Butter Rolls Made with Homemade Yeast
Serve for breakfast.
Knead thoroughly until the butter is completely incorporated into the dough! Recipe by Chococo@Tokyo
Butter Rolls Made with Homemade Yeast
Serve for breakfast.
Knead thoroughly until the butter is completely incorporated into the dough! Recipe by Chococo@Tokyo
Cooking Instructions
- 1
Put the dry ingredients and the bread starter into a large bowl.
- 2
Add about 100 ml of milk to Step 1 and use a scraper to mix in a cutting motion.
- 3
Gradually add the rest of the milk before the flour is completely incorporated. When the dough lumps together, stop adding the milk.
- 4
Remove the dough from the bowl and place on the work surface. Knead it for 5-7 minutes while stretching it out on the surface, until the dough no longer sticks and it begins to gather together.
- 5
Place the butter onto the kneaded dough from Step 4, wrap it up, and knead some more.
- 6
Knead in the same way as Step 4 for about 7 minutes, until the butter is incorporated.
- 7
Place into a bowl and cover with plastic wrap. Let rise. (In the winter, it will take about 10 hours. In the summer it will take about 6 hours)
- 8
When you stick a finger into the dough, if the imprint stays, it has finished rising!
- 9
Use a scraper to cut the dough into 8 sections.
- 10
Form the sectioned dough from Step 9 into long and narrow elliptical shapes. Cover with a damp cloth and let rest for 20 minutes.
- 11
While rolling the dough with your hands, spread it out to about 20 cm. Then use a rolling pin to roll it out to 30 cm and then roll it up.
- 12
Place the rolled up dough from Step 11 onto a baking tray lined with parchment paper. Place some cups filled with boiling water onto the tray and cover with a large plastic bag. Let rise a second time (about 60 minutes.)
- 13
When Step 12 has doubled in size, bake in a 200°C oven for 10 minutes.
- 14
They're done.
- 15
You can eat them as is or make sandwiches!
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