All Purpose Flour: 3 ½ cups
Milk: 1 cup
Milk Powder: 2tbsp
Water: ½ cup (or as required)
Egg: 1 while kneading + 1 for egg wash
Oil: 4tbsp+ while kneading
Melted Butter: 4tbsp
Yeast: 1 ½ tsp
Salt: ½ tsp
Method Of Preparation
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for 8-10 minutes. The more you knead it the softer the rolls will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.
Brush a 12-cup muffin tin with 1 tablespoon of the melted butter. Punch down the dough on a lightly floured work surface. Divide the dough into small equal pieces. On a clean surface, roll each piece into a smooth ball. Place 3 balls, seam side down, in each muffin cup.
Cover the muffin tin loosely with plastic wrap and let rest, draft-free area until doubled in size, about 20 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Remove the plastic wrap from the rolls. Brush the top with egg wash. Bake the rolls until golden brown, about 15 minutes, rotating the pan halfway through baking. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.