No Proofing Needed Fluffy Bread Rolls in an Hour

Name: No Proofing Needed Fluffy Bread Rolls in an Hour
Yield: 6 servings
Cuisine: American
Ingredients: 140 grams [280 grams] Bread (strong) flour; 75 ml [150 ml] Milk; 25 grams [50 grams] Butter; 1 [2 or about 100 grams] Beaten egg; 2 grams [4 grams] Dry yeast; 20 grams [40 grams] Sugar; 1 1/2 grams [3 grams] Salt

cookpad.japan @cookpad_jp

I came up with this original recipe by arranging a recipe that I had heard from another person. I experimented so that it's easy to make & changed the ingredients and steps to suit my husband's taste.

You can fill in the dough with your favorite filling to make both savory and sweet breads. Adjust the amount of sugar or salt according to the kind of filling. Recipe by AyakoOOOOO

cookpad.japan @cookpad_jp

You can fill in the dough with your favorite filling to make both savory and sweet breads. Adjust the amount of sugar or salt according to the kind of filling. Recipe by AyakoOOOOO

Saved

Ingredients

6 servings

140 grams[280 grams] Bread (strong) flour
75 ml[150 ml] Milk
25 grams[50 grams] Butter
1[2 or about 100 grams] Beaten egg
2 grams[4 grams] Dry yeast
20 grams[40 grams] Sugar
1 1/2 grams[3 grams] Salt

Saved

Steps

1

Into a microwave-safe bowl, pour in the milk, add butter and microwave for 30 seconds at 600W (high) without covering with a lid or plastic wrap.
2

Take out the bowl from Step 1, and with a whisk, mix the butter until it is well incorporated into the milk. Add the dry yeast and mix some more.
3

Add 1/3 of the amount of flour, sugar, and salt, and mix until the batter is smooth.
4

Add the remaining flour, and 1/3-1/2 the amount of beaten egg and mix with a chopstick (Save the remaining egg for later).
5

Continue mixing with a chopstick, so the dough comes together.
6

Once the dough from Step 5 has come together, cover with parchment paper, and microwave for 30 seconds at 150-200W (low). → Allow the dough to rise.
7

Let the dough rest for 10 minutes. → Bubbles will form during this time.
8

Use the parchment paper covering the dough to de-gas the dough with your hands.
9

Divide the dough into your preferred portions, form them into balls and place on a sheet of parchment paper.
10

Cover your dough from step 9 with a sheet of parchment paper and lay a damp, tightly wrung out kitchen towel on top. Let the dough rest for 10 minutes at room temperature.
11

Leave the sheet of parchment paper on top and gently de-gas the dough with your hands. Form into your preferred shapes (At this point, you can add your favorite toppings or fill the dough with your desired fillings).
12

Cover the dough with parchment paper, microwave for 30 seconds at 150- 200W (low). This will be the 2nd rising.
13

Keep the parchment paper covered and lay a damp cloth on top. Allow the dough to rise at room temperature for 10 minutes.
14

Pre-heat the oven to 190°C. If the dough has risen 1.5 times it's original size the 2nd proofing is completed. Glaze the dough with the beaten egg you have set aside.
15

Bake in the pre-heated oven for 10-15 minutes, and you're done (This is an old photo, so excuse me for the not-so-perfect shapes haha).
16

Simple bread rolls.
17

This dough is very simple so it goes well with any kind of topping. This picture shows an-pan (sweet bean buns) and wiener sausage bread.