Classic butter roll

Overview

I rarely use butter in bread. I usually use olive oil to make bread, but this bread is called butter roll, so I am embarrassed to use olive oil instead of butter. After it was baked, I immediately found the bread that my mother bought for me when I was a child. I remember that the warm bread became very small when I pinched it, and then I threw the bread away angrily. I have always had a bad impression of bread, and my mother also got very angry and scolded me when she saw me throwing away the bread. This bread instantly brought back memories of when I was 7 years old. It was also very soft and felt like it needed someone to take care of it. But now I hold them in my hands and feel reluctant to eat them.

Tags

• pastries
• baking
• snacks
• old man
• afternoon tea
• butter
• egg yolk
• high gluten flour
• milk powder
• warm water
• whole egg liquid
• dry yeast
• fine sugar
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients, soften the butter in advance, and mix the flour, sugar, salt, and milk powder evenly. Dissolve dry yeast in warm water. Knead all the ingredients except butter into a dough. After kneading out the gluten, add butter and continue kneading until the dough reaches the expansion stage where the film can be stretched out. Knead the dough, put it into a bowl, cover it with plastic wrap or a damp cloth, and let it ferment at room temperature (25 degrees) for about 1 hour, until the dough becomes 2-2.5 times its original size. After fermenting the dough, press out the air in the dough with your hands to make the dough "thin" again. Divide the deflated dough into 8 equal parts and let it rise at room temperature for 15 minutes. Take a piece of dough that has risen and roll it out into an oval shape with a rolling pin.

   

2. 2 Roll it up from top to bottom

   

3. 3 Knead the rolled dough with your hands until it is thick at one end and pointed at the other. Just knead it like this.

   

4. 4 After kneading the dough, hold the pointed end with your left hand, and roll the rolling pin from the pointed end to the thick end with your right hand. Roll it out and it will look like the picture.

   

5. 5 Use your left hand to roll up the dough from the thick end down, and at the same time, keep pulling the tip of the dough with your right hand. The "little tips" of the dough should be hidden at the bottom.

   

6. 6 Place the rolled dough into the baking pan. Make all the dough in turn and place it on the baking sheet, leaving enough space between each dough. Place the dough in an environment with a temperature of 35 degrees Celsius and a humidity of 80% for final fermentation, which usually takes about 40 minutes.

   

7. 7 When the dough doubles in size, it is ready to ferment. Lightly brush a layer of egg wash on the fermented dough, put it in a preheated oven at 150 degrees, and bake for 15 minutes, until the surface is golden brown.

   

8. 8 This bread has a fragrant aroma and a very soft texture with a milky aroma. It is a classic soft bread and is well worth a try. If you want the pattern on the surface of the bread to be clearer, the final fermentation time can be slightly shortened.