Time: 1 ora
Difficulty: facile

A type of bread ideal for snacks or an aperitif, a soft and fragrant morsel!

Characteristics: This specific bread has a childhood feel, the ideal sandwich for children because it's sweet and soft. It later became an ideal buffet meal and a perfect accompaniment for sweet and savory fillings.
History: Among the wealthy bourgeoisie in the 19th century, the sandwich was imported from England and France as a sandwich, tartine, or canapé; it was primarily featured at buffets and in teatime rituals, and was characterized by a rich and refined topping.
Note: Milk bread has a dough that can be further enriched with chocolate chips, raisins, or dried fruit.

Ingredients for 4 people
350 g Molino Dallagiovanna Special Bread and Pizza Mix
200 g whole milk
40 g granulated sugar
1 egg yolk
18 g fresh yeast
30 g sunflower oil
20 g butter
5 g fine salt

For dusting and brushing
1 whole egg
30 g milk
Very fine rice and corn flour for dusting are permitted

Method
Place the milk in a stainless steel bowl or in a stand mixer and add the yeast and granulated sugar, stirring until the sugar is completely dissolved.
Pour the mixture into the liquids and knead until smooth and creamy.
Complete the dough by adding the oil, egg yolk, softened butter, and salt one at a time. Then, shape the dough into a smooth, compact ball using the rice and corn flour.
Transfer the dough to a pastry board and shape it into a loaf. Let it rise, covered, in a bowl for about 30 minutes.
After this time, take the dough and divide it into 50g pieces, then shape them into small round rolls.
Let them rest for another 40-50 minutes, then gently brush them with beaten egg.
Bake for 10 minutes in a preheated oven at 200°C (390°F), then reduce the temperature to 170°C (340°F) and bake for another 10 minutes.
Remove from the oven and allow to cool completely before slicing.

N.B.: Check the baking times carefully, as they may vary depending on your oven.