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Soft butter bread rolls

Updated on August 27, 2013

I like baking! Everytime finding a new recipe and successfuly creating beautiful products from it I just want to share it with others so that more and more people who love food can enjoy more good food as I do. The recipe for this kind of bread rolls is based on a recipe i learn from a facebook friend but i adjust a bit by replacing the milk powder with fresh milk and changing the amount of some ingredients compared with the original one. I like the taste of this one better than the orginal. And here is the recipe:

Steps to make the roll
Steps to make the roll
Cover with cling film and leave the dough rise at a warm place
Cover with cling film and leave the dough rise at a warm place
Shaping the rolls
Shaping the rolls
Let the rolls rise for 1 hour and bake at 180 oC for 15 mins before reducing to 175 oC and continue to bake for 5 more minutes
Let the rolls rise for 1 hour and bake at 180 oC for 15 mins before reducing to 175 oC and continue to bake for 5 more minutes
Done!
Done!
Golden brown rolls
Golden brown rolls
You can put them in a basket like this :)
You can put them in a basket like this :)
Look good huh?
Look good huh?
How it looks on the inside! Very soft and smell  "invitingly"! :)
How it looks on the inside! Very soft and smell "invitingly"! :)

Recipe

Ingredients:
A. Leaven:
150gr bread flour
150ml warm water
1 gr instant yeast

B. Main dough:
230 gr bread flour
120 gr cake flour
50 gr caster sugar
5 gr salt
5gr instant yeast
1 egg beaten until dissolved
100 ml milk, warmed
50 gr butter cut into small cubes, kept in room temperature

Methods:
Making leaven: Mix all ingredients of part A in a bowl. Whisk them until even and smooth. Cover the bowl with cling film and let it prove in a warm place for about 1 hour. After that, leave it in the fridge for at least 12 hours. If you don't have time to make the dough right after that you can actually keep this leaven in the fridge for few days. Take the leaven out the fridge and let it rest at the room temperature for about 1 hour before making the dough.
Making the main dough: Mix all ingredients of part B, except the leaven, egg, milk and butter, together until even. Make a well shape from the mixture and gradually add the beaten egg. Mix well. Continue to add the leaven and knead the dough for 2 minute. Add the warm milk and knead until unsticky, soft but elastic. (About 10 min by mixer, 20 by hand).
When the dough is so smooth and tough that you can stretch it into thin surface without breaking it, gradually add the butter cubes. Knead each in, by hand, until the dough is smooth before adding another. Place the dough in a bowl and cover with cling film. Let it rise at a warm place for about 1 hour or double in size. To test if it needs to rise more, press the index finger down to the center of the dough, if the hole don't remain, the dough needs to rise more, otherwise it's ready to form the rolls.

Put the ready dough into a flat surface sprinkled with some flour. Press the dough to remove the air. Divide the dough into 12 even pieces. Let them rest for 10 minutes. Shape each into a isosceles triangle and roll it like making croissants. Put the rolls in a baking trays and cover with cling film. Let them rise at the room temperature until double in size (about 1 hour). Preheat the oven at 180 celcius degree 15 minutes before baking. Brush each roll with eggwash and bake for 15 minutes. Reduce the temperature to 175 degree and continue to bake til goden brown (about 5 more minutes).

Quickly take the rolls out of the oven and brush them with melt butter. Done! :)

Cook Time

Prep time: 13 hours
Cook time: 15 min
Ready in: 13 hours 15 min
Yields: Serves 12 people
Nutrition Facts
Serving size: 1 plain roll (75 gr)
Calories 200
Calories from Fat72
% Daily Value *
Fat 8 g12%
Saturated fat 58 g290%
Protein 9 g18%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Comments

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    • An Binh profile imageAUTHOR

      An Binh 

      5 years ago from Oslo, Norway

      Thank you! i hope you will like it! :-)

    • Vinaya Ghimire profile image

      Vinaya Ghimire 

      5 years ago from Nepal

      Believe be me I have never baked anything. However, I'm going to try this.

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