Lactose-Free Sweet Milk Bread Rolls

1.In a large mixing bowl, combine the warm lactose-free milk and sugar. Sprinkle the yeast over the surface and let it sit for 5 to 10 minutes until it becomes foamy.

2.Whisk the melted butter into the yeast mixture. Gradually add the self-rising flour and salt, stirring with a wooden spoon until a soft dough forms.

3.Turn the dough onto a lightly floured surface and knead for about 5 to 7 minutes until it is smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time.

4.Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free area for about 60 to 90 minutes, or until doubled in size.

5.Gently punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball and place them in a greased 23x33 cm baking pan.

6.Cover the pan and let the rolls rise again for 30 minutes. Meanwhile, preheat your oven to 190°C.

7.Bake the rolls for 15 to 20 minutes until the tops are golden brown. Remove from the oven and immediately brush with the remaining melted butter.

8.Allow the rolls to cool slightly in the pan before serving warm.