Butter Rolls
A soft bread made by dividing and rounding the dough, shaping it into a funnel, rolling it up, then brushing with egg wash and baking after fermentation.
Ingredients
bread flour
500 g
granulated sugar
35 g
salt
10 g
dry yeast
10 g
butter
35 g
egg
50 g
water
250 ml
beaten egg for brushing
to taste
Instructions
1
Make the dough
Follow the “Basic Dough Method” on pages 14 and 15, then divide the dough.
2
Divide and round
Divide the dough into 50 g portions. Roll each portion into a ball. Cover with a damp towel or plastic wrap and let rest for about 5 minutes.
3
Shape
Roll each dough ball back and forth into a funnel shape. Gently lift the tail end and roll it from top to bottom to flatten the dough. Then roll the dough from top to bottom into a spiral.
4
Proof
Place the shaped dough on a baking tray, leaving about one dough-ball width between each piece. Cover with a damp towel. Place another tray filled with hot water underneath, then place both trays in a proofing box or oven at about 30°C.
5
Brush and bake
Beat the egg until smooth and gently brush it over the dough with a pastry brush. Place the dough in the oven to bake.
