Steps to Prepare Super Quick Homemade Japanese Butter Rolls (Table Rolls, Dinner Rolls, White Bread Rolls)

Hello everyone, I'm Dave and welcome to my recipe page. Today I will show you how to make a signature dish, step by step how to quickly make Japanese butter cakes (dinner, lunch, white cakes). My favorite. For me, I would make it a little special. It will be fragrant and delicious.

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Many things affect the quality of Japanese sweets (table cakes, lunch cakes, white cakes), the type of ingredients, the choice of fresh ingredients, the ability to shorten the way of preparing and serving food. If you want to make delicious Japanese butter rolls (cakes, pastries, white pastries), do not worry, if you know the technique, this dish can be used as an unusual dessert.

The number of servings for the preparation of Japanese rolls (table wheels, dinner rolls, white rolls) 8 pieces. So make sure this portion is enough for you and your beloved family.

To get started with this particular recipe, we first need to prepare some ingredients. You can make Japanese butter cakes (table cakes, pastries, white cakes) with 10 ingredients and 15 steps. Here's how you can get it.

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Ingredients and spices needed to make Japanese butter rolls (table roll, dinner roll, white roll):

1. 170 grams (6 ounces) baking flour
2. 30 g (1 oz) baking flour
3. 4 g (1 and 1/3 tbsp) instant dry yeast
4. 20 g (0.7 oz, 2 and 1/4 tbsp) cane sugar
5. 3 grams (1/2 teaspoon) of salt
6. 30 g (1 oz) beaten egg
7. 30 g (1 oz) unsalted butter at room temperature
8. 15 g (0.53 oz, 1 tablespoon) cream, whipped cream
9. 100 g (3.5 oz, 2/5 US cup) warm water
10. wash the eggs

Instructions for Japanese Butter (Table Roll, Dinner Roll, White Roll)

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2. [Make flour. ] Heat the water in the microwave to 40 ℃ / 104 F. (If the room temperature is high, use cold water).
3. Add the cream to the beaten eggs and mix well. Add hot water to the mixture, stir and set aside.
4. Place the breadcrumbs and flour in a large bowl and stir to combine. Make a well in the middle and add cane sugar and instant dry yeast. Place the salt immediately next to the dry yeast.
5. Pour 80% of the mixture with warm water. (Add sugar and yeast first.) Mix well. Pour the remaining water mixture into the dusty area. Mix well to form a mass.
6. Place it on the work surface. We take it out, stretch it and press it for 5 minutes. Press the flour with your hands onto the work surface and fold in half. Repeat this for 7-8 minutes. Spread a portion in a thin layer. If it ain't broke, it's done.
7. Drain and smooth, add unsalted butter. Fold the butter in half to collect the butter. Break into small pieces and assemble. Spread well with your hands before mixing.
8. Press the flour with your hands onto the work surface and fold in half. Repeat this for 7-8 minutes until the skin is soft and smooth. Spread a portion in a thin layer. It is done when the fingers are visible. Give it the shape of a ball.
9. Pour some into an oiled dish. Cover with plastic wrap and let rise for 40-60 minutes until doubled in volume at about 35℃ / 95F (or in a warm place). Fingerprint test! Press a finger of flour into the dough. It is ready when the breath turns slightly and remains unfinished.
10. Press gently to remove the airbags. Divide into 8 equal parts. Mix and form balls. Cover with a damp cloth and leave for 15 minutes. (It will rise slightly in 15 minutes.)
11. [Shaping the rolls. ] Fist and round, reverse. Fold the bottom third up and then fold the top third down. Fold and seal.
12. Twist to make a rod and twist to the side to make a 12 cm / 4.7 inch long drop. Make 8 points. Keep them on the seam side.
13. Pull the tail by hand and pull it into a ball to 22-24 cm / 8.7-9.4 inches. Turn it over and hold the tip away from you, twisting it slightly. Rotate the starting tip. Be careful not to tighten.
14. Place on a parchment-lined baking sheet, face down. Let rise for 30 minutes at about 40℃ / 104F (or in a warm place) until doubled. Preheat the oven to 220℃ / 428F.
15. Lightly fry with egg. Bake at 210℃ / 410F for 10-12 minutes until golden brown. Lower the cookie sheet into the oven and make sure the cookies don't wrinkle.

Also, as you gain experience and confidence, you will be able to continue and adjust your diet according to your personal preferences. If you need more or less ingredients, or want to create a recipe with a more or less spicy flavor, you can make slight adjustments along the way to achieve this goal. You will simply start preparing your food in no time. And this is not necessarily something you will learn from basic cooking skills, but you can never learn them if you have those basic cooking skills.

So I'm going to pair this with an extra dish, a step-by-step guide to making Japanese butter rolls (Table Roll, Dinner Roll, White Roll). Thanks for reading. I'm sure you can make it at home. There will be more interesting recipes made at home. Be sure to bookmark this page in your browser and share it with family, co-workers and friends. Thanks for reading. Let's cook!