Creamy Bread Rolls
1.
Put liquid (water, cream, egg liquid) in the bread machine first, then sugar, butter, salt, and finally put flour and yeast. Yeast is the last place. Avoid direct contact with water and other liquids. After putting the ingredients, the bread machine starts to knead. For the noodle procedure, I kneaded it for a half and a half this time, and the batter can pull out the film.
2.
After the dough is kneaded, it is fermented directly in the bread bucket. Now the weather is relatively hot and I didn't use the fermenting function. Fermentation at room temperature is fine. After about an hour, the dough has doubled in size.
3.
Take the dough out of the bread bucket and divide it into 8 equal parts to relax for 10 minutes.
4.
After 10 minutes, take a dough and roll it into a long shape with a rolling pin, and then roll it up from one end.
5.
Cut the rolled dough with a scraper in the middle.
6.
Put it in a deep baking dish.
7.
Then it was fermented in the oven, and the temperature can be room temperature in summer. I rushed to ferment at 40 degrees for an hour. (When fermenting, the oven sprays water)
8.
After the fermentation is complete, take the bread out of the oven. At this time, preheat the oven (preheat at 150 degrees for about 10 minutes), then brush the top of the bread with egg wash, then put it in the oven at 150 degrees and bake for 25 minutes, and then color it.
9.
Finished product
10.
Finished product
Tips:
The temperature and time can be referenced, but the specifics still depend on your own oven. When the bread is baked, spray some water while it is hot to prevent the bread from hardening due to the cooling.
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