Food recipes
Super Soft Butter Rolls in a Bread Maker
Super Soft Butter Rolls in a Bread Maker Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry salt, table sugars, granulated egg substitute, powder milk, fluid, 1% fat,...
Super Soft Butter Rolls in a Bread Maker
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
Directions:
Put all of the ingredients in a bread machine and set to dough mode.
The first rising should take about 60 minutes.
Once the dough has doubled in size, take it then divide and shape into 50 g balls.
Cover with a damp cloth and let rest for 10 minutes.
Dust the dough with strong flour and using a rolling pin, roll out the dough as shown in the photo.
Loosely roll up the dough, starting with the wide end.
Place the rolls seam-side down on the oven pans, and let rise again.
(40 minutes at 35% humidity, if you don't have a bread-rising setting on your oven).
Cover with a damp cloth and let rise until doubled in size, at about 25C for 40-60 minutes.
Preheat the oven to 180C.
Brush any leftover beaten egg yolk on the rolls.
Bake at 180C for 20-25 minutes, or until they are brown.
Remove from oven, thump the pan on a hard surface, remove the rolls and cool on a rack.
Let rest until they've cooled down a bit and enjoy.
Put any leftover rolls in a plastic bag, and they'll stay soft even the next day.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
Directions:
Put all of the ingredients in a bread machine and set to dough mode.
The first rising should take about 60 minutes.
Once the dough has doubled in size, take it then divide and shape into 50 g balls.
Cover with a damp cloth and let rest for 10 minutes.
Dust the dough with strong flour and using a rolling pin, roll out the dough as shown in the photo.
Loosely roll up the dough, starting with the wide end.
Place the rolls seam-side down on the oven pans, and let rise again.
(40 minutes at 35% humidity, if you don't have a bread-rising setting on your oven).
Cover with a damp cloth and let rise until doubled in size, at about 25C for 40-60 minutes.
Preheat the oven to 180C.
Brush any leftover beaten egg yolk on the rolls.
Bake at 180C for 20-25 minutes, or until they are brown.
Remove from oven, thump the pan on a hard surface, remove the rolls and cool on a rack.
Let rest until they've cooled down a bit and enjoy.
Put any leftover rolls in a plastic bag, and they'll stay soft even the next day.