Butter roll

Recipe for butter roll

This article was published by: Matthew

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♼ Recipe origin is unknown. Butter roll, recipe Rating: 4.8
Number of votes:77 INGREDIENTS:

Makes 15

210g milk

1 egg, lightly beaten

400g high protein/ bread flour

60g castor sugar

50g salted butter

2 tsp bread improver (optional)

1 tsp bread softener (optional)

2 tsp yeasts

1 egg, lightly beaten for egg glaze

Filling:

185g tuna spread or any other filling of your choice

Method:

1. Measure all ingredients into the bread pan in correct order as suggested by the manufacturer of your breadmaker . Insert bread pan into breadmaker.

2. Select setting to Dough. When unit signals and display reads 0:00, remove dough.

3. Punch dough down to release air bubbles produced during the proving. Divide dough into 15 equal portions, each weighs approx. 53g. Shape into rounds . Cover dough with a damp cloth and rest for 5 minutes

4. Dust working surface with a little flour. Shape a dough into a tear-drop shape . Using a rolling pin, roll dough out. Place some filling at the broader end of dough. Roll the dough up . Make sure filling is enclosed. Repeat this step with the rest of the dough.

5. Arrange bread dough on a greaseproof baking tray. Cover with a damp cloth and prove for 30-45 minutes.

6. Preheat oven at 190 degC. Glaze rolls with egg glaze. Bake for 20-30 minutes or until top of buns are golden brown .

7. Remove buns on to a wire rack. Glaze buns again with egg glaze. Let cool.