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Back To Basics! Easy Round Bread Rolls Recipe

Back to Basics! Easy Round Bread Rolls Recipe
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Serving : 12
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Prepare the ingredients before making Back to Basics! Easy Round Bread Rolls in your home. Then, follow these steps below to serve Back to Basics! Easy Round Bread Rolls for your family or friends.

Ingredients: Back to Basics! Easy Round Bread Rolls

  • 200 grams Bread (strong) flour
  • 10 grams Sugar
  • 4 grams Salt
  • 4 grams Instant dry yeast
  • 50 grams Milk
  • 80 grams Water
  • 10 grams Unsalted butter

How to Make Back to Basics! Easy Round Bread Rolls

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Back to Basics! Easy Round Bread Rolls in your home by yourself.

    Step 1
  • Add the sugar, salt and dry yeast to the bread flour and mix to combine. Attention! Make sure the salt and dry yeast don't touch directly inside the bowl.
  • Step 2
  • Warm up the milk for 30 seconds in the microwave, and mix with the water.
  • Step 3
  • Add the liquids to the bowl from step 1, and mix.
  • Step 4
  • When the dough comes together, take it out onto a work surface, and push and fold for about 5 minutes.
  • Step 5
  • Hit the dough on the work surface and fold it up, taking care not to cut or damage it. Turn 90 degrees and repeat. I'm hitting the dough on the counter surface in this photo.
  • Step 6
  • Here I'm folding it up.
  • Step 7
  • Repeat step 5 several times, then gently roll the dough up.
  • Step 8
  • Repeat steps 5 and 7 for 5 minutes. Form the dough into a ball, forming a smooth unbroken surface. Cover the dough with a bowl and leave for 3 to 5 minutes.
  • Step 9
  • Spread the dough out in a bowl, and add the butter, which should be at room temperature. Massage the butter into the dough. Repeat steps 4, 5 and 7.
  • Step 10
  • The kneading is done once the dough can be stretched out thinly and forms a smooth, shiny surface when rolled up.
  • Step 11
  • Put the dough in a bowl, cover with plastic wrap and let it rise. If you can, float the bowl with the dough in 35°C water.
  • Step 12
  • This is how it looks after the first raising (after about an hour at 30 °C).
  • Step 13
  • Press the dough lightly to deflate it. Taking care not to damage its surface, remove the dough out onto your counter. Cut into 12 pieces with a dough cutter, trying to make each piece have as much smooth surface as possible.
  • Step 14
  • Deflate the pieces, and roll each one up, tucking the cut edges underneath. Turn 90 degrees and repeat.
  • Step 15
  • Flip the dough ball over and pinch the seams together.
  • Step 16
  • Here is how the dough balls look before the 2nd raising period. Flip the balls over again and line up on a baking sheet with the seams down. Cover with a moistened kitchen towel, and let rise a second time for about 60 minutes, until the buns have puffed up lightly.
  • Step 17
  • This is how they look after the 2nd raising. (after 1 hour at 28°C).
  • Step 18
  • Bake in a preheated 200°C oven for 10 minutes. When they are golden brown, they're done!
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