Simple butter roll (hand-kneaded version)

Simple butter roll (hand-kneaded version)

Overview

Butter rolls are simple and easy to make~ This time I took the challenge of kneading the dough by hand, haha~ The first time it seemed that the dough was not kneaded smoothly, but when kneaded by hand, the texture is more delicate and has a better texture. When you have time, you might as well try it yourself~

Tags

Ingredients

Steps

  1. Prepare materials

    Simple butter roll (hand-kneaded version) step 1

  2. Mix flour, fine sugar, salt and milk powder, and dissolve dry yeast in warm water

    Simple butter roll (hand-kneaded version) step 2

  3. Pour out the flour, fine sugar, salt and milk powder, start kneading the dough, make a small hole in the middle, pour the warm water containing dry yeast into the small hole several times, and gently knead the dry yeast water into the flour (PS: If the flour feels thinner, you can add a little more flour) After pouring the dry yeast water, make a hole again and pour the egg yolk in, and knead until the flour is absorbed

    Simple butter roll (hand-kneaded version) step 3

  4. After kneading out the gluten, add butter and continue kneading until the butter melts into the dough. When finished, it will look like the picture below

    Simple butter roll (hand-kneaded version) step 4

  5. Knead the dough, put it into a bowl, and seal it with plastic wrap

    Simple butter roll (hand-kneaded version) step 5

  6. Let it rise at room temperature for about an hour, until the dough has doubled in size.

    Simple butter roll (hand-kneaded version) step 6

  7. After fermentation, press out the air bubbles with your hands, then divide the deflated dough into 6 portions (depending on the situation) and let it rise at room temperature for 10-15 minutes

    Simple butter roll (hand-kneaded version) step 7

  8. Use a rolling pin to roll the risen dough into an oval shape, as shown below

    Simple butter roll (hand-kneaded version) step 8

  9. Roll it up from top to bottom, and then use your hands to shape it into a shape that is thin at one end and thick at the other

    Simple butter roll (hand-kneaded version) step 9

  10. Then use a rolling pin to roll it out from thin to thick, as shown below

    Simple butter roll (hand-kneaded version) step 10

  11. Then roll it from the thick end to the thin end. During the rolling process, pull off the thin end. The small pointed end needs to be pressed underneath

    Simple butter roll (hand-kneaded version) step 11

  12. Put them into the baking pan one by one, spacing about 5cm apart

    Simple butter roll (hand-kneaded version) step 12

  13. The dough can be put into the oven for secondary fermentation. The secret is to put a cup of hot water on the lower level and close the oven door. It will take about 30-40 minutes to complete the secondary fermentation~

    Simple butter roll (hand-kneaded version) step 13

  14. When the dough has doubled in size, brush the surface with egg wash

    Simple butter roll (hand-kneaded version) step 14

  15. Preheat the oven to 170 degrees for 5 minutes, then put it in the oven at 170 degrees and bake for about 10-15 minutes, until the surface is golden brown and it is ready to be baked!

    Simple butter roll (hand-kneaded version) step 15

  16. Doesn’t it look quite delicate~

    Simple butter roll (hand-kneaded version) step 16