Thank you for watching.
Today, I will show you how to make salted butter rolls from butter roll dough.
The dough is fluffy and elastic, and the flavor and salt of the butter rolled into the dough enhances the taste.
This time, I used white truffle salt to make flavorful salted butter rolls.
The key is to roll the rolls softly and gently.
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White Truffle Salted Bread
For 6 pieces (Ingredients)
240g bread flour
1 teaspoon (4g) instant dry yeast
2 tablespoons (20g) sugar
1/2 teaspoon (3g ) salt
60 ml milk
110 ml boiling water
25g unsalted butter
30g unsalted butter for rolling in
1−2 teaspoons salt for topping
1/4 of an egg for finishing
(Summary of recipe)
Mix all ingredients except butter in a container and let sit for 15 minutes.
Ferment the dough until it doubles in size.
Take out the dough, fold it several times, and divide it into 6 equal pieces.
Roll the dough into a drop shape and let it rest for 5 minutes.
Roll out each piece of dough with a rolling pin and roll in the butter and salt.
Secondary fermentation until the dough has doubled in size
Brush the surface with beaten egg and sprinkle with salt.
Bake in a preheated oven at 190℃ (374F) for 15 minutes.