Recipe: Appetizing Light and Fluffy Basic Bread Dough Bread Rolls

Light and Fluffy Basic Bread Dough Bread Rolls. Roll the dough up from the long side, and pinch the seam tightly closed. Roll it up from the top, and pinch closed securely. All purpose, cake, bread or wholewheat) with salt in the bowl of a stand mixer fitted with the dough hook attachment.

The fluffiest of all fluffy dinner rolls! This soft and airy bread, also known as Hokkaido milk bread, uses a fascinating but simple Japanese technique called 'Tangzhong' that ensures tender and fluffy results every time. Say 'HELLO' to your new favorite dinner rolls! You can cook Light and Fluffy Basic Bread Dough Bread Rolls using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients of Light and Fluffy Basic Bread Dough Bread Rolls

1. It's 200 grams of Bread (strong) flour.
2. Prepare 50 grams of Cake flour.
3. It's 25 grams of Sugar.
4. Prepare 3 grams of Salt.
5. You need 30 grams of Unsalted butter.
6. Prepare 3 grams of Dry yeast.
7. Prepare 180 grams of Milk.

Then take that dough ball and place it into a bowl with some light oil on the bottom. Go ahead and roll the ball around and make sure it's covered on all sides. Cover the bowl with a kitchen towel or sturdy paper towel, then let it rest for about an hour or until its doubled in size. You should see a fluffy ball of dough when you open it up!

Light and Fluffy Basic Bread Dough Bread Rolls instructions

1. In the winter, heat up the milk to about body temperature before using. In the summer use cold milk. If you're working in an air conditioned room, warm up the milk as you would in the winter..
2. Leave it up to your bread machine up to the end of the 1st rising..
3. Divide into any size you like, and cover with a tightly wrung out moistened kitchen towel or plastic wrap. Leave to rest for 10 to 15 minutes..
4. Press down lightly on each dough ball to deflate, and form them into any shape you like. If it looks like shaping the dough is going to take some time, start working on it after letting the dough rest for 10 minutes..
5. Leave it to rise (2nd rising) at 35°C for 20 to 30 minutes. Preheat the oven to 230°C. Let the dough rise to double its original size, keeping in mind the time it takes to preheat the oven..
6. Brush with egg white or finish the tops in any way you like. Lower the oven temperature to 210°C and bake for 10 minutes..
7. To form a roll: Press down on the dough lightly to deflate, and roll out with a rolling pin into a rough teardrop shape. Roll the dough up from the long side, and pinch the seam tightly closed..
8. Roll the dough gently so that one end is thinner than the other to blend in the seam, until the dough is about 20 cm long..
9. With the seam side up. roll the dough out into a 30 cm long spatula shape..
10. Roll it up from the top, and pinch closed securely..
11. Place the rolls on a baking sheet with the seam sides down, and leave to rise again (2nd rising) for 20 to 30 minutes..
12. Brush thinly with beaten egg, lower the oven temperature from 230°C to 210°C, an bake for 10 minutes. With 2 minutes of baking time, turn the baking sheets to ensure the rolls bake evenly..

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