Buttered Pulled Bread Rolls

Overview

The hand-torn bread rolls are like a song in the sun, and the waves of wheat are rolling and shining golden. It makes people feel happy when they look at it, and a beautiful picture appears in their minds. In the endless farmland, the wheat waves are rolling like piles of gold, and the sun is beating like naughty gold foil on the wheat waves.

Tags

• pastries
• baking
• butter
• condensed milk
• egg liquid
• high gluten flour
• whipping cream
• whole egg liquid
• yeast powder
• fine sugar
• melted butter
• milk
• salt

Ingredients

Steps

1. 1 Put all the ingredients except butter into the bread machine bucket and set the kneading program.

   

2. 2 Continue adding butter during the pauses in kneading.

   

3. 3 After the kneading process is completed, it will become a moist dough.

   

4. 4 Select the fermentation function of the bread machine and it will be ready when the dough has fermented to twice its original volume. (Dip some flour with your fingers in the middle. If you poke a hole and it doesn’t shrink back, it means it’s fermented)

   

5. 5 Divide the dough into 5 equal portions, roll into balls, and rest for 10 minutes.

   

6. 6 Flatten five portions of dough and roll into thin sheets. (larger than the area at the bottom of the mold)

   

7. 7 Spread melted butter on the first dough sheet.

   

8. 8 Press the second piece onto the buttered top of the first piece.

   

9. 9 Stack the 5 pieces one after another, leaving no butter on the last piece.

   

10. 10 According to the size of the mold, trim off the excess dough around the dough piece. As shown in the picture above, it is divided into 16 equal pieces.

    

11. 11 Roll the 16 pieces one by one and put them into the bottom of the mold for the second fermentation.

    

12. 12 After fermentation, brush the surface with egg wash, put it in the middle of the oven, heat up and down to 170 degrees, and bake for 20 minutes.