Windsor bread rolls, made with a single fermentation method, are easy to make, with a soft, stretchy texture and a rich milky aroma, incredibly delicious.

Put 250g of bread flour, 120g of milk, 30g of white sugar, 2g of salt, 4g of yeast, and 1 egg all together and start mixing.

First whisk until a relatively coarse membrane forms.

Add 25 grams of unsalted butter softened to room temperature, and continue to beat.

Spread until a thin layer of dough sheet forms.

Take out the dough and divide it into 10 equal portions.

Roll each dough into a ball, cover with plastic wrap, and let it rest for 10 minutes.

Take a well-rested dough and roll it into a rectangle.

Then roll it into a long strip.

Arrange in a row, cover with plastic wrap, and continue fermenting for about 1 hour, until it is about 1.5 times larger.

Beat 1 egg, add a little water to dilute it, and beat it again for later use.

Brush a thin layer of egg wash on the well-fermented dough, then put it in the oven.

Preheat the oven to 160°C, bake for 17-20 minutes, and pay attention to the surface during the last 5 minutes to avoid burning.

Add an appropriate amount of honey with a little water, making it a bit thin.

Brush it on the surface of the bread while it's still hot.

Windsor buns, done O(∩_∩)O

The texture of the bread is soft, and it is super stretchy when torn apart.

The rich milk aroma fills the air, and it's super delicious when eaten hot.