You'll love the bread that I'm going to share with you. It's called monay, a local bakery staple back home. These bread rolls are a must-try... they are buttery, tasty, and dense. Just like with any bread, it is best to eat the rolls as soon as they get out of the oven. This recipe is courtesy of my friend Raffy.
See all bread recipes.
- 4 Cups all-purpose flour
- 1 1/2 Teaspoon salt
- 1/2 Cup powdered milk
- 1 packet active dry yeast
- 1 1/2 Cup plus 2 tablespoons warm water
- 1/2 Cup sugar
- 2 Tablespoons unsalted butter, melted
- 3 egg yolks
- Cooking spray or vegetable oil, for coating the pan
In a bowl, mix the flour, salt, and powdered milk together. Set aside.
Meanwhile, in another bowl mix the yeast with 1 ½ cups of the warm water. Make sure that the yeast is active, meaning bubbles should be visible. Add the sugar and give it a stir. In a small bowl, mix the melted butter with 2 egg yolks. Now, mix both the yeast mixture and the butter mixture together.
Slowly mix the wet and dry ingredients together until it becomes a dough. Knead the dough and form a ball. Put the dough in a bowl and cover it with a kitchen cloth. Leave it for 2 hours until the dough doubles its size. (An alternative is put the dough in a 180-degree oven for 30-40 minutes.)
Preheat the oven to 375 degrees.
Knead the dough again for about 5 minutes. Form a log and slice it into the desired size. Coat a baking sheet with cooking spray or vegetable oil and arrange the rolls on the pan. Beat the remaining yolk and water together in a bowl to form an egg wash. Brush the egg wash on top of the rolls. Bake until the tops turn golden brown, about 20 minutes.