Bread Rolls

Name: Bread Rolls
Yield: 5 servings
Cuisine: American
Ingredients: 150 grams Bread flour; 15 grams Sugar; 1 grams Salt; 25 grams Butter; 1/2 Egg; 90 ml Milk; 3 grams Dry yeast; 1 dash ※Beaten egg for the finish (or milk)

cookpad.japan @cookpad_jp

Bread rolls were the first kind of bread I ever made. I made these rolls with my favourite dough.

When the dough is not stretching well, cover with a tightly wrung out kitchen towel and let it sit for a little while.
I used about 1/2 an egg for the dough and the remaining for the glaze. Recipe by Maria358

Bread rolls were the first kind of bread I ever made. I made these rolls with my favourite dough.

cookpad.japan @cookpad_jp

Bread rolls were the first kind of bread I ever made. I made these rolls with my favourite dough.

Saved

Ingredients

5 servings

150 gramsBread flour
15 gramsSugar
1 gramsSalt
25 gramsButter
1/2Egg
90 mlMilk
3 gramsDry yeast
1 dash※Beaten egg for the finish (or milk)

Saved

Steps

1

Put all the ingredients in a bread maker. Let it do its job until the first proofing is done.
2

Remove the dough, punch the air our, and roll into a ball. Form into a baton, and cut into 5 pieces with a bench scraper.
3

Roll the five pieces into balls, and let them sit for 8 minutes under a tightly wrung out kitchen towel.
4

Form cone shapes by rolling with your hands.
5

Roll out the dough into tear-drop shapes with a rolling pin. It's easier to do this if you hold one end of the dough while rolling.
6

Roll it up from the wider side. When it goes around twice, pull the narrower end, and wrap it around.
7

Place them sealed sides down on a baking sheet lined with parchment paper. Let them proof for the second time for about 30 minutes at 38℃.
8

When they are nice and fluffy, brush with a small amount of water and beaten egg mixture, then bake in the oven for about 12 minutes at 180℃.
9

When baked, let cool on a rack.