Sweet Sugar Rolls Recipe by cookpad.japan
Cooking Instructions 1 Mix the egg and milk, and microwave for 40 seconds. You don't need to weigh the egg precisely, but the mixture of the egg and milk should be 110 g. 2 Put the rest of the ingredients into a bowl. Put the sugar, yeast, and margarine in the same place. Put salt on the other side. 3 Pour the Step 1 mixture over the yeast, and leave it for 2 ~ 3 minutes. When the yeast starts to bubble, it's ready. 4 Knead the dough for about 10 minutes until it becomes smooth. It it's sticky, dust with a small amount of flour. 5 Roll into a nice ball, cover with plastic wrap, and let it proof until it becomes twice the size. It will take between 30 and 60 minutes. 6 Divide into 6 portions, and form into balls while pressing the air out. Cover with plastic wrap, and let sit for 10 minutes. (1 roll is about 60 g.) 7 Form into batons while pressing the air out, then roll out with a rolling pin. They are hard to roll up if short, so roll them out at least 20 cm. 8 Flip them over. Hold the right side end, and roll the left side end towards you to twist the dough. 9 Tie them. 10 Arrange on a baking sheet. Spray water, and let them proof until they increase 2 ~ 3 times in size. Spray water occasionally. 11 Mix the remaining egg with water, and brush it on the surfaces. Leave them for 2 ~ 3 minutes. When the egg mixture is a little bit dry, sprinkle with plenty of powdered sugar in a tea strainer. 12 Bake in the oven for 12 ~ 15 minutes at 180℃. 1 Mix the egg and milk, and microwave for 40 seconds. You don't need to weigh the egg precisely, but the mixture of the egg and milk should be 110 g. 1 Mix the egg and milk, and microwave for 40 seconds. You don't need to weigh the egg precisely, but the mixture of the egg and milk should be 110 g. 2 Put the rest of the ingredients into a bowl. Put the sugar, yeast, and margarine in the same place. Put salt on the other side. 2 Put the rest of the ingredients into a bowl. Put the sugar, yeast, and margarine in the same place. Put salt on the other side. 3 Pour the Step 1 mixture over the yeast, and leave it for 2 ~ 3 minutes. When the yeast starts to bubble, it's ready. 3 Pour the Step 1 mixture over the yeast, and leave it for 2 ~ 3 minutes. When the yeast starts to bubble, it's ready. 4 Knead the dough for about 10 minutes until it becomes smooth. It it's sticky, dust with a small amount of flour. 4 Knead the dough for about 10 minutes until it becomes smooth. It it's sticky, dust with a small amount of flour. 5 Roll into a nice ball, cover with plastic wrap, and let it proof until it becomes twice the size. It will take between 30 and 60 minutes. 5 Roll into a nice ball, cover with plastic wrap, and let it proof until it becomes twice the size. It will take between 30 and 60 minutes. 6 Divide into 6 portions, and form into balls while pressing the air out. Cover with plastic wrap, and let sit for 10 minutes. (1 roll is about 60 g.) 6 Divide into 6 portions, and form into balls while pressing the air out. Cover with plastic wrap, and let sit for 10 minutes. (1 roll is about 60 g.) 7 Form into batons while pressing the air out, then roll out with a rolling pin. They are hard to roll up if short, so roll them out at least 20 cm. 7 Form into batons while pressing the air out, then roll out with a rolling pin. They are hard to roll up if short, so roll them out at least 20 cm. 8 Flip them over. Hold the right side end, and roll the left side end towards you to twist the dough. 8 Flip them over. Hold the right side end, and roll the left side end towards you to twist the dough. 9 Tie them. 9 Tie them. 10 Arrange on a baking sheet. Spray water, and let them proof until they increase 2 ~ 3 times in size. Spray water occasionally. 10 Arrange on a baking sheet. Spray water, and let them proof until they increase 2 ~ 3 times in size. Spray water occasionally. 11 Mix the remaining egg with water, and brush it on the surfaces. Leave them for 2 ~ 3 minutes. When the egg mixture is a little bit dry, sprinkle with plenty of powdered sugar in a tea strainer. 11 Mix the remaining egg with water, and brush it on the surfaces. Leave them for 2 ~ 3 minutes. When the egg mixture is a little bit dry, sprinkle with plenty of powdered sugar in a tea strainer. 12 Bake in the oven for 12 ~ 15 minutes at 180℃. 12 Bake in the oven for 12 ~ 15 minutes at 180℃. 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 Crockpot Italian Beef Homemade vanilla extract Grandma's Pecan Pumpkin Pie Chicken Skewer In Sichuan Peppercorn Salt Rub Pumpkin Patch Bread Crockpot Italian Beef Homemade vanilla extract Grandma's Pecan Pumpkin Pie Chicken Skewer In Sichuan Peppercorn Salt Rub Pumpkin Patch Bread shredded teriyaki chicken Karukan: A Regional Speciality from Kagoshima Shark Punch Chicken Soup Instantly Done In The Microwave! Adaptable Kinako-mochi Using Cut Mochi Rice Cakes peanut butter cookies peanut butter cookies Halloween Wagashi - Kabocha Squash Mochi Belgian Waffles Chili, one more chili recipe chicken filled tortillas shredded teriyaki chicken Karukan: A Regional Speciality from Kagoshima Shark Punch Chicken Soup Instantly Done In The Microwave! Adaptable Kinako-mochi Using Cut Mochi Rice Cakes peanut butter cookies peanut butter cookies Halloween Wagashi - Kabocha Squash Mochi Belgian Waffles Chili, one more chili recipe chicken filled tortillas