Butter Rolls

Butter Rolls

1. Weigh all the ingredients except butter, and add them to the bread bucket in the order of liquid and thick powder.

2. Start a kneading program. After the kneading program is over, take a small piece of dough and check it. It can be seen that it can be easily opened, but it is easy to break and the surface is rough.

3. Add the butter that has been softened beforehand, and start a dough-making program next time.

4. After the kneading procedure is over, take a small piece of dough and pull out a very thin glove film. That's it.

5. Round the dough, put it in a bread bucket, and cover with plastic wrap for fermentation.

6. Ferment to 2 to 2.5 times the size of the original dough. (Dip a little powder with your finger, poke a hole, the hole does not collapse or shrink. This way it has been fermented)

7. Take out the fermented dough, gently squeeze the dough with your hands to remove air bubbles.

8. Divide into ten equal parts, knead round, cover with plastic wrap and let stand for 15 minutes.

9. The loosened dough is rolled into a tongue shape.

10. Roll up tightly from top to bottom, pinch tightly at the closing;

11. Arrange into the baking tray one by one. (Enough gap should be left between each dough)

12. Put the shaped dough in the oven, and put a pot of hot water in the oven to ferment to twice its original size.

13. Start eating