Sweet Sugar Rolls

Name: Sweet Sugar Rolls
Yield: 6 servings
Cuisine: American
Ingredients: 170 grams Bread flour; 30 grams Cake flour; 30 grams Sugar; 3 grams Salt; 40 grams Egg; 70 grams Milk; 15 grams Margarine; 3 grams Dry yeast; 1 tbsp Powdered sugar

cookpad.japan @cookpad_jp

I created this recipe because I like bread with a gentle sweetness.

If you sprinkle powdered sugar when the egg mixture is still wet, it will melt, so do it when the egg mixture is a little bit dry. Recipe by kkomugi

I created this recipe because I like bread with a gentle sweetness.

If you sprinkle powdered sugar when the egg mixture is still wet, it will melt, so do it when the egg mixture is a little bit dry. Recipe by kkomugi

cookpad.japan @cookpad_jp

I created this recipe because I like bread with a gentle sweetness.

If you sprinkle powdered sugar when the egg mixture is still wet, it will melt, so do it when the egg mixture is a little bit dry. Recipe by kkomugi

I created this recipe because I like bread with a gentle sweetness.

If you sprinkle powdered sugar when the egg mixture is still wet, it will melt, so do it when the egg mixture is a little bit dry. Recipe by kkomugi

Saved

Ingredients

6 servings

170 gramsBread flour
30 gramsCake flour
30 gramsSugar
3 gramsSalt
40 gramsEgg
70 gramsMilk
15 gramsMargarine
3 gramsDry yeast
1 tbspPowdered sugar

Saved

Steps

1

Mix the egg and milk, and microwave for 40 seconds. You don't need to weigh the egg precisely, but the mixture of the egg and milk should be 110 g.
2

Put the rest of the ingredients into a bowl. Put the sugar, yeast, and margarine in the same place. Put salt on the other side.
3

Pour the Step 1 mixture over the yeast, and leave it for 2 ~ 3 minutes. When the yeast starts to bubble, it's ready.
4

Knead the dough for about 10 minutes until it becomes smooth. It it's sticky, dust with a small amount of flour.
5

Roll into a nice ball, cover with plastic wrap, and let it proof until it becomes twice the size. It will take between 30 and 60 minutes.
6

Divide into 6 portions, and form into balls while pressing the air out. Cover with plastic wrap, and let sit for 10 minutes. (1 roll is about 60 g.)
7

Form into batons while pressing the air out, then roll out with a rolling pin. They are hard to roll up if short, so roll them out at least 20 cm.
8

Flip them over. Hold the right side end, and roll the left side end towards you to twist the dough.
9

Tie them.
10

Arrange on a baking sheet. Spray water, and let them proof until they increase 2 ~ 3 times in size. Spray water occasionally.
11

Mix the remaining egg with water, and brush it on the surfaces. Leave them for 2 ~ 3 minutes. When the egg mixture is a little bit dry, sprinkle with plenty of powdered sugar in a tea strainer.
12

Bake in the oven for 12 ~ 15 minutes at 180℃.