Butter bread rolls 咸奶油面包卷

To make my favourite's croissant is a challenging bread making in our hot weather here. But make normal bread rolls to look like croissant is not that difficult, furthermore it still taste buttery and the bread texture is soft and good, perfect to serve for breakfast.

The hidden butter tasted buttery and salty, nice! Next time will try to replace with cheese, must be yummy too.

Butter bread rolls 咸奶油面包卷

*makes 8 rolls

Bread ingredients

220g bread flour or high protein flour ( I use Japanese bread flour)

30g cake flour or low protein flour (I use Japanese cake flour)

1/2tsp +1/4tsp instant yeast

1/2tsp fine salt

15g caster sugar

100g fresh milk (cold from fridge)

70g water

20g unsalted butter,room temp.

Filling

40g butter (salted), divide into 8 portions

Egg wash-egg yolk + milk , or just milk only

Method

1. Mix all ingredients except butter in a mixer, knead till smooth.
2. Add in butter, continue knead till elastic and smooth. Cover and keep aside to rise till doubles.
3. Equally divide the dough into 8 portions, roll into ball, and rest for 10mins.
4. Take a dough, roll one end to become like pear shape, use a rolling pin, roll like a triangle.
5. Place a piece of butter at the base, then starting from the base and roll up towards the tip, slightly bend the two ends to look like croissant shape.
6. Place it on line baking pan, cover and let it proof till doubles.
7. Apply egg wash then bake at pre-heated oven at 200C for 15mins or till golden brown.

Reference here, recipe by Sonia a.k.a Nasi Lemak Lover

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