Super Soft Butter Rolls in a Bread Maker

Hey everyone, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Super Soft Butter Rolls in a Bread Maker. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Super Soft Butter Rolls in a Bread Maker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Super Soft Butter Rolls in a Bread Maker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can have Super Soft Butter Rolls in a Bread Maker using 7 ingredients and 10 steps. Here is how you can achieve that.

I adjusted the recipe from a bakery where I used to work, and made even softer butter rolls. They're one of my favorite breads.

Roll up the rolls rather loosely when shaping them, and they'll rise better and have a better texture. For 2 baking pans' worth. Recipe by Yamakazu

Ingredients and spices that need to be Get to make Super Soft Butter Rolls in a Bread Maker:

1. 250 grams Extra strong flour (I used Golden Yacht)
2. 4 grams Dry yeast (I used Saf Semi-dry Yeast)
3. 3 grams Salt (I used natural salt)
4. 25 grams Sugar
5. 30 grams Egg (Use any leftover for a glaze)
6. 110 grams Milk
7. 25 grams Unsalted butter

Instructions to make to make Super Soft Butter Rolls in a Bread Maker

1. Put all of the ingredients in a bread machine and set to dough mode. The first rising should take about 60 minutes.
2. Once the dough has doubled in size, take it then divide and shape into 50 g balls. Cover with a damp cloth and let rest for 10 minutes.
3. Dust the dough with strong flour and using a rolling pin, roll out the dough as shown in the photo.
4. Loosely roll up the dough, starting with the wide end.
5. Place the rolls seam-side down on the oven pans, and let rise again. (40 minutes at 35% humidity, if you don't have a bread-rising setting on your oven).
6. Cover with a damp cloth and let rise until doubled in size, at about 25°C for 40-60 minutes.
7. Preheat the oven to 180°C. Brush any leftover beaten egg yolk on the rolls.
8. Bake at 180°C for 20-25 minutes, or until they are brown. Remove from oven, thump the pan on a hard surface, remove the rolls and cool on a rack.
9. Let rest until they've cooled down a bit and enjoy.
10. Put any leftover rolls in a plastic bag, and they'll stay soft even the next day.

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