Round Bread Rolls Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Butter rolls are too much work to form into shapes, so I tried baking dinner roll-style buns with egg and a generous amount of butter. When you are brushing with the beaten egg, please be gentle so that you won't damage the dough. Recipe by Mamyuchoko Butter rolls are too much work to form into shapes, so I tried baking dinner roll-style buns with egg and a generous amount of butter. When you are brushing with the beaten egg, please be gentle so that you won't damage the dough. Recipe by Mamyuchoko Round Bread Rolls Share its first Cooksnap! Butter rolls are too much work to form into shapes, so I tried baking dinner roll-style buns with egg and a generous amount of butter. When you are brushing with the beaten egg, please be gentle so that you won't damage the dough. Recipe by Mamyuchoko Butter rolls are too much work to form into shapes, so I tried baking dinner roll-style buns with egg and a generous amount of butter. When you are brushing with the beaten egg, please be gentle so that you won't damage the dough. Recipe by Mamyuchoko Cooking Instructions 1 Put all the dough ingredients in a bread maker, and let it knead the dough. 2 Allow the dough to rise (1st proofing) at 30℃ until it is double in size. 3 Press the air out, and divide into 8 portions. Roll into balls, and let them sit for 15 minutes. 4 Reshape them, and allow them to rise (2nd proofing) at 36℃ for 30 minutes. 5 Brush the surfaces with the beaten egg. Bake in the oven for 10 minutes at 180℃. 6 And they're done. 1 Put all the dough ingredients in a bread maker, and let it knead the dough. 1 Put all the dough ingredients in a bread maker, and let it knead the dough. 2 Allow the dough to rise (1st proofing) at 30℃ until it is double in size. 2 Allow the dough to rise (1st proofing) at 30℃ until it is double in size. 3 Press the air out, and divide into 8 portions. Roll into balls, and let them sit for 15 minutes. 3 Press the air out, and divide into 8 portions. Roll into balls, and let them sit for 15 minutes. 4 Reshape them, and allow them to rise (2nd proofing) at 36℃ for 30 minutes. 4 Reshape them, and allow them to rise (2nd proofing) at 36℃ for 30 minutes. 5 Brush the surfaces with the beaten egg. Bake in the oven for 10 minutes at 180℃. 5 Brush the surfaces with the beaten egg. Bake in the oven for 10 minutes at 180℃. 6 And they're done. 6 And they're done. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on January 26, 2014 04:05 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Bread Rolls Bread Rolls Bread rolls were the first kind of bread I ever made. I made these rolls with my favourite dough. When the dough is not stretching well, cover with a tightly wrung out kitchen towel and let it sit for a little while. I used about 1/2 an egg for the dough and the remaining for the glaze. Recipe by Maria358 cookpad.japan Sweet Bread Rolls Sweet Bread Rolls A recipe that I've been playing with and tweaking for a couple of weeks now. I think I've finally got it where I want it. Kevin Reynolds Old Fashioned Bread Rolls Old Fashioned Bread Rolls I thought of making old fashioned bread rolls. Because it's hard to brown things properly in my oven, I use a higher temperature. Please adjust your baking time and temperature based on your oven. You can use just milk or milk and the egg. When adding it in, keep an eye on the dough and adjust to make it easier to knead. Recipe by Ayachipan cookpad.japan Easy Small Bread Rolls Easy Small Bread Rolls I made these buns for a potluck party. The combination of nori seaweed and ham seems odd, but they were gone in no time. When you are working the dough, cover the rest with plastic wrap so that it won't dry our. Microwave the baked buns for 10 seconds after the 2nd day, and they'll soften just like they're freshly bake. Recipe by mini cookpad.japan Fluffy Bread Rolls Fluffy Bread Rolls I'm proud to present this recipe! I make these rolls all the time. I usually use instant yeast for this. - Keep your eye on the bread and adjust the time and temperature according to your oven. - Halve the amount of ingredients when making half the amount. The chocolate variation is our family's standard bread. It's even more delicious to eat on the day after, when the chocolate has hardened again! Recipe by yukanosuke cookpad.japan Apple Bread Rolls Apple Bread Rolls I tried to come up with an original recipe using "Secret Apple Filling". I tried all sorts of complicated recipes, but in the end I settled on this simple bread recipe. Be sure to close the seam tightly in Step 19, or the rolls may burst open when rising. Also, be sure to drain the apple filling well before spreading it on the dough. Recipe by Wagamamahime cookpad.japan Simple Soft & Fluffy Bread Rolls Simple Soft & Fluffy Bread Rolls I wanted to make a bread that'd be soft and delicious the next day, and that kids could eat with their hands. It's simple, so I don't have any tips in particular. Knead the dough thoroughly for a properly soft texture. If you don't have any milk, use 170 ml of water for bread that'll be plenty delicious. For 6-8 rolls. Recipe by Hinanonnyan cookpad.japan Petit Bread Rolls Petit Bread Rolls I wanted to make some bread that didn't overpower the flavour of the main meal it was served with. These rolls have a very slight salt flavour and are a convenient size. If you aren't thinking "Am I pressing down a bit too strongly?" when making the well in the bread, then you might not get a very good shape. Recipe by ducksoup cookpad.japan Bread Rolls Bread Rolls Bread rolls were the first kind of bread I ever made. I made these rolls with my favourite dough. When the dough is not stretching well, cover with a tightly wrung out kitchen towel and let it sit for a