Milky Pull-Apart Dinner Rolls ❤️ A Quick & Easy Bake

🍞Ingredients:

🍭Sponge (Chongzhong): Bread flour 280g, milk 200g, instant dry yeast 3g.

🍭Main dough: Bread flour 120g, thick yogurt 30g, ice-cold milk 20g, 1 egg (about 50g), salt 3g, sugar 50g, milk powder 30g, instant dry yeast 2g, butter 30g.

See the photos for the shaping steps. Once the dough is mixed, skip the first bulk proof. Divide it directly into 8 pieces, let them bench rest for 15 minutes, and shape them. After shaping, proof until about 1.5 times in size before baking.

Bake at 175°C on the upper-middle rack for about 20 minutes.

❣️Brush a layer of milk over the rolls right before they go into the oven, and brush another layer as soon as they come out so they look nice and glossy.