Milk Butter Rolls

Directions

1. 1
   Place the powdered ingredients in a bowl, placing the dry yeast and salt well apart so they don't touch directly, and mix well.
2. 2
   Add the milk and keep mixing until it's no longer powdery.
3. 3
   Start kneading.
4. 4
   You can do this by hand, in a mixer, or in a bread machine.
5. 5
   Knead the dough properly until it forms a gluten film.
6. 6
   When you stretch the dough out slowly it should form a thin, translucent film.
7. 7
   I used a mixer for 10 to 15 minutes.
8. 8
   When a gluten film is formed, divide the dough into about 10 pieces using a pastry scraper.
9. 9
   Add the shortening and butter and knead them in.
10. 10
    Keep kneading well until a strong gluten film forms.
11. 11
    I knead it for about 7 to 10 minutes.
12. 12
    The timing is a guideline only - check your dough to see when to stop.
13. 13
    Round the dough off into a ball with a smooth, taut surface.
14. 14
    Place the dough in a bowl, cover the bowl with plastic wrap and leave to rise at 30C for 50 to 60 minutes (1st rising).
15. 15
    When the dough has increased to more than twice its volume, it's good.
16. 16
    I checked it by poking the dough with a finger (if the dough doesn't fill the hole back in, it's good).
17. 17
    Fold the dough into thirds, and press to deflate.
18. 18
    Divide the dough into 8 pieces, round off each piece into a ball with a smooth, taut surface, cover with plastic wrap and leave to rest at room temperature for 15 minutes.
19. 19
    After the dough has rested, press down on each piece to deflate.
20. 20
    Roll each piece out into an oval shape.
21. 21
    Fold the top and bottom sides down towards the center, and press down.
22. 22
    Fold the dough over in half, and press the seam securely closed.
23. 23
    Be careful not to include any air bubbles.
24. 24
    Using both hands, stretch the dough out so it's almost 30 cm long.
25. 25
    Roll the dough out to form a long teardrop shape, that's about 25 cm long.
26. 26
    Start rolling it up from the wider end.
27. 27
    Seal the end of the roll securely and place the roll so the seam is on the bottom.
28. 28
    Cover with plastic wrap and leave for the 2nd rising, until the rolls have increased by 2 to 2 1/2 times their original size.
29. 29
    It took me 30 to 40 minutes at 30C (in the summer).
30. 30
    Preheat the oven to 180C.
31. 31
    Make the egg wash and brush it on the rolls.
32. 32
    If it's not too much work, it's best to strain the egg wash to remove any impurities, so that you have a smooth, flawless finish on your rolls.
33. 33
    When the oven has finished heating, lower the temperature to 170C and bake the rolls for 15 minutes (check to see how they are going and adjust the time).
34. 34
    Done!
35. 35
    Soft and fluffy and tender.