Ingredients
500 gr bread flour
2 2/3 teaspoons instant dry yeast
5 tablespoons sugar
1 egg
280 cc warm milk
1 teaspoon salt
90 gr unsalted butter
Knead by hands or breadmaker until dough becomes elastic. Fermented for 30 to 40 minutes until double in size.
Divide dough into 23-24 pcs, around 40 gr each. Benching time 10 minutes.
Shape the dough into butter roll shape. Second fermentation for about 40 minutes.
Do egg wash. Preheat oven 190 c then bake for 12-17 minutes depending on your oven.
