Plump and Soft Butter Rolls (Using a Bread Maker)

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Plump and Soft Butter Rolls (Using a Bread Maker). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Plump and Soft Butter Rolls (Using a Bread Maker), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Plump and Soft Butter Rolls (Using a Bread Maker) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Plump and Soft Butter Rolls (Using a Bread Maker) is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can have Plump and Soft Butter Rolls (Using a Bread Maker) using 10 ingredients and 8 steps. Here is how you cook it.

I used the butter roll recipe on the packet of bread flour as the base,. I added a lot of butter and milk in the dough to suit our family's tastes. I've tried various ratios to make bread dough, and we like this one the best. Please give this a try.

You can make sausage bread rolls if you roll sausages in the middle in Step 4. We love these as well. Recipe by takatan1

Ingredients and spices that need to be Make ready to make Plump and Soft Butter Rolls (Using a Bread Maker):

1. 240 grams Bread (strong) flour
2. 60 grams Cake flour
3. 195 grams when combined Milk + 1 egg
4. 6 grams salt
5. 30 grams Sugar
6. 15 grams Skim milk powder (optional)
7. 40 grams Unsalted butter
8. 6 grams ☆Dry yeast
9. 1 dash ☆Beaten egg (glazing)
10. 1 ☆Flour for dusting

Steps to make to make Plump and Soft Butter Rolls (Using a Bread Maker)

1. Put all the ingredients except the ☆ ingredients in a bread maker and start the 'dough' function. Put the dry yeast in the yeast compartment.
2. After the first rise in the bread maker, divide the dough into 10~12 portions with a scraper and roll into balls.
3. To prevent it from drying, cover the dough with cling film and put a moist tea towel on top. Leave to rest for 10 minutes.
4. Roll the dough to into a cone shape (rather like a carrot) then flatten it out with a rolling pin. Roll up the dough from the wider end.
5. Place the rolls on a baking tray with the end of the roll on the bottom and with space in between. I can bake only 6 rolls at a time in our oven, so this is how I placed them on a baking tray.
6. I line a large microwave plate with parchment paper, and place the remaining 6 rolls on it. Cover with cling film and put on top of the oven for the second rising.
7. Put the 6 rolls on the baking tray in the oven, and allow to rise for the second rising for 40 minutes, using the oven's 'bread rising' function.
8. Brush the egg wash on top to glaze. Bake in a preheated 190℃ oven for about 8 minutes. Do the same with the rest of the rolls.

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