Super Soft Butter Rolls in a Bread Maker

Name: Super Soft Butter Rolls in a Bread Maker
Cuisine: American
Ingredients: 250 grams Extra strong flour (I used Golden Yacht); 4 grams Dry yeast (I used Saf Semi-dry Yeast); 3 grams Salt (I used natural salt); 25 grams Sugar; 30 grams Egg (Use any leftover for a glaze); 110 grams Milk; 25 grams Unsalted butter

cookpad.japan @cookpad_jp

I adjusted the recipe from a bakery where I used to work, and made even softer butter rolls. They're one of my favorite breads.

Roll up the rolls rather loosely when shaping them, and they'll rise better and have a better texture. For 2 baking pans' worth. Recipe by Yamakazu

I adjusted the recipe from a bakery where I used to work, and made even softer butter rolls. They're one of my favorite breads.

Roll up the rolls rather loosely when shaping them, and they'll rise better and have a better texture. For 2 baking pans' worth. Recipe by Yamakazu

cookpad.japan @cookpad_jp

I adjusted the recipe from a bakery where I used to work, and made even softer butter rolls. They're one of my favorite breads.

Roll up the rolls rather loosely when shaping them, and they'll rise better and have a better texture. For 2 baking pans' worth. Recipe by Yamakazu

I adjusted the recipe from a bakery where I used to work, and made even softer butter rolls. They're one of my favorite breads.

Roll up the rolls rather loosely when shaping them, and they'll rise better and have a better texture. For 2 baking pans' worth. Recipe by Yamakazu

Saved

Ingredients

250 gramsExtra strong flour (I used Golden Yacht)
4 gramsDry yeast (I used Saf Semi-dry Yeast)
3 gramsSalt (I used natural salt)
25 gramsSugar
30 gramsEgg (Use any leftover for a glaze)
110 gramsMilk
25 gramsUnsalted butter

Saved

Steps

1

Put all of the ingredients in a bread machine and set to dough mode. The first rising should take about 60 minutes.
2

Once the dough has doubled in size, take it then divide and shape into 50 g balls. Cover with a damp cloth and let rest for 10 minutes.
3

Dust the dough with strong flour and using a rolling pin, roll out the dough as shown in the photo.
4

Loosely roll up the dough, starting with the wide end.
5

Place the rolls seam-side down on the oven pans, and let rise again. (40 minutes at 35% humidity, if you don't have a bread-rising setting on your oven).
6

Cover with a damp cloth and let rise until doubled in size, at about 25°C for 40-60 minutes.
7

Preheat the oven to 180°C. Brush any leftover beaten egg yolk on the rolls.
8

Bake at 180°C for 20-25 minutes, or until they are brown. Remove from oven, thump the pan on a hard surface, remove the rolls and cool on a rack.
9

Let rest until they've cooled down a bit and enjoy.
10

Put any leftover rolls in a plastic bag, and they'll stay soft even the next day.