Milk Panini

• 2 Tablespoons Instant Yeast
• 6 tablespoons, 2 teaspoons, 4-5/8 pinches Milk, Divided, Plus Extra To Brush On The Dough Balls
• 1 Tablespoon Butter
• 3/4 ounces, weight Sugar
• 1-1/4 cup Flour
• 1 teaspoon Salt
• 1 Tablespoon Canola Oil

1. Melt yeast into about 1/3 of the warm milk. Set aside until it looks all freaky and bubbly.
2. In a separate bowl place the remaining milk, butter and sugar and microwave it for 30 seconds or until butter starts to melt. DO NOT BOIL!
3. In the bowl of your electric mixer, place flour and salt. With your mixer on low speed, pour in the milk/yeast mixture and then the butter/milk/sugar mixture. Keep mixing for a few minutes until you get a soft and smooth though. Knead the dough by hands on a working surface too for about 5 min
4. Coat a bowl with the canola oil, place the dough in the bowl and cover with plastic wrap and a towel. Let it rest for at least 2 hours.
5. Now, grab the dough and divide it into small balls, about 30g each
6. Place each ball on a baking tray, cover with plastic wrap and let rest for another good solid hour.
7. Coat the dough balls with some milk. Then bake 'em at 220u0b0C for about 15-20 minutes or until golden brown.
8. Remove from the oven and let cool.
9. And now give free space to your imagination and stuff it with whatever you like. I stuffed mine with ham and scamorza cheese.

yeast, milk, butter, ube, flour, salt, canola oil

Taken from tastykitchen.com/recipes/breads/milk-panini/ (may not work)