Japanese Butter Roll (Crescent Roll)

23.03.2019

Ingredients

  1. 300 g bread flour
  2. 100 g all-purpose flour
  3. 1/2 teaspoon salt
  4. 2 1/2 teaspoon instant dry yeast
  5. 4 tablespoon caster sugar
  6. 250 ml milk
  7. 2.5 oz unsalted butter
  8. 2 egg
  9. 1 tablespoon milk

Steps

  1. In a large mixing bowl, first add in milk, instant dry yeast, unsalted butter and egg.

  2. Next, add the caster sugar, bread flour, all-purpose flour and salt.

  3. Using the dough attachment of your mixer, mix everything together until it forms into dough.

  4. Then turn your mixer to speed 4 and knead for about 10 minutes. Be sure to let your mixer rest in between to avoid overheating.

  5. Once your dough has become smooth and elastic, stop kneading and let it proof in a large greased bowl for an hour.

  6. After an hour, knock out all the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.

  7. Use a pizza roller and cut out 16 triangles.

  8. Roll each of them up to form the pretty rolled shape. Pinch the end to make sure it is secured.

  9. Transfer them into greased pans.

  10. Let it proof for the second time for one and the half hour.

  11. Preheat oven to 180 degrees C or 160 degrees C fan-forced (350 degrees F or 320 degrees F fan-forced).

  12. For the egg wash, mix together egg and milk. Gently brush them with egg wash and bake it in the oven for 10 to 15 minutes.

  13. Serve and enjoy!

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