Milk Butter Rolls

Name: Milk Butter Rolls
Yield: 8 servings
Cuisine: American
Ingredients: 190 grams ☆Bread (strong) flour; 20 grams ☆Cake flour; 20 grams ☆Skim milk powder; 20 grams ☆Sugar; 2 1/2 grams ☆Salt; 2 1/2 grams ☆Dry yeast; 25 grams Unsalted butter; 10 grams Shortening or vegetable oil; 150 grams Milk; 1 egg + 1 1/2 tablespoons water Egg wash

cookpad.japan @cookpad_jp

I thought that, "Sugar topped milk bread" should work well as butter rolls too, so I adjusted the amount of fat in the dough to create this recipe. My hubby declared this "Delish!" so I decided to upload the recipe!

The kneading and rising times are guidelines. Please check the state of the dough. The baking time also varies depending on your oven, so please keep checking and adjust if needed. The amount of milk needed depends on the type of flour you use and how humid it is that day, so please adjust it between 145 and 150 g! Recipe by Lesser Panda

cookpad.japan @cookpad_jp

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Ingredients

8 servings

190 grams☆Bread (strong) flour
20 grams☆Cake flour
20 grams☆Skim milk powder
20 grams☆Sugar
2 1/2 grams☆Salt
2 1/2 grams☆Dry yeast
25 gramsUnsalted butter
10 gramsShortening or vegetable oil
150 gramsMilk
1egg + 1 1/2 tablespoons water Egg wash

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Steps

1

Place the powdered ☆ ingredients in a bowl, placing the dry yeast and salt well apart so they don't touch directly, and mix well. Add the milk and keep mixing until it's no longer powdery.
2

Start kneading. You can do this by hand, in a mixer, or in a bread machine. Knead the dough properly until it forms a gluten film. When you stretch the dough out slowly it should form a thin, translucent film. I used a mixer for 10 to 15 minutes.
3

When a gluten film is formed, divide the dough into about 10 pieces using a pastry scraper. Add the shortening and butter and knead them in.
4

Keep kneading well until a strong gluten film forms. I knead it for about 7 to 10 minutes. The timing is a guideline only - check your dough to see when to stop.
5

Round the dough off into a ball with a smooth, taut surface. Place the dough in a bowl, cover the bowl with plastic wrap and leave to rise at 30°C for 50 to 60 minutes (1st rising).
6

When the dough has increased to more than twice its volume, it's good. I checked it by poking the dough with a finger (if the dough doesn't fill the hole back in, it's good).
7

Fold the dough into thirds, and press to deflate. Divide the dough into 8 pieces, round off each piece into a ball with a smooth, taut surface, cover with plastic wrap and leave to rest at room temperature for 15 minutes.
8

After the dough has rested, press down on each piece to deflate. Roll each piece out into an oval shape. Fold the top and bottom sides down towards the center, and press down.
9

Fold the dough over in half, and press the seam securely closed. Be careful not to include any air bubbles. Using both hands, stretch the dough out so it's almost 30 cm long.
10

Roll the dough out to form a long teardrop shape, that's about 25 cm long. Start rolling it up from the wider end. Seal the end of the roll securely and place the roll so the seam is on the bottom.
11

Cover with plastic wrap and leave for the 2nd rising, until the rolls have increased by 2 to 2 1/2 times their original size. It took me 30 to 40 minutes at 30°C (in the summer). Preheat the oven to 180°C.
12

Make the egg wash and brush it on the rolls. If it's not too much work, it's best to strain the egg wash to remove any impurities, so that you have a smooth, flawless finish on your rolls.
13

When the oven has finished heating, lower the temperature to 170°C and bake the rolls for 15 minutes (check to see how they are going and adjust the time). Done!
14

Soft and fluffy and tender.