little while. I used about 1/2 an egg for the dough and the remaining for the glaze. Recipe by Maria358 cookpad.japan Bread Rolls Bread Rolls Bread rolls were the first kind of bread I ever made. I made these rolls with my favourite dough. When the dough is not stretching well, cover with a tightly wrung out kitchen towel and let it sit for a little while. I used about 1/2 an egg for the dough and the remaining for the glaze. Recipe by Maria358 cookpad.japan Sweet Bread Rolls Sweet Bread Rolls A recipe that I've been playing with and tweaking for a couple of weeks now. I think I've finally got it where I want it. Kevin Reynolds Sweet Bread Rolls Sweet Bread Rolls A recipe that I've been playing with and tweaking for a couple of weeks now. I think I've finally got it where I want it. Kevin Reynolds Old Fashioned Bread Rolls Old Fashioned Bread Rolls I thought of making old fashioned bread rolls. Because it's hard to brown things properly in my oven, I use a higher temperature. Please adjust your baking time and temperature based on your oven. You can use just milk or milk and the egg. When adding it in, keep an eye on the dough and adjust to make it easier to knead. Recipe by Ayachipan cookpad.japan Old Fashioned Bread Rolls Old Fashioned Bread Rolls I thought of making old fashioned bread rolls. Because it's hard to brown things properly in my oven, I use a higher temperature. Please adjust your baking time and temperature based on your oven. You can use just milk or milk and the egg. When adding it in, keep an eye on the dough and adjust to make it easier to knead. Recipe by Ayachipan cookpad.japan Easy Small Bread Rolls Easy Small Bread Rolls I made these buns for a potluck party. The combination of nori seaweed and ham seems odd, but they were gone in no time. When you are working the dough, cover the rest with plastic wrap so that it won't dry our. Microwave the baked buns for 10 seconds after the 2nd day, and they'll soften just like they're freshly bake. Recipe by mini cookpad.japan Easy Small Bread Rolls Easy Small Bread Rolls I made these buns for a potluck party. The combination of nori seaweed and ham seems odd, but they were gone in no time. When you are working the dough, cover the rest with plastic wrap so that it won't dry our. Microwave the baked buns for 10 seconds after the 2nd day, and they'll soften just like they're freshly bake. Recipe by mini cookpad.japan Fluffy Bread Rolls Fluffy Bread Rolls I'm proud to present this recipe! I make these rolls all the time. I usually use instant yeast for this. - Keep your eye on the bread and adjust the time and temperature according to your oven. - Halve the amount of ingredients when making half the amount. The chocolate variation is our family's standard bread. It's even more delicious to eat on the day after, when the chocolate has hardened again! Recipe by yukanosuke cookpad.japan Fluffy Bread Rolls Fluffy Bread Rolls I'm proud to present this recipe! I make these rolls all the time. I usually use instant yeast for this. - Keep your eye on the bread and adjust the time and temperature according to your oven. - Halve the amount of ingredients when making half the amount. The chocolate variation is our family's standard bread. It's even more delicious to eat on the day after, when the chocolate has hardened again! Recipe by yukanosuke cookpad.japan Apple Bread Rolls Apple Bread Rolls I tried to come up with an original recipe using "Secret Apple Filling". I tried all sorts of complicated recipes, but in the end I settled on this simple bread recipe. Be sure to close the seam tightly in Step 19, or the rolls may burst open when rising. Also, be sure to drain the apple filling well before spreading it on the dough. Recipe by Wagamamahime cookpad.japan Apple Bread Rolls Apple Bread Rolls I tried to come up with an original recipe using "Secret Apple Filling". I tried all sorts of complicated recipes, but in the end I settled on this simple bread recipe. Be sure to close the seam tightly in Step 19, or the rolls may burst open when rising. Also, be sure to drain the apple filling well before spreading it on the dough. Recipe by Wagamamahime cookpad.japan Simple Soft & Fluffy Bread Rolls Simple Soft & Fluffy Bread Rolls I wanted to make a bread that'd be soft and delicious the next day, and that kids could eat with their hands. It's simple, so I don't have any tips in particular. Knead the dough thoroughly for a properly soft texture. If you don't have any milk, use 170 ml of water for bread that'll be plenty delicious. For 6-8 rolls. Recipe by Hinanonnyan cookpad.japan Simple Soft & Fluffy Bread Rolls Simple Soft & Fluffy Bread Rolls I wanted to make a bread that'd be soft and delicious the next day, and that kids could eat with their hands. It's simple, so I don't have any tips in particular. Knead the dough thoroughly for a properly soft texture. If you don't have any milk, use 170 ml of water for bread that'll be plenty delicious. For 6-8 rolls. Recipe by Hinanonnyan cookpad.japan Petit Bread Rolls Petit Bread Rolls I wanted to make some bread that didn't overpower the flavour of the main meal it was served with. These rolls have a very slight salt flavour and are a convenient size. If you aren't thinking "Am I pressing down a bit too strongly?" when making the well in the bread, then you might not get a very good shape. Recipe by ducksoup cookpad.japan Petit Bread Rolls Petit Bread Rolls I wanted to make some bread that didn't overpower the flavour of the main meal it was served with. These rolls have a very slight salt flavour and are a convenient size. If you aren't thinking "Am I pressing down a bit too strongly?" when making the well in the bread, then you might not get a very good shape. 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