Milky Way Crispy Roll Chocolate Biscuit Bars, 5 x 25g

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These sweet cheese rolls are the perfect companion for a nice cup of hot chocolate (or coffee). The sense of comfort that surrounds you like a blanket as you sip from a hot mug, a soft, warm bread in your hand, that can be hard to beat. The axing of Caramac by Nestlé has been described as a ‘national scandal’ after it confirmed that it was discontinuing the caramel-flavoured bar - after almost 60 years of production.

In a small saucepan, combine flour and water. Stir until the mixture is lump-free. Stir over medium heat until the mixture is a paste and smooth, about 45 seconds to one minute. Transfer to a small bowl. Let cool. Make the Bread Dough Place strips of cheese into the edges of each rectangle. Roll each into a tight log. Pinch all the edges together to close the rolls. Place each roll onto baking sheets lined with parchment paper. Position them with about an inch of space in between. Cover the rolls loosely with a clean kitchen towel. Let them rise for about an hour or more until the size is doubled. We have a number of communities to join, so you can choose which one you want to be part of and we'll send you the latest news direct to your phone. You could even join them all! You don’t need to divide the egg wash ingredients in half; however, you will likely have some leftover. Many people might have noticed that this product hasn’t been sold in shops or online shops because it has been discontinued, which is very disappointing.

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These milk bread rolls are super soft and fluffy, thanks to the popular Asian technique of tangzhong. The technique involves pre-cooking some of the recipe’s flour and milk to make a roux beforehand. This roux pre-gelatinizes the flour’s starches and increases their ability to retain liquid—so when added to the dough, it leads to super soft and extra fluffy bread rolls! Why You Should Make The Recipe

This bread dough uses a starter called tangzhong. It is made with flour and water that you cook together to form a paste. It adds softness to your finished bread. But what does that mean for these milk bread rolls? Well, I usually like to serve a recipe like this as a side with Thanksgiving dinner. I make the dough the night before, and proof the dough in the refrigerator overnight. On Thanksgiving, I shape the rolls and let them rise again for their second proofing while I prepare the other menu items. Doing so saves me time and allows me to focus on the other recipes! That being said, the recipe can easily fit into any schedule. I get it—waiting overnight for bread isn’t for everybody. So if you want to make the rolls all in one day, I got you! I’ve also included instructions on how to make these milk bread rolls without an overnight proof in the recipe. Ingredients and Substitutions Make sure to pay attention to the ingredients and the temperatures they’re listed at in the recipe. Yeast is a living thing and you can easily kill it by mixing it in water that’s too hot. You want the temperature to be similar to that of a warm bath and no more. Active Dry Yeast. You can use the same amount of instant yeast instead of active dry yeast. However, you’ll need to activate it in a different way—instant yeast is typically activated at higher temperatures and mixed in with the recipe’s dry ingredients.

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Add the rest of the ingredients to the yeast mixture except the flour: the milk powder, the sugar, egg, salt, melted butter and tangzhong. Stir everything with a wooden spoon. The petition states: "this product has been around for quite some time and it’s disappointing that after all that time Mars Chocolate has discontinued it from their product range."