How to make classic butter rolls

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  1. Add all ingredients (except butter) to the bread bucket and start the kneading process for 20-30 minutes.Add softened butter in ten minutes and continue kneading until a thick film can be drawn out.The expansion stage

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  2. Round the dough, cover with plastic wrap, and ferment at room temperature to 2-2.5 times size.

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  3.Take out the dough and press to release air

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  4. Divide into 8 pieces, roll into balls, cover with plastic wrap and let rest for 15 minutes

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  5.Take a piece of dough, use a rolling pin to roll it into an oval, and roll it up from top to bottom

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  6.Shape into a cone and cover with plastic wrap to prevent drying

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  7.Press the thin end with your left hand, take the rolling pin with your right hand and slowly roll it from bottom to top, then roll it up from top to bottom

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  8.Make it in order and place it on a non-stick square plate

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  9.The oven performs secondary fermentation until it doubles in size.Brush the surface of the risen dough with a thin layer of egg wash!

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  10. Place in the preheated oven, middle layer, and bake at 180 degrees for 12 minutes Cook until the surface is golden brown.

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  11. The fragrant butter rolls are ready!

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  12.Full of milk flavor

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  13.So soft and delicate