Step-by-Step Guide to Prepare Speedy Japanese Butter Rolls (Table Rolls, Dinner Rolls, White Bread Rolls)

I wish you all a very happy day. Today I'm going to tell you how to make the signature dish, step-by-step instructions for the award-winning Japanese rolls (table roll, dinner roll, white roll). This is one of my favorites. I make it a little sweeter this time. It smells and looks beautiful.

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This means that you are more likely to have someone, somewhere, better and / or worse cook at any time during your learning cycle. Use this because the most efficient ones have bad days when cooking. There are many men and women who cook for a variety of reasons. Some cook to eat and live, while others cook just because they enjoy the digestion process. Some cook in times of stress, while others cook out of boredom. If you are wondering why you are cooking or how to cook, you should always start with the basics.

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The taste of Japanese butter breads (table breads, loaves, white breads) is influenced by many factors, starting with the type of ingredients, the choice of fresh ingredients, the ability to cut the dish and the way it is prepared. Served. Don’t worry if you want to make delicious Japanese butter at home (dinner breads, dinner loaves, white breads), because if you already know how to make it, this dish can be used as a special dessert.

The number of parts offered to prepare Japanese butter rolls (table roll, dinner roll, white roll) is 8 parts. So make sure this room is enough to feed yourself and your loved ones.

To start with this recipe, we must first prepare some ingredients. You can make Japanese butter rolls (table rolls, dinner rolls, white rolls) using 10 ingredients and 15 layers. Here's how to get one.

Soft and smooth!

Ingredients and spices for making Japanese butter rolls (table rolls, dinner rolls, white bread rolls)

1. 170 grams (6 ounces) baking powder
2. 30 g (1 ounce) baking powder
3. 4 g (1 1/3 teaspoon) instant dry yeast
4. 20 grams (0.7 ounces, 2 and 1/4 tbsp) brown sugar
5. 3 g (1/2 teaspoon) salt
6. 30 grams (1 ounce) beaten egg
7. 30 g (1 ounce) unsalted butter, room temperature
8. 15 g (0.53 ounces, 1 tablespoon) whipped cream, whipped cream
9. 100 grams of warm water
10. Egg washing

Recipes for Japanese butter breads (table breads, dinner breads, white breads)

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2. [Make flour. ] Heat the water in the microwave to 40/104 F. (If the room temperature is high, the water is cold.)
3. Add the cream to the beaten eggs and mix well. Add warm water to the mixture, stir and set aside.
4. Place the bread crumbs and flour in a large bowl and mix. Make a hole in the middle, then add the brown sugar and quick yeast. Put the salt immediately on the dry yeast.
5. Pour 80% hot water mixture. (Pour in sugar and baking powder first.) Mix well. Pour the remaining water mixture into a dusty place. Mix well to create mass.
6. Keep it in your workplace. Boil for 5 minutes, iron and iron. Beat the flour with your hands on the work surface and fold it in half. Repeat for 7-8 minutes. Slowly distribute the portion. If not broken, it is done.
7. Flat and roll, pour unsalted butter over it. Fold in half to coat the butter. Cut into small pieces and assemble. Mix well with your hands until you get a homogeneous mass.
8. Beat the flour with your hands on the work surface and fold it in half. Repeat for 7-8 minutes until the flour is soft and fluffy. Slowly distribute the portion. It is done if your finger is visible. Make it into a ball.
9. We put it in a bowl greased with a little oil. Cover with cling film and let rise at 35 ℃ / 95F (or in a warm place) until the flour doubles, 40-60 minutes. Finger Injury Test! Press the flour fingers into the dough. It will be done if the interior is slightly altered and incomplete.
10. Gently press everything to remove any air pockets. Divide into 8 equal parts. Turn it over and create a ball. Cover with a damp cloth and leave for 15 minutes. (After 15 minutes, it rises slightly.)
11. [Scroll design. ] Press and rotate, turn. Turn the lower third up, then the upper third down. Fold and close tightly.
12. They roll to form a trunk and roll one side to make a 12 cm / 4.7 inch long drop. Make 8 stitches. Turn them sideways.
13. Pull the ends of the tail with your hands and roll them to 22-24 cm / 8.7-9.4 inches. Turn it over and extend the lip towards you, adjusting it slightly. Fold the sides of the base to the edges. Be sure not to tie it too tightly.
14. Place on a baking sheet lined with parchment paper, edge down. Bake for 40 minutes at 40/104 F (or in a warm place) until doubled. Preheat the oven to 220 ℃ / 428F.
15. Brush lightly with egg. Bake at 210/410 Fahrenheit for 10-12 minutes until golden brown. Lower the pan immediately after cooking to prevent browning.

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So this ends with a special recipe “How to make Japanese butter at home” (table roll, dinner, white rolls). Thank you for your time. I'm sure you will do it at home. On the way there will be an interesting recipe for home cooking. Don't forget to save this page in your browser and share it with your family, co-workers and friends. Thanks for reading. Let's cook!