Chewy! Rice Flour Rolls (Dinner Rolls)

Name: Chewy! Rice Flour Rolls (Dinner Rolls)
Yield: 12 servings
Cuisine: American
Ingredients: 1 "Moist and Chewy! Rice Flour Bread Dough"; 1 dash Milk (to finish)

cookpad.japan @cookpad_jp

I used rice flour bread dough to make these dinner rolls that we always eat in my house.

When tying the knot, try to do it gently. Recipe by DUFFYchan

I used rice flour bread dough to make these dinner rolls that we always eat in my house.

When tying the knot, try to do it gently. Recipe by DUFFYchan

cookpad.japan @cookpad_jp

I used rice flour bread dough to make these dinner rolls that we always eat in my house.

When tying the knot, try to do it gently. Recipe by DUFFYchan

I used rice flour bread dough to make these dinner rolls that we always eat in my house.

When tying the knot, try to do it gently. Recipe by DUFFYchan

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Ingredients

12 servings

1"Moist and Chewy! Rice Flour Bread Dough"
1 dashMilk (to finish)

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Steps

1

Make the dough and proof the dough. (It should double in size.) https://cookpad.wasmer.app/uk/recipes/149347-moist-and-chewy-rice-flour-bread-dough
2

Once it's done proofing, divide the dough, punch the air out, and let the dough rest for about 15 minutes.
3

Gently punch the dough again by hand and then roll them out until they are about 10 cm wide round shapes.
4

Roll them up like you're rolling up sushi. Once done rolling, tightly seal the seams together.
5

Form the dough into a "W" shape with your hands and then roll it out with a rolling pin (it should be about 30 cm long).
6

Rather than tying the knot in the center, tie it toward the right.
7

With the left side now, wrap it up the side and connect it with the tip from the right side in the center (this is what the bottom looks like).
8

This is what the surface looks like.
9

Proof the dough once again for about 30 minutes. Once the dough is about 1.5 times larger, it's done (use your oven's proofing setting at 40℃. If it's summer, just let them sit out at room temp).
10

Coat with the milk. Now bake in a preheated oven at 180℃ for 13-15 minutes.
11

They are fluffy and chewy. The next day, heat them up in the microwave (cover with plastic wrap and microwave for 20 seconds at 500 W).
12

[White roll version] Bake for 12-13 minutes at 160℃. Dust with rice flour using a tea strainer.
13

[Dark roll version] Add in 5 g of red yeast rice powder to change the color (this is the powder I use when I want to make a Japanese-style sweet).