The milk bread rolls recipe (without egg) (mold size: 20 x 20 cm, making 9 rolls) br 220ml lukewarm milk br 2 tbsp sugar br 1 tsp yeast br 300g bread flour (2 cups) br 14 tsp salt br 30g soft unsalted butter (about 2 tbsp) br br 1 egg for egg wash (optional - if you don't use egg, skip it) br melted butter for coating (optional) br * Method: br A. Mix lukewarm milk with sugar and yeast, and stir to combine br B. In another bowl, mix bread flour and salt br C. Combine A and B br D. Flour the working surface and knead the dough for 5 minutes. The dough will be wet and sticky at first br E. After 5 mins, add soft butter and continue kneading for 10 minutes br F. After 10 mins, the dough should be elastic, soft, moist, and have smooth skin, it won't be sticky anymore br G. Shape the dough into a ball and put it inside a greased bowl, cover and let it rise in a warm place until double in size (about 1 hour) br H. After 1 hour, knead the dough for 1 -2 mins to release the gas br I. Divide it into 9 equal parts, shape them into 9 small rolls br J. Put the rolls into a tray lined with baking paper and apply a thin layer of oil on the top br K. Cover the tray with cling film, let the rolls ferment the 2nd time in warm place (about 1 hour) br L. After 1 hour, apply egg wash on the top and bake at 170C for 20 - 25 minutes on the lower rack of the oven br M. Apply melted butter after baking and enjoy your soft rolls br br ***Tips: br I put the dough inside my (turned off) oven and place a bowl of hot water inside, it will help the dough rise faster. br br It is better to use a metal tray (steel or aluminum) than a ceramic or glass tray for efficient heat conduction. And remember to grease and line the tray with baking paper. br br Apply a thin layer of oil on the roll's top before covering the rolls with cling film to prevent the roll's skin from sticking to the cling film during the 2nd fermentation otherwise the skin rolls will be damaged.