Japanese Butter Rolls (Table Rolls, Dinner Rolls, White Bread Rolls) Recipe by Fumie's Recipe
Japanese Butter Rolls (Table Rolls, Dinner Rolls, White Bread Rolls) Cooking Instructions 1 My Youtube Recipe Channel→Fumie's Recipe Please come to see！ 2 [ Make the dough. ] Warm the water with a microwave until 40℃ / 104 F. (If the room temperature is high, cold water.) 3 Add heavy cream to the beaten egg, and stir well. Add the lukewarm water to the mixture, stir and set aside. 4 Put bread flour and cake flour in a large bowl, and stir. Make a hole in the center and add cane sugar and instant dry yeast. Put salt on the side away from the instant dry yeast. 5 Pour 80％ of the lukewarm water mixture. (First, pour it toward the sugar and yeast.) Mix roughly. Pour the remaining water mixture into powdery places. Mix roughly to make it a mass. 6 Put onto a work surface. Knead it for 5 mins stretching and pressing. Use your hand to hit the dough against the work surface and fold it in half. Repeat it for 7-8 mins. Spread one part thinly. If it doesn't tear, it's ready. 7 Flatten and spread it, put unsalted butter on. Fold in half to wrap the butter. Divide it into small pieces and gather. Knead well with your hands until combined. 8 Use your hand to hit the dough against the work surface and fold it in half. Repeat it for 7-8 mins until smooth and elastic. Spread one part thinly. It's ready if your fingers are showing through. Make it the ball shape. 9 Place it in a lightly greased bowl. Cover with plastic wrap and let it rise at about 35℃ / 95 F (or a warm place) until doubled in size for 40-60 mins. Finger Dent Test! Press your floured finger into the dough. It's ready if the dent springs back a little and it stays without filling in. 10 Gently press it all over to remove any air pockets. Divide it into 8 equal pieces. Punch down and shape them into balls. Cover them with a wet cloth and let them rest for 15 mins. (15 mins later, it's going to rise a little.) 11 [ Shape the rolls. ] Punch down and make it round, turn it over. Fold the bottom third up, then the top third down. Fold over and seal it. 12 Roll it to make a rod, and roll one side to make a long drop of 12 cm / 4.7 inches. Make 8 drops. Place them with the seam side facing down. 13 Use your hand to pull the tail side and roll it out with a rolling pin into 22-24 cm / 8.7-9.4 inches. Turn it over and place it with the tip side facing away from you, roll out lightly. Roll the base side toward the tip. Make sure not to roll it too tightly. 14 Place it on a parchment-lined baking tray with the tip side facing down. Let it rise at about 40℃ / 104 F (or a warm place) until doubled in size for around 30 mins. Preheat an oven to 220℃ / 428F. 15 Lightly brush them with egg. Bake it at 210℃ / 410 F for 10-12 mins until golden brown. After baking, immediately drop the tray to prevent the rolls from shrinking. 1 My Youtube Recipe Channel→Fumie's Recipe Please come to see！ 1 My Youtube Recipe Channel→Fumie's Recipe Please come to see！ 2 [ Make the dough. ] Warm the water with a microwave until 40℃ / 104 F. (If the room temperature is high, cold water.) 2 [ Make the dough. ] Warm the water with a microwave until 40℃ / 104 F. (If the room temperature is high, cold water.) 3 Add heavy cream to the beaten egg, and stir well. Add the lukewarm water to the mixture, stir and set aside. 3 Add heavy cream to the beaten egg, and stir well. Add the lukewarm water to the mixture, stir and set aside. 4 Put bread flour and cake flour in a large bowl, and stir. Make a hole in the center and add cane sugar and instant dry yeast. Put salt on the side away from the instant dry yeast. 4 Put bread flour and cake flour in a large bowl, and stir. Make a hole in the center and add cane sugar and instant dry yeast. Put salt on the side away from the instant dry yeast. 5 Pour 80％ of the lukewarm water mixture. (First, pour it toward the sugar and yeast.) Mix roughly. Pour the remaining water mixture into powdery places. Mix roughly to make it a mass. 5 Pour 80％ of the lukewarm water mixture. (First, pour it toward the sugar and yeast.) Mix roughly. Pour the remaining water mixture into powdery places. Mix roughly to make it a mass. 6 Put onto a work surface. Knead it for 5 mins stretching and pressing. Use your hand to hit the dough against the work surface and fold it in half. Repeat it for 7-8 mins. Spread one part thinly. If it doesn't tear, it's ready. 6 Put onto a work surface. Knead it for 5 mins stretching and pressing. Use your hand to hit the dough against the work surface and fold it in half. Repeat it for 7-8 mins. Spread one part thinly. If it doesn't tear, it's ready. 