Basic Bread Dough For Butter Rolls

Name: Basic Bread Dough For Butter Rolls
Yield: 16 servings
Cuisine: American
Ingredients: 560 grams Bread (strong) flour; 56 grams Sugar; 10 grams Salt; 56 grams Butter; 84 grams Egg; 280 grams Milk; 8 grams Dry yeast; 1 Beaten egg to glaze the rolls

cookpad.japan @cookpad_jp

Butter roll dough is the basic type used for snack breads.
I have tried various ratios, and I am still experimenting...But this recipe is by far the best, so here it is.

You can use margarine instead of butter! I used unsalted butter, so if using salted butter, reduce the amount of salt to about half.

The standard-sized egg weighs approximately as follows;
Medium-small size: 52 g
Extra large sizes: 76 g
(This is what I heard.)

Use any leftover egg to glaze the rolls.
When filling the rolls with sweet fillings, you can lessen the sweetness of your dough by reducing the amount of sugar to 10～18 g（or 5～9 g for 8 rolls). Recipe by Funwarishokora

Butter roll dough is the basic type used for snack breads.
I have tried various ratios, and I am still experimenting...But this recipe is by far the best, so here it is.

You can use margarine instead of butter! I used unsalted butter, so if using salted butter, reduce the amount of salt to about half.

The standard-sized egg weighs approximately as follows;
Medium-small size: 52 g
Extra large sizes: 76 g
(This is what I heard.)

cookpad.japan @cookpad_jp

Butter roll dough is the basic type used for snack breads.
I have tried various ratios, and I am still experimenting...But this recipe is by far the best, so here it is.

You can use margarine instead of butter! I used unsalted butter, so if using salted butter, reduce the amount of salt to about half.

The standard-sized egg weighs approximately as follows;
Medium-small size: 52 g
Extra large sizes: 76 g
(This is what I heard.)

Butter roll dough is the basic type used for snack breads.
I have tried various ratios, and I am still experimenting...But this recipe is by far the best, so here it is.

You can use margarine instead of butter! I used unsalted butter, so if using salted butter, reduce the amount of salt to about half.

The standard-sized egg weighs approximately as follows;
Medium-small size: 52 g
Extra large sizes: 76 g
(This is what I heard.)

Saved

Ingredients

16 servings

560 gramsBread (strong) flour
56 gramsSugar
10 gramsSalt
56 gramsButter
84 gramsEgg
280 gramsMilk
8 gramsDry yeast
1Beaten egg to glaze the rolls

Saved

Steps

1

Toss all the ingredients except for the butter into the bread machine.
2

After 15 minutes of mixing, add the butter and allow to rise.
3

After the 1st rising, remove the dough from the machine and divide into 70 g portions. Form into rounds and let rest for 20 minutes. Using the amounts listed above, the butter rolls will turn out to be slightly large. If you like smaller sizes, divide the dough into about 40 g portions.
4

Form the rounds into a carrot shape. Then roll them out with a rolling pin.
5

Roll loosely from the broader side, and place on a baking tray with the seal side down. If the narrow side (far end) is flattened out, the sealed side will be smoother.
6

Prevent the dough from drying out and allow it to rise for 30-40 minutes. If the room temperature is too low, adjust to 35℃. (2nd rising)
7

Glaze the rolls with beaten egg, and bake at 200℃ for 10-15 minutes in the oven.
8

Additional notes on shaping. Take the dough from step 4 and with your hands, stretch until narrow and about 24 cm long (refer to photo, dough on the left). With a rolling pin, flatten it out (refer to photo, the 2nd dough from the left). Roll them up from the near-side.
9

Roll them up loosely. If you roll them up too tightly, the dough will not rise well. The near-side is broader and the far end is narrower.
10

Gently press down and place with the seam side down.
11

If needed, spray to prevent the dough from drying out and allow to rise (2nd rising). Glaze with beaten egg and bake at 200℃ for 10-15 minutes.