Butter Rolls

Butter Rolls

1. Mix flour, water and dry yeast in advance, add natural yeast and mix evenly, and ferment in a warm place (the volume expands several times, with obvious sourness and obvious fermentation bubbles)

2. Fermentation tissue of fermented natural yeast

3. Take 300 grams of fermented natural yeast and put it into the kitchen machine together with flour, milk, eggs and dry yeast

4. When it is almost smooth, add salt, sugar and room temperature butter broken into small pieces

5. Stir at low speed evenly, turn to high speed and stir for about 5 minutes, until the dough is out of film

6. After the dough is fermented with linen cloth for 30 minutes, take it out and fold it in three times, and continue with the linen cloth to ferment for 30 minutes. Pour the fermented dough on a workbench sprinkled with hand powder, divide it into 16 portions, fold each in two or three times, and let it sit for 15 minutes

7. Take a piece of dough, like an origami airplane, fold a "nose" from the two upper corners in the middle

8. Then roll out the dough into a long oval shape. The side with the folded nose will be narrower. Roll it out thin, and the roll will have more layers, and the bread will be more slender. The roll is thick, the rolls have fewer layers, and the bread is fatter

9. Cut a 1 cm cut on the wide end, break the left and right corners to each side, and then roll it up along the way

10. Close the mouth and press down, put the rolled bread on a baking sheet lined with parchment paper and put on linen to ferment for 1 hour.

11. The fermented bread is brushed with egg mixture and sprinkled with sesame seeds for decoration. Put it in the preheated oven, heat up and down at 190 degrees, bake the middle layer for 15 minutes, and then move to the upper layer to bake the color you like