Back to Basics! Easy Round Bread Rolls

Name: Back to Basics! Easy Round Bread Rolls
Yield: 12 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 10 grams Sugar; 4 grams Salt; 4 grams Instant dry yeast; 50 grams Milk; 80 grams Water; 10 grams Unsalted butter

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cookpad.japan @cookpad_jp

Bread prices are rising, so I created this recipe to make delicious and inexpensive rolls.

Treat the dough gently so as not to damage it. Gently massage it rather than kneading it. Let the rolls cool down before eating. To enjoy the rolls more than two days after baking, let them cool down completely and freeze. Defrost at room temperature. If you try to defrost or warm them up in the microwave they will harden. Recipe by Choco makaron

Bread prices are rising, so I created this recipe to make delicious and inexpensive rolls.

Ingredients

12 servings

200 gramsBread (strong) flour
10 gramsSugar
4 gramsSalt
4 gramsInstant dry yeast
50 gramsMilk
80 gramsWater
10 gramsUnsalted butter

Cooking Instructions

1

Add the sugar, salt and dry yeast to the bread flour and mix to combine. Attention! Make sure the salt and dry yeast don't touch directly inside the bowl.
2

Warm up the milk for 30 seconds in the microwave, and mix with the water.
3

Add the liquids to the bowl from step 1, and mix.
4

When the dough comes together, take it out onto a work surface, and push and fold for about 5 minutes.
5

Hit the dough on the work surface and fold it up, taking care not to cut or damage it. Turn 90 degrees and repeat. I'm hitting the dough on the counter surface in this photo.
6

Here I'm folding it up.
7

Repeat step 5 several times, then gently roll the dough up.
8

Repeat steps 5 and 7 for 5 minutes. Form the dough into a ball, forming a smooth unbroken surface. Cover the dough with a bowl and leave for 3 to 5 minutes.
9

Spread the dough out in a bowl, and add the butter, which should be at room temperature. Massage the butter into the dough. Repeat steps 4, 5 and 7.
10

The kneading is done once the dough can be stretched out thinly and forms a smooth, shiny surface when rolled up.
11

Put the dough in a bowl, cover with plastic wrap and let it rise. If you can, float the bowl with the dough in 35°C water.
12

This is how it looks after the first raising (after about an hour at 30 °C).
13

Press the dough lightly to deflate it. Taking care not to damage its surface, remove the dough out onto your counter. Cut into 12 pieces with a dough cutter, trying to make each piece have as much smooth surface as possible.
14

Deflate the pieces, and roll each one up, tucking the cut edges underneath. Turn 90 degrees and repeat.
15

Flip the dough ball over and pinch the seams together.
16

Here is how the dough balls look before the 2nd raising period. Flip the balls over again and line up on a baking sheet with the seams down. Cover with a moistened kitchen towel, and let rise a second time for about 60 minutes, until the buns have puffed up lightly.
17

This is how they look after the 2nd raising. (after 1 hour at 28°C).
18

Bake in a preheated 200°C oven for 10 minutes. When they are golden brown, they're done!