【Butter buns】

Put all the dough ingredients except butter into the mixing barrel, start the dough mixing program for 15 minutes (usually start it once for 15 minutes and then add butter, but I enabled this step twice, which is 30 minutes. Some bread machines have a 20-minute dough mixing program, and you can also use it only once). After the end, add small pieces of softened butter and continue to start the dough mixing program for 15 minutes

After kneading, you can check whether the dough can be pulled out of a thin film (usually I don't check whether it reaches this level, but it is very soft when made, because I don't have high requirements for the dough). Then put the dough in a large container, cover it with plastic wrap and ferment

After the dough has fermented to 2.5 times in size, poke a small hole in the middle of the dough with your hands. If it does not shrink back, it means the fermentation is complete

Take out the dough and press it to deflate, divide it into 10 equal parts, roll it into a round ball, cover it with plastic wrap and let it rest at room temperature for 15 minutes (the relaxation time should be enough so that it will not shrink when you roll it out)

Roll the relaxed dough into a long tongue shape, turn it over and roll it up from the outside in, and pinch it tightly

Roll up all the dough and place it in the baking pan (I use Sanneng's 28*28 baking pan, which is a little bit big. You can use smaller ones to bake the buns more neatly)

The prepared dough is fermented for final fermentation, about 45-50 minutes (depending on the temperature) until it doubles in size

Brush a layer of egg wash on the surface (the egg wash must be evenly brushed to make the finished product beautiful after baking), sprinkle with almond flakes, preheat the oven to 160 degrees, bake the middle layer with up and down heat for 15 minutes

Overview

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Ingredients

Steps