Fluffy Butter Rolls
I tried very hard because I really wanted to make butter rolls well.
When you are using salted butter, omit the salt. Recipe by Ayuayuzu
Fluffy Butter Rolls
I tried very hard because I really wanted to make butter rolls well.
When you are using salted butter, omit the salt. Recipe by Ayuayuzu
Cooking Instructions
- 1
Put all the ingredients for the dough in a bowl, and knead until the mixture becomes smooth.
- 2
Cover the bowl with plastic wrap (or a shower cap). Pour warm water (about 30℃) into a separate bowl or a pot.
- 3
Place the bowl with the dough in the bowl or the pot with warm water. When the warm water cools, change it to warm water. Repeat for 60 minutes for the 1st proofing.
- 4
Gently press the air out, divide the dough into 8 portions, and form balls. Cover with a tightly wrung out kitchen towel, and let sit for 8 minutes.
- 5
Place the dough bottom side up. Gently press down to flatten.
- 6
Roll up from one end, and make a baton.
- 7
Put one hand on the right side of the dough, and roll it to make a teardrop shape.
- 8
Place the narrow side close to you.
- 9
Hold the dough with one hand. With a rolling pin, roll from your side towards the far side. Roll out the dough until it becomes about 20 cm.
- 10
Roll it up towards you while lightly stretching out the wider side of the dough to the sides. Place the end part down. Reshape the dough. Gently press down.
- 11
Arrange on a baking sheet lined with parchment paper.
- 12
Preheat the oven to 32℃ - 38℃. Put them in the oven for 28 minutes for the 2nd proofing. They will increase about 1.5 times in size.
- 13
Brush with beaten egg for glazing. Preheat the oven to 180℃. Bake for 13 minutes.
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