White Bread Rolls of Happiness Using Fresh Cream

Name: White Bread Rolls of Happiness Using Fresh Cream
Yield: 7 servings
Cuisine: American
Ingredients: 180 grams ☆Bread (strong) flour; 20 grams ☆Cake flour; 10 grams ☆Panettone bread yeast starter powder; 3 grams ☆Salt; 30 grams Starch based sweet syrup (sugar syrup); 60 to 65 grams Water (a bit warmer than body temperature); 40 grams Heavy Cream; 30 grams Milk; 10 grams Shortening

cookpad.japan @cookpad_jp

The panettone yeast starter and the fresh cream make this dough very finely textured! This is a soft, white bread. When I put a freshly baked roll in my mouth, the fluffy light, soft texture made me sigh with happiness. I recommend this for people who like soft, moist bread.

Keep on kneading the dough diligently until the gluten is well developed. When baking the bread, every oven is different so watch it and adjust. I made this with regular flour sold at a supermarket. The bread is at its best freshly baked, fluffy and tender, but it remains soft after some time too, and retains its moisture and tenderness. Recipe by Lesser Panda

cookpad.japan @cookpad_jp

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Ingredients

7 servings

180 grams☆Bread (strong) flour
20 grams☆Cake flour
10 grams☆Panettone bread yeast starter powder
3 grams☆Salt
30 gramsStarch based sweet syrup (sugar syrup)
60to 65 grams Water (a bit warmer than body temperature)
40 gramsHeavy Cream
30 gramsMilk
10 gramsShortening

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Steps

1

Combine the ☆ floury ingredients together and mix well. Warm the water up so it's a bit warmer than body temperature, and add the syrup to dissolve. Add the cream and milk and mix well.
2

Note: Adjust the amount of water from between 60 to 65 g, depending on the flour used, the humidity, etc.
3

Add the liquid mixture from step 1 to the ☆ flour ingredients. Mix until it's no longer floury, then start kneading. You can do this in a bread machine, a mixer, or by hand.
4

When the dough has been kneaded enough to form a gluten film (the dough can be stretched out to a thin film), divide it into 8 to 10 pieces with a pastry scraper or similar. Return the dough pieces to the mixer, add the shortening and knead it in.
5

When the dough has formed a good stretchy gluten film, the kneading is done. Round it off so that the surface is smooth and taut, put into a bowl, cover with plastic wrap and leave to rise (1st rising).
6

It should be OK to let it rise in the bread machine too. I used my oven's bread-rising setting at 30 to 40°C, and let it rise for 60 to 80 minutes. It will increase to 2.5 its original volume.
7

Divide the risen dough into 7 portions. Round out each portion with a taut, smooth surface. Cover with a tightly wrung out moistened kitchen towel or plastic wrap, and leave to rest for 15 minutes.
8

After the dough has rested, deflate it completely, and round it off again with a smooth, taut surface. Pinch the seams securely closed. Put the dough on a baking sheet lined with kitchen parchment paper.
9

Dust with bread flour (not listed in ingredients) using a tea strainer. Press down in the middle of each dough ball with floured chopsticks to make a dent. Press down firmly until the dough is almost cut in half.
10

Let the dough rise again using the oven's bread-rising setting, 40 minutes or so at 30 to 40°C, until they have doubled in bulk. Start preheating the oven to 180°C.
11

I keep the rolls covered with a tightly wrung out moistened kitchen towel even while they are waiting for the oven to heat up.
12

When the oven has finished preheating, lower the temperature to 160°C and bake the rolls for 10 minutes, then lower to 150°C and bake for another 5 minutes, for a total of 15 minutes. Watch it as it bakes, and if it looks like the tops are changing color, cover immediately with foil.
13

The baking time and temperature may differ depending on your own oven, so please watch it as it bakes, and adjust. This produces the best, feather-light white bread! It is sooo good when freshly baked!