Butter rolls are simple and easy to make -- this time I challenged myself to use hand-made dough, haha -- the first time it didn't seem to be very smooth, but the hand-made dough felt more delicate and had a taste.You might want to try it yourself when you're free.

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
110 grams of warm water
5 ml of dry yeast
One egg yolk
10 grams of milk powder
30 grams of butter
A moderate amount of egg juice
25 grams of fine sugar
3 grams of salt

How TO MADE Simple butter rolls

Steps 1 to 4

1. Preparation of materials

2. Mix high-powdered sugar, salt, and milk powder, and dissolve the dry yeast in warm water.

3. Pour out the high-powdered sugar, salt and milk powder, start kneading the dough, make a small hole in the middle, pour warm water containing dry yeast into the hole several times, gently knead the dry yeast water into the dough (PS: if you feel the flour is thin, you can add a little bit of high flour) After the dry yeast water is poured, make another hole and knead the egg yolk until the flour is absorbed

4. After kneading the dough, add the butter and continue to knead vigorously until the butter melts into the dough, which is done as follows:

Steps 5 to 8

5. Mix the dough well, put it in a bowl, and seal it with a film.

6. Fermented at room temperature for about an hour until the dough is about twice its original size.

7. After fermentation, the air bubbles are squeezed by hand, and then the exhausted dough is divided into six parts (depending on the situation) and baked at room temperature for 10 to 15 minutes.

8. The finished dough is formed into an oval shape with a doughnut stick, as shown below.

Steps 9 to 12

9. Roll it from top to bottom and rub it with your hand into a thin, thick shape.

10. It is then passed from thin to coarse, as shown in the figure below.

11. And then you go from the thick end to the thin end, and in the process of rolling, you pull down the thin end, and the small end needs to be pressed underneath.

12. Put them in the oven, about five centimeters apart.

Steps 13 to 16

13. The dough can be placed in the oven for secondary fermentation, the secret is to put a cup of hot water on the bottom and close the oven door.

14. It takes about 30 to 40 minutes to complete the second fermentation.

15. When the dough is about twice the size, rub the eggs on the surface.

16. Preheat the oven at 170 degrees for five minutes, then put it in the oven at 170 degrees and bake for about 10 to 15 minutes until the surface is golden yellow!

17. See if it's too delicate.

Handy cooking tips

　　The oven I use is TO5332! When you knead the dough and knead the dough, you can apply the high flour in your hands and in the kneading stick, the flour will not stick to your hands!