chineese breakfast rolls

Ingredients

• 2 1/2 cups All-Purpose Flour
• 1/2 cup Warm Water
• 2 teaspoons Instant Dry Yeast
• 1/4 cup Sugar
• 1/2 teaspoon Salt
• 1/2 cup Milk
• 4 tablespoons (1/2 stick) Unsalted Butter, melted
• 1/4 cup Vegetable Oil
• 1 Egg, beaten (for egg wash)

Instructions

1. In a large bowl, dissolve the yeast in warm water. Let stand for 5-10 minutes until foamy.
2. Add the flour, sugar, and salt to the yeast mixture. Mix until a shaggy dough forms.
3. Add the milk and melted butter. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Preheat oven to 375°F (190°C).
6. Divide the dough into 8-10 equal pieces.
7. Roll each piece into a long rope, about 12-15 inches long.
8. Shape each rope into a crescent shape. Gently pinch the ends to create a folded roll.
9. Place the rolls on a baking sheet lined with parchment paper.
10. Brush the tops with the beaten egg.
11. Bake for 15-20 minutes, or until golden brown.

Notes

• For a shinier finish, brush with melted butter after baking.
• These rolls are best served warm with congee or conker jelly.
• Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat in the oven for best results.
• Use a bench scraper or rolling pin to shape the dough for easier handling.
• If the dough is too sticky, add a little more flour, 1 tablespoon at a time.