a baking tray lined with baking paper.
• Brush the bread rolls with lukewarm milk and let it rise for 30 minutes.
• Brush it with the beaten egg and oven cook at 220° for 20 minutes.
• When they are golden, take them out of the oven and let it cool.

Stuff with jam or crème de cacao.

Kids partecipation
From time to time it is good that kids find ready-made things. This way they will learn the division of labour, an important teaching.

Milk bread rolls are small slightly sugared morsels of bread, which keep their softness for long time.

Nutritional and cultural curiosities
These bread rolls are typical of Central Italy bakery, prepared with natural ingredients. They have a balanced nutritional profile: a high energy density with a limited content of fats, coming from the milk, the real protagonist of the recipe. Milk, consumed in almost all countries in the world (cow, buffalo, donkey, camel, reindeer and zebu milk) is the most common beverage after water. It supplies organism with calcium and proteins, and is rich in vitamins and lipids. 
Useful tips
Milk bread rolls can be frozen and softened up in the oven.
It is possible to stuff them with dark chocolate, walnuts and raisin and green olives.

Data di pubblicazione 16/10/2013 11:39
Ultimo aggiornamento 28/03/2014 16:44