Mini soft sweet buns made with milk and some sunflower oil with a rainfall of chocolate chips that always fit well, ideal for a breakfast or for a mid afternoon snack.
Makes approx. 12 buns, Preparation 15 min + 2 ½ hours rising time, Cooking 15-20 minutes
- 250 g Italian 00 Flour / Plain Flour / All Purpose Flour
- 150 g remilled durum wheat flour
- 250 g whole milk at room temperature
- 50 ml Sunflower oil
- 1 egg
- 3 1/2 heaped tablespoons of caster sugar
- 7 g (approx. 1 full teaspoon) dry active yeast
- a pinch of salt
- 1 tablespoon milk for brushing
- Dark chocolate chips to taste
Pour the milk and seed oil into a bowl. Add sugar and egg, mix with a wooden spoon.
Now slowly add the sifted flour with the sifted dry yeast and mix with a wooden spoon. Now a pinch of salt and the chocolate chips, start kneading with your hands until you obtain an even dough giving it a round shape.
If the dough is too hard add a little more milk, if too sticky add a little 00 Flour/Plain Flour.
Cover with cling film and leave to rise in a dry, warm place or in the oven with the light switched off for about 2 hours or until doubled.
As soon as it is ready, on a lightly floured work surface, divide it into small rolls, place them on a baking tray (or two if necessary) covered with baking paper and spacing them out.
Cover them once again with a kitchen cloth and let them rise for another 40 minutes.
Brush them on top with a spoonful of milk.
Bake the rolls in a static oven at 180°C /350 F /Gas 4 for about 20 minutes, depending on your oven. They should be golden brown. At most, take one and check that it is cooked inside.
Let them cool to room temperature, dust them with icing sugar if necessary or leave them as they are.