7 Flatten and spread it, put unsalted butter on. Fold in half to wrap the butter. Divide it into small pieces and gather. Knead well with your hands until combined. 7 Flatten and spread it, put unsalted butter on. Fold in half to wrap the butter. Divide it into small pieces and gather. Knead well with your hands until combined. 8 Use your hand to hit the dough against the work surface and fold it in half. Repeat it for 7-8 mins until smooth and elastic. Spread one part thinly. It's ready if your fingers are showing through. Make it the ball shape. 8 Use your hand to hit the dough against the work surface and fold it in half. Repeat it for 7-8 mins until smooth and elastic. Spread one part thinly. It's ready if your fingers are showing through. Make it the ball shape. 9 Place it in a lightly greased bowl. Cover with plastic wrap and let it rise at about 35℃ / 95 F (or a warm place) until doubled in size for 40-60 mins. Finger Dent Test! Press your floured finger into the dough. It's ready if the dent springs back a little and it stays without filling in. 9 Place it in a lightly greased bowl. Cover with plastic wrap and let it rise at about 35℃ / 95 F (or a warm place) until doubled in size for 40-60 mins. Finger Dent Test! Press your floured finger into the dough. It's ready if the dent springs back a little and it stays without filling in. 10 Gently press it all over to remove any air pockets. Divide it into 8 equal pieces. Punch down and shape them into balls. Cover them with a wet cloth and let them rest for 15 mins. (15 mins later, it's going to rise a little.) 10 Gently press it all over to remove any air pockets. Divide it into 8 equal pieces. Punch down and shape them into balls. Cover them with a wet cloth and let them rest for 15 mins. (15 mins later, it's going to rise a little.) 11 [ Shape the rolls. ] Punch down and make it round, turn it over. Fold the bottom third up, then the top third down. Fold over and seal it. 11 [ Shape the rolls. ] Punch down and make it round, turn it over. Fold the bottom third up, then the top third down. Fold over and seal it. 12 Roll it to make a rod, and roll one side to make a long drop of 12 cm / 4.7 inches. Make 8 drops. Place them with the seam side facing down. 12 Roll it to make a rod, and roll one side to make a long drop of 12 cm / 4.7 inches. Make 8 drops. Place them with the seam side facing down. 13 Use your hand to pull the tail side and roll it out with a rolling pin into 22-24 cm / 8.7-9.4 inches. Turn it over and place it with the tip side facing away from you, roll out lightly. Roll the base side toward the tip. Make sure not to roll it too tightly. 13 Use your hand to pull the tail side and roll it out with a rolling pin into 22-24 cm / 8.7-9.4 inches. Turn it over and place it with the tip side facing away from you, roll out lightly. Roll the base side toward the tip. Make sure not to roll it too tightly. 14 Place it on a parchment-lined baking tray with the tip side facing down. Let it rise at about 40℃ / 104 F (or a warm place) until doubled in size for around 30 mins. Preheat an oven to 220℃ / 428F. 14 Place it on a parchment-lined baking tray with the tip side facing down. Let it rise at about 40℃ / 104 F (or a warm place) until doubled in size for around 30 mins. Preheat an oven to 220℃ / 428F. 15 Lightly brush them with egg. Bake it at 210℃ / 410 F for 10-12 mins until golden brown. After baking, immediately drop the tray to prevent the rolls from shrinking. 15 Lightly brush them with egg. Bake it at 210℃ / 410 F for 10-12 mins until golden brown. After baking, immediately drop the tray to prevent the rolls from shrinking. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Classic Shortbread Cookies Luigi's Banana Bread Easy Mediterranean Frittata FRIED CHICKEN WINGS, ROASTED ROSEMARY POTATOES, HOT SALSA. JON STYLE Zucchini Brie pasta Classic Shortbread Cookies Luigi's Banana Bread Easy Mediterranean Frittata FRIED CHICKEN WINGS, ROASTED ROSEMARY POTATOES, HOT SALSA. JON STYLE Zucchini Brie pasta Soft milk mandazi Fried catfish Garri chips Shahi Tukda Soft and melting mohanthal Coconut Laddu Lasagne.jub qeema bachay banalo lasagne Vegan Scones Prawn and bacon pasta salad No bake mango pie with digestive biscuits crust Soft milk mandazi Fried catfish Garri chips Shahi Tukda Soft and melting mohanthal Coconut Laddu Lasagne.jub qeema bachay banalo lasagne Vegan Scones Prawn and bacon pasta salad No bake mango pie with digestive biscuits crust