How to make Japanese butter rolls

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  1.Medium-dough: 210g high flour, 15g fine sugar, 3g yeast, 130g milk.
  
  Main dough: 90 grams of flour, 10 grams of milk powder, 1 gram of yeast, 45 grams of fine sugar, 4 grams of salt, 1 egg (about 50 grams), 30 grams of milk, and 45 grams of butter.
  
  Accessories/80g of cream cheese and 30g of fine sugar can be added according to personal preference.I prefer sweet food!
  Specific methods:
  
  1: Prepare ingredients for medium-sized dough.
  
  2: Put all the ingredients into the bread machine.
  
  3: Start the dough-joining process, knead it into a smooth dough, put it in a large bowl and cover it with plastic wrap to ferment at room temperature.
  
  

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  2.Pour all the seeds into the bread machine and proceed Dough kneading procedure

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  3.After the end, take it out and let it proof for about 3 hours

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  4.4: The dough will rise to 3 to 4 times in size, and the surface of the dough will be filled with bubbles.
  
  5: Preparation of ingredients for the main dough.
  
  6: First add the liquid ingredients of the main dough, salt and sugar into the bread barrel.
  
  Next Steps: My phone ran out of battery and I didn’t take photos

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  5.7: Cut the medium-sized dough into small pieces.
  
  8: Put it into the bread bucket,
  
  9: Put the flour, milk powder and yeast in sequence,
  
  

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  6.10: Start the dough closing process and knead into a smooth dough.
  
  11: Add softened butter and continue stirring.
  
  12: Stir until the dough can be pulled out into a large, flexible film.
  
  

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  7.13: Round the dough and cover it Let the cling film rest at room temperature for about 30 minutes (shorten the time appropriately when the weather is hot).
  
  14: Divide the dough into 10 small pieces, each about 62 grams.Shape into balls one by one, cover with plastic wrap and let rest for 20 minutes.
  
  15: Take a small piece of dough, flatten it and deflate it, roll it into an oval shape, mix the cream cheese and sugar evenly and spread it on top
  
  

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  8.16: Fold the left and right sides in half towards the middle third, roll up the top and bottom towards the middle and connect them at the center..
  
  17: Turn it over and put it into the baking pan.Place all the dough in the baking pan and cut it with a sharp blade.
  
  18: The final fermentation is about 45 minutes, sifting a layer of flour on the surface, and preheating the upper and lower tubes of the oven to 180 degrees.Forgive my shaky hands, I sprinkled a little too much flour
  
  

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  9.19: Put the baking sheet into the oven, adjust the temperature to 165 degrees, and bake for about 18 minutes.Watch carefully and cover with tin foil after the surface is colored.
  
  20: The baked milk rolls are slightly browned on the surface.Let them warm and then bag them.