Honey milk Arab bread rolls

See the recipe by Emanuela Rangillo

Blog: Il mondo di Nanu

Molino Soncini Cesare Arab flour for milk bread1kg
beer yeast50g
acacia honey6 tablespoons
tepid milk a glass for the dough, plus a little extra to brush the surface
extra-virgin olive oil4 tablespoons
sugarfor the surface of the rolls
tepid wateras needed for the yeast

Ingredients for the filling/topping


Dilute the yeast in a little tepid water, and then add a small quantity of flour. Work it together to get a smooth paste, and leave to rest for at least 30 minutes. Once rested, add the rest of the flour, the oil and a little salt to the yeast mix, and work well. Add the milk a little at a time, and continue to work: the dough will be hard to work at first, but this is normal. Add the honey, and continue to work the mixture - now the dough should become nice and soft. Form the dough into a ball, cover and leave to rest for at least one hour.
Once rested, divided into balls of 140g, place on a greased baking sheet and leave to rest for another 15 minutes. Brush the surface of each with the milk, and sprinkle as much sugar over the top as you want. Bake in a pre-heated oven at 200°C for 30 minutes, but make sure to place a small pot of water on the base of the oven to maintain a good level of humidity.
These rolls are not very sweet, so they are perfect spread with some chocolate or jam.


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