Soft texture and rich milky aroma---butter rolls

Overview

This butter roll bread is a very classic bread and can be seen in almost every bread book. Of course, every book, or every baker, has slightly different recipes when making it, but the characteristics of this bread, which is extremely simple and extremely soft, have never changed. It is soft and full of milky flavor.

Tags

• baking
• bread
• breakfast
• afternoon tea
• butter
• egg
• high gluten flour
• sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Weigh all the ingredients and pour them into the bread machine except for the butter.

   

2. 2 Select the "Kneading" work mode and knead the dough for 15 minutes.

   

3. 3 Add the butter and continue kneading until the dough expands.

   

4. 4 Check whether the dough has reached the expansion stage.

   

5. 5 Adjust to fermentation gear for basic fermentation.

   

6. 6 Let the dough rise until it doubles in size. Gently squeeze the dough with your hands to remove any air bubbles.

   

7. 7 Divide the dough evenly into 9 portions, roll into balls and rest for 10 minutes.

   

8. 8 After relaxing, shape it with your hands and roll it out into long strips.

   

9. 9 Roll up tightly from top to bottom, pinch the edges tightly; place on the baking sheet one by one. (You need to leave enough space between each dough)

   

10. 10 Allow for final fermentation for about 40 minutes.

    

11. 11 Preheat the oven to 180 degrees, put the upper and lower heat on the middle rack, and bake for 25-30 minutes.