Our Family's Standard Butter Rolls.

Name: Our Family's Standard Butter Rolls.
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 50 grams Cake flour; 20 grams Sugar; 3 grams Salt; 3 grams Dry yeast; 30 grams Beaten egg; 130 grams Milk; 25 grams Butter; 1 left over from above Beaten egg for the egg wash

cookpad.japan @cookpad_jp

I made my family's favorite butter rolls.

The amount of water needed for the dough changes depending on the season. Hold back a little, and adjust so that the dough is easy to knead. You can omit the egg wash to glaze the tops if you like, Recipe by Ayachipan

I made my family's favorite butter rolls.

cookpad.japan @cookpad_jp

I made my family's favorite butter rolls.

Saved

Ingredients

8 servings

200 gramsBread (strong) flour
50 gramsCake flour
20 gramsSugar
3 gramsSalt
3 gramsDry yeast
30 gramsBeaten egg
130 gramsMilk
25 gramsButter
1left over from above Beaten egg for the egg wash

Saved

Steps

1

Measure out all the ingredients. Put the bread flour and cake flour into a bowl; put the sugar and yeast in the front part of the bowl, and the salt in the back part. Combine the milk and 30 g of egg.
2

Warm the milk and egg mixture a little bit in the microwave. Pour it in the bowl, aiming at the yeast. Mix the yeast part only for a bit.
3

After about a minute, start mixing up the whole bowl. When it's no longer floury, take the dough out onto a work surface and knead. Press from front to back.
4

After kneading the dough for about 10 minutes, add the butter and keep kneading. It will come apart to start, but come back together eventually.
5

When the dough has been kneaded, form a ball of dough with a smooth, taut surface. Seal the seam at the bottom tightly, and put the dough into a bowl. Cover with plastic wrap and a moistened paper towel.
6

Use the oven's bread-rising function (35-40 °C), leave the dough to rise (1st rising) for 40 minutes. When it has doubled in volume, the 1st rising is done.
7

Deflate the dough, divide into 8 portions and round off each portion, sealing the seams tightly.
8

Cover with plastic wrap or a bowl, and leave to rest for 15 minutes at room temperature.
9

When the dough has rested, deflate each piece of dough and roll out into an elongated teardrop shape with a rolling pin.
10

Roll up the dough as loosely as possible from the near end. Place with the end on the bottom.
11

Line up the rolls on a kitchen parchment paper lined baking sheet. Cover with plastic wrap and a moistened paper towel, and leave to rise using the oven'ts bread-rising setting (40°C) for 30 minutes.
12

After the 2nd rising, preheat the oven to 180°C. In the meantime, brush the tops of the rolls with beaten egg.
13

Bake in a 180°C oven for about 17 minutes. Please adjust the baking time and temperature depending on your oven.