This easy no knead almond milk dinner roll is super easy and fluffy as clouds. Into a mixing bowl, break one egg then add 38 grams of sugar and 170ml of almond milk. If you dint have almond milk you can use 160ml of milk instead. Add 2 tablespoons of unsalted butter and one teaspoon of instant yeast then mix well.
After mixing, add 300 grams of bread flour and half a teaspoon of salt then mix to make the dough. This should take about 4 minutes until there is no flour visible. Cover the dough and let it rest for 20 minutes. After 20 minutes, lightly knead the dough for about 2 minutes then cover it and let the dough proof for about an hour or until it doubles in size.
Once the dough has been proofed, lightly flour your work surface, place the dough on it, lightly knead it, and then round it out. Divide the dough into 8 equal sizes, depending on how you want your twist buns to be you can lice into more or fewer parts. Take each piece of the dough and roll them into an almost log shape then take two pieces of the rolled-out dough and twist or braid them together then place them into a parchment-lined baking pan.
Repeat with the remaining pieces of the dough then cover them and let them rise for another 40 minutes. After rising, brush the top with egg wash then put a generous amount of almonds on top of the bread buns. Bake in the middle of a preheated 350F(180C) oven for 20 to 25 minutes. The aroma of almonds mixed with the aroma of milk will definitely light up your kitchen. Once baked, let the buns cool down and serve.
- 300g (2 cups) Bread flour
- 170g (0.7 cup) Almond milk (No sugar)
- 1 Egg
- 38g (3 tbsp) Sugar
- 28g (2 tbsp) Unsalted butter
- 3g (1 tsp) Instant yeast
- 3g (1/2 tsp) Salt
- Egg wash
- Sliced Almond
Baking pan size 20x20cm