Corn Bread Rolls with Milk Flavor

Flavor: Milk; Technique: Baking; Time: Several hours; Difficulty: Easy.

Detailed Steps for Making Corn Bread Rolls with Milk Flavor

Weigh all the ingredients.

Except for the butter and corn, put all ingredients into the bread machine and start the kneading program for 20 minutes. After 20 minutes, add room temperature melted unsalted butter and continue kneading for another 20 minutes.

After kneading, take out the dough and continue kneading on a work surface until large gluten films are formed.

Put the kneaded dough back into the bread machine, add the sweet corn kernels, and knead for 5 minutes to evenly distribute the corn kernels in the dough.

Let the dough rest in a warm place until it doubles in size.

Take out the dough, knead out the air on a work surface, divide it into 9 equal parts, knead each small dough smooth, and neatly place them on a baking tray. Cover with plastic wrap for the second proofing.

Brush a layer of beaten egg evenly on the proofed bread rolls.

Bake in the middle of the oven at 180 degrees for 20 minutes. If the bread rolls brown too quickly, cover with aluminum foil.