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1
Toss all the ingredients except for the butter into the bread machine.
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2
After 15 minutes of mixing, add the butter and allow to rise.
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3
After the 1st rising, remove the dough from the machine and divide into 70 g portions.
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4
Form into rounds and let rest for 20 minutes.
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5
Using the amounts listed above, the butter rolls will turn out to be slightly large.
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6
If you like smaller sizes, divide the dough into about 40 g portions.
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7
Form the rounds into a carrot shape.
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8
Then roll them out with a rolling pin.
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9
Roll loosely from the broader side, and place on a baking tray with the seal side down.
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10
If the narrow side (far end) is flattened out, the sealed side will be smoother.
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11
Prevent the dough from drying out and allow it to rise for 30-40 minutes.
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12
If the room temperature is too low, adjust to 35C.
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13
(2nd rising)
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14
Glaze the rolls with beaten egg, and bake at 200C for 10-15 minutes in the oven.
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15
Additional notes on shaping.
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16
Take the dough from step 4 and with your hands, stretch until narrow and about 24 cm long (refer to photo, dough on the left).
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17
With a rolling pin, flatten it out (refer to photo, the 2nd dough from the left).
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18
Roll them up from the near-side.
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19
Roll them up loosely.
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20
If you roll them up too tightly, the dough will not rise well.
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21
The near-side is broader and the far end is narrower.
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22
Gently press down and place with the seam side down.
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23
If needed, spray to prevent the dough from drying out and allow to rise (2nd rising).
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24
Glaze with beaten egg and bake at 200C for 10-15 minutes.
