Butter roll bread

Butter roll bread

Overview

How to cook Butter roll bread at home

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Ingredients

Steps

  1. Put the salt, sugar, high-gluten flour, milk, and yeast into the mixing barrel of the chef machine in order, and start the low-speed kneading function.

    Butter roll bread step 1

  2. When the dough is kneaded until it becomes stringy and the easily broken membrane can be pulled out, you can add softened butter and continue kneading the dough. To fully knead the butter into the dough, first knead at low speed and then turn to a higher speed. The entire kneading process will take about 25-35 minutes. The time is for reference only. Finally, pull out the glove film to check whether the kneading is successful.

    Butter roll bread step 2

  3. As shown in the picture, the dough can be pulled out of the glove film, and the kneading is finished.

    Butter roll bread step 3

  4. Roll the dough into a round, cover it with plastic wrap and place it in a warm and humid place for the first fermentation.

    Butter roll bread step 4

  5. The first fermentation takes about an hour. It is enough for the dough to ferment until it is 2 to 2.5 times its original size. If it ferments for too long, it will become sour, so this step is very important.

    Butter roll bread step 5

  6. Take out the dough and divide it into eight equal portions. Use your palms to shape each portion into a drop shape, as shown in the picture.

    Butter roll bread step 6

  7. Arrange the kneaded dough neatly, cover it with plastic wrap and let it rise for 15 minutes.

    Butter roll bread step 7

  8. After 15 minutes, roll the dough into a long drop shape, gently press the smaller end of the dough with your palms, rub the dough back and forth on the panel and gently stretch the dough, and finally shape it as shown in the picture.

    Butter roll bread step 8

  9. Knead the dough one by one, arrange it neatly, and continue to proof for 5-10 minutes. This step is for easy shaping later.

    Butter roll bread step 9

  10. Take out one piece of dough after proofing and place the thin end of the dough outward. Use a rolling pin to roll the dough from the center outwards, and roll the dough into a thin sheet, thin at one end and wide at the other.

    Butter roll bread step 10

  11. Starting from the wide end, roll the dough into the shape in the picture. Shape other dough in the same way.

    Butter roll bread step 11

  12. Place a piece of baking paper on the baking sheet, arrange the neatly shaped dough on the baking sheet, and put it in the oven for final fermentation. Leave space between the dough to prevent it from sticking together after fermentation and affecting the appearance of the finished product.

    Butter roll bread step 12

  13. The dough is ready when it has doubled in size. The process takes about 45-60 minutes. Take out the baking sheet and let the dough rest at room temperature for a while. At this time, the oven can be adjusted to 180 degrees and preheated for 20 minutes. After preheating, put the dough into the oven, turn the heat up and down, and bake at 180 degrees for 15-18 minutes, until the surface of the bread is golden. This time I stopped baking when I saw the bread was browning. It took about 16 minutes. If I baked it for 18 minutes, the bread would be darker in color.

    Butter roll bread step 13

  14. Take out the toasted bread and spread a layer of melted butter on it while it's still hot. At this point you can see that the butter is quickly absorbed by the bread under the influence of temperature. If you think it's not shiny enough, you can apply another layer of butter.

    Butter roll bread step 14