Recipes

hey guys welcome back to my channel, today We will tell you all the secrets to making bakery-quality butter rolls with home baking.

Mix all the dry ingredients first

Let the dough be smooth

Then add the butter and continue to mix well

When checking the dough, put your finger on it and pull it upwards.

Like this...

The dough temperature control is best at 24-26°C.

Relax the dough for 15 minutes

Usually I just turn the dough proofing box upside down

Cover the dough and let it rise.

Divide the fermented dough into 50g increments.

Then roll into a carrot shape

Place the dough in the box and continue to relax in the refrigerator (4°C) for 30 minutes.

Roll the dough out while releasing the gas

Pull the end of the dough and roll it out to about 40cm

Be careful not to tear it by sticking to the stick or pulling too hard!

Brush both sides of the crust with a thin layer of butter

This way the baked texture will look better

Wrap 4g of butter around the top

Roll gently, like this...

We can preheat the oven and pizza stone while the dough is fermenting.

For oven, preheat the stone on the top or bottom rack to 450°F (230°C) for 60 minutes

Gently place the bread on the parchment paper and spray water with a sprayer

Garnish with a pinch of sea salt to add flavor

Adding hot water to baking beans helps the fermentation process

We've done a great job.

Stone baked salted butter rolls with golden crispy bottoms

Very soft, moist and tasty! Let's try it together.