❤️Heart-Shaped Cranberry Bread Rolls❤️ Happy Mother's Day to All Moms

Mother's Day is right around the corner, so let's bake some heart-shaped bread rolls for the moms who love us most!

These rolls use a single-proof method that is super quick, beginner-friendly, and foolproof. Let's get baking.

🍞Ingredients: (Yields 5 palm-sized rolls, or 6 to 8 smaller rolls)

Bread flour 250g, icy cold milk 140g, egg 30g, sugar 25g, salt 2.5g, instant dry yeast 3g, room-temperature softened butter 15g, chopped dried cranberries 35g.

🍞Instructions:

1️⃣Place all ingredients except the butter and dried cranberries into the mixer bowl. Mix until the dough reaches the thick membrane stage (medium gluten development), then add the softened butter and continue mixing until you can pull a fairly thin membrane (a full windowpane is not strictly required here). Add the chopped dried cranberries and mix on low just until evenly distributed.

2️⃣Turn the dough out of the mixer bowl. It will feel smooth and supple. Skip bulk fermentation and divide the dough directly into 5 equal portions (or 6 to 8 portions if you prefer smaller rolls; see Photo 2 for the size when divided into 5).

3️⃣Shape each piece into a heart following the steps shown in Photo 3.

4️⃣My oven takes 40 minutes to preheat, so I turned on the oven right after shaping, giving the rolls about 40 minutes of final proof. Since my mom prefers a slightly firmer, denser bite, I didn't proof them to a full double in volume. For a softer, fluffier roll, let them proof a bit longer.

5️⃣Bake at 180°C on the upper-middle rack for about 17 minutes. Brush with egg wash right before baking for a glossy finish (optional), and brush immediately with melted butter when they come out of the oven (also optional).

Since every oven runs differently, adjust the temperature and bake time to suit your own oven.

Wishing a very Happy Mother's Day to all mothers everywhere❤️❤️❤️.