Light and Fluffy Basic Bread Dough Bread Rolls

Name: Light and Fluffy Basic Bread Dough Bread Rolls
Yield: 1 serving
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 50 grams Cake flour; 25 grams Sugar; 3 grams Salt; 30 grams Unsalted butter; 3 grams Dry yeast; 180 grams Milk

cookpad.japan @cookpad_jp

This is our family's standard bread dough. I used to use less butter in it, but I wanted the dough to have a more silky texture, so I settled on this amount.

If dusting your work surface, use as little flour as possible!
Make sure the dough doesn't dry out when it is rising or resting!
When forming the dough, don't touch it more than is necessary!
Bake this dough at high temperature for a short time!
As long as you pay attention to these points, I guarantee that you can make delicious, light as air bread. ( Recipe by Keichannopatoka-

This is our family's standard bread dough. I used to use less butter in it, but I wanted the dough to have a more silky texture, so I settled on this amount.

cookpad.japan @cookpad_jp

This is our family's standard bread dough. I used to use less butter in it, but I wanted the dough to have a more silky texture, so I settled on this amount.

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Ingredients

1 serving

200 gramsBread (strong) flour
50 gramsCake flour
25 gramsSugar
3 gramsSalt
30 gramsUnsalted butter
3 gramsDry yeast
180 gramsMilk

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Steps

1

In the winter, heat up the milk to about body temperature before using. In the summer use cold milk. If you're working in an air conditioned room, warm up the milk as you would in the winter.
2

Leave it up to your bread machine up to the end of the 1st rising.
3

Divide into any size you like, and cover with a tightly wrung out moistened kitchen towel or plastic wrap. Leave to rest for 10 to 15 minutes.
4

Press down lightly on each dough ball to deflate, and form them into any shape you like. If it looks like shaping the dough is going to take some time, start working on it after letting the dough rest for 10 minutes.
5

Leave it to rise (2nd rising) at 35°C for 20 to 30 minutes. Preheat the oven to 230°C. Let the dough rise to double its original size, keeping in mind the time it takes to preheat the oven.
6

Brush with egg white or finish the tops in any way you like. Lower the oven temperature to 210°C and bake for 10 minutes.
7

To form a roll: Press down on the dough lightly to deflate, and roll out with a rolling pin into a rough teardrop shape. Roll the dough up from the long side, and pinch the seam tightly closed.
8

Roll the dough gently so that one end is thinner than the other to blend in the seam, until the dough is about 20 cm long.
9

With the seam side up. roll the dough out into a 30 cm long spatula shape.
10

Roll it up from the top, and pinch closed securely.
11

Place the rolls on a baking sheet with the seam sides down, and leave to rise again (2nd rising) for 20 to 30 minutes.
12

Brush thinly with beaten egg, lower the oven temperature from 230°C to 210°C, an bake for 10 minutes. With 2 minutes of baking time, turn the baking sheets to ensure the rolls bake evenly.