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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD 1. In the bowl of a freestanding mixer with whisk attachment, add the butter, milk, water and yeast and lightly whisk together. Allow to stand for 5 minutes, or until small bubbles form. 2. Add the flour, cornflour, white sugar and salt to the bowl and mix with the yeast mixture until it resembles a shaggy mix, there should be no dry flour. Cover the bowl with a tea towel and sit for 10 minutes. 3. Knead the dough in the freestanding mixer with a hook attachment for 10 minutes on medium speed. Place the dough into a lightly oiled bowl. 4. Place the dough into the oven on Prove yeast dough for 45 minutes, or until doubled in size. 5. Place the dough onto a lightly floured surface and divide the dough into 12 pieces (approximately 100 g each). 6. Lightly sprinkle some flour over the dough and loosely shape into balls, this is a sticky dough so keep your hands clean and floured. 7. Lightly dust a universal tray with flour. Place the dough balls 2 cm apart on the tray and gently flatten down to around 2 cm high. Place the tray into the oven on Prove yeast dough for 20 minutes, or until doubled in size. 8. Preheat the oven on Moisture Plus with Fan Plus at 200°C with 1 manual burst of steam. 9. Place the tray onto shelf level 2, releasing a burst of steam immediately. Cook for 20 minutes, or until golden brown and cooked through. Brush the top of each roll with the melted butter. HINTS AND TIPS • Leftover whey from yoghurt or mascarpone can be used in this recipe instead of water. • Baps are British bread rolls often made with butter and milk. They are usually softer than traditional rolls. • This recipe makes excellent burger buns, just flatten them a little more before baking. • These rolls are great with bacon, eggs and tomato relish. • Baker's flour, also called bread flour, is a high protein wheat flour. The extra gluten helps the dough rise and hold its shape. It can be found in most supermarkets. • Bread crumbs can be made using leftover rolls. Break up the bread and toast on Fan Plus at 125°C for 15 minutes, or until they are crisp. 60 g butter, melted 1 ½ tbsp (30 ml) milk 375 ml (1 ½ cups) warm water (approximately 37°C) 2 tsp (7 g) dry yeast 600 g (4 cups) Baker’s flour 35 g (¼ cup) cornflour 1 ½ tbsp white sugar 2 tsp salt flakes Extra flour, for dusting 30 g butter, extra, melted, for glazing Cooking programme Moisture Plus and Prove yeast dough Miele accessories Universal tray Serves 12 Preparation time 20 minutes, plus proving time Cooking time 20 minutes SOFT D I NNER ROLLS 14.