Butter Rolls

Name: Butter Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 15g butter; 25g Sugar; 75g milk; A teaspoon milk powder; Some salt; 2g yeast; 10g Egg liquid

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

I haven’t made pasta for a long time. In winter, people become lazy, and the temperature is too low and it’s not easy to ferment (a good excuse!) Although the sky is always clear these days, the temperature has risen a lot. There is some butter left. Make some bread to eliminate the leftover butter! Hey, I always have no resistance to cream! "

Ingredients

15g Butter
25g Sugar
75g Milk
A teaspoon Milk Powder
Some Salt
2g Yeast
10g Egg Liquid

Butter Rolls

1. All the ingredients except the butter are put into the bread machine to work in 8 gears. After the end, put the butter and perform the mixing procedure again.

2. After the second kneading, you can pull out the glove mold

3. Fermented to double size

4. Divide into quarters

5. Take a portion and roll it into a beef tongue shape

6. Roll up from top to bottom

7. Do it separately

8. Put on the baking tray

9. Put the baking tray into the oven, put a cup of boiling water underneath, close the oven door and perform a second pass

10. When fermented to twice the size, brush a layer of egg liquid on the surface, put it in the preheated oven, and bake at 170 degrees for 12 minutes.