Butter rolls are a classic soft bread, fragrant, with a particularly soft taste, and accompanied by a milky aroma, particularly sticky.

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
110 grams of warm water
One teaspoon of dry yeast (5 ml)
25 grams of fine sugar
One egg yolk.
10 grams of milk powder
30 grams of butter
3 grams of salt

How TO MADE Butter rolls

Steps 1 to 4

1. Dried yeast dissolved in warm water

2. Butter softening

3. After kneading the dough, add the butter and continue kneading.

4. Until the dough is kneaded to the stage of expansion where the film can be pulled out

Steps 5 to 8

5. The dough is kneaded, placed in a container, covered with a protective film or wet cloth, and fermented.

6. Until the dough is two to two and a half times bigger.

7. Fermented dough, hand-drained from the dough

8. Divide the exhausted dough into eight parts and ferment again for fifteen minutes.

Steps 9 to 12

9. Take a good dough and knead it into an oval with a doughnut stick.

10. Roll from top to bottom

11. Roll the dough by hand and grind it into a thick, thin shape.

12. Rub the dough well, holding the thin side with your left hand, and using your right hand to knead the dough from the thin end to the thick end

Steps 13 to 16

13. As shown in the picture, the left hand rolls the dough from the thick end while the right hand continuously pulls the tip of the dough.

14. Finally, it is rolled as shown in the picture, with the small tip of the dough hidden at the bottom.

15. Place the rolled dough in the oven, leaving enough space between each dough

16. The dough is fermented for half an hour at 35 degrees and 85% humidity.

Steps 17 to 20

17. When the dough is twice its original size, apply a layer of egg yolk to the fermented dough, put it in a preheated oven at 180 degrees, bake for 12 minutes until the surface is golden yellow OK

18. Finished product

19. Finished product

20. Finished product

Steps 21 to 24

21. Taken at night

Handy cooking tips

　　Surface brush; whole egg yolk oven middle layer, up and down heat, 180 degrees, bake 12 minutes structured dough fermentation, put the grill into the oven middle layer, or upper layer, put a plate of hot water on the bottom of the oven, close the oven door, ferment for half an hour OK