Sunday, January 9, 2011

Basic Butter Rolls: Plain and boring, I don't think so!

We need some basic and simple thing, like the bread that is so versatile, the one that you can have as a breakfast, or as a companion to any meal. I want to make a butter roll for a long time, but due to the feeling that it's so simple (and plain or boring ^^"), the other recipe always wins. 

But after I made a lot of breads, the need for basic bread still remains. Basic Butter Rolls, I think if it made properly, the bread should be great too.
And the other thing that remind me of the butter rolls is I just bought a new bread recipe book. I stop buying a book on bread from other author except Mikasan, because I really like her. But she didn't launch new book for a year, so I have to see something new. And what did I do?, I just browsing through the Amazon Japan (hehe, this is the website that I love) and a saw him  荻山 和也 (Kozuya Ogiyama). Actually he is not a new face but I didn't pay attention to him before. He is a instructor who has a good reputation (and he studied about bread both in Europe and Japan), and I thought to myself "why I didn't see him before?"
So the first thing that I do is put one of his book into a cart and pay, and when I got the book I wanted to try the recipe right away.
And the best recipe to try is the most basic recipe, because if the basic bread is not good, the fancy one will be nothing.
My first butter roll is very ugly, I didn't know that when roll the dough, we should keep it narrow, so the bread is not a fat and tight roll but it's long and thin. And when my sister tasted it she said that she didn't like it, well, I felt bad.
But her tone changed on the next morning after she ate it with jam and butter, "it's good as a base", that's what she say ^^.
And I make it again, this time with more confident ^^, I know that my butter rolls still look too long but the taste is not the problem, it's very good with jam, salted butter or anything that you like. Because it's easy to enjoy, the original recipe that make only 5 rolls is not enough, I have to double the recipe (but if you want to make only 5, just divide the ingredient that's all).
Now I have one more of good basic bread in my collection ^^, but I can guarantee that it's not the only butter rolls recipe in my blog as long as I want to try new recipe all the time. And I think you should be happy to try new thing again, right? So, let's go to the kitchen and bake !

Butter Rolls
Makes 10
300g ............................... Bread flour
4g .................................... Salt
30g .................................. Sugar
40g .................................. Butter (soft)
30g .................................. Egg (lightly beaten)
6g .................................... Instant yeast
150ml ............................... Water
*Using the rest of the egg for egg wash by mixing with 1tbsp of water.

Sprinkle the yeast over the water, rest for 10 minutes.
Mix the flour, sugar and salt together.
 Pour the egg, water and yeast mixture, and butter into the flour bowl.
Mix until combine and turn into a soft dough.
Take out off the bowl and knead until smooth. (You can see how to knead the bread, here)
 Put the dough into a lightly buttered bowl, cover with the plastic warp and let the dough rise until double in size, about 1 hour.

Shaping the butter rolls:
Preheat  the oven to 180°C.
Line a baking sheet with baking paper or silicone baking mat.
 Divide the dough into 10 pieces and roll into a ball.
Press the ball into 10cm round.

Flip the lower sides of the round  and press to seal the round will turn into a long triangle.
Roll with rolling pin until 20cm long.
Roll the dough, by starting from the wider part into a roll.
Cover the rolls with damp towel and let the rolls rise until almost double in size about 30 minutes. 
Brush with egg wash and bake for 13 -15 minutes or until golden brown.
Take out off the oven and let the rolls cool on a wire rack.
When serving, warm the rolls and serve with your meal or with jam and butter.

Basic Butter Rolls: 
Plain and boring, I don't think so!


  1. perfect butter rolls pook! and i see that you got the hang of the page break!!

  2. I love these type of butter rolls.
    I could just eat them plain, if made well enough, they are a star on its own.

  3. Hi, Jess
    ^^ Thank you a lot!!!!!! Now I can make it, hehe.

    Hi Wendy
    Yes, I think it's good on its own, and it can make other think taste better too.

  4. pook, they look perfect and very nice glazing! thanks for the step by step pictures, have an idea how to roll the bread.

  5. Hi Pook,
    Your rolls look so uniform and well shaped!

    I have his book too. And all his recipes are very reliable! Yet his methods and steps are very simple. I often bake butter. They are really great for any time of the day!

  6. It's so lovely! If you made it, it could never be plain and boring! I like it on its own too!

  7. Hi, Lena
    Thank you ^^, I hope you love it!

    Hi, Honey boy
    Oh!, yes his book is great!, I think I need more of him books, haha.

    Hi, Priya
    Thank you

    Hi, Passionate About Baking
    Yes, the simple thing can be really good too.

  8. Your butter rolls look so soft and fluffy. Nice pictures as well. Feel like grabbing it off the screen and immediately put a slab of butter and enjoy it. =)

  9. I love butter roll, yours looks so good and I love the golden and shiny crust!

  10. Hi, Dinewithleny
    Thank you ^^, well, I really want to send you the real one if I can.

    Hi, Jess
    Oh, I love it too, I think this recipe is very good, because my bread comes out in good shape^^.

  11. Hi :)

    What was the temperature of your oven?? That wasn't mentioned n I'm new at this. :)

  12. It's on the shaping step "Shaping the butter rolls:
    Preheat the oven to 180°C.
    Line a baking sheet with baking paper or silicone baking mat."

  13. Hi! ;)

    I just wonder if I could keep these in the freezer after rolling? And how long does it stand?
    Thanks a lot!

    Keep it up the good job baking lover! Xx

  14. Hi,
    You can keep in the freezer for one month, ^^

  15. Hello. Can I just shape them into balls instead?

  16. hi, i have not bread flour.i can replace in all purpose flour?? thanks for recipe >:))

  17. You need to reduce the amount of water, start by using 120ml of it, you will need more or less depends on the gluten contain of the flour. Anyway your bread will be soft and a bit cake like, than chewy.



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