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1
Put all of the ingredients into a bread machine and set to knead until smooth.
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After the kneading is finished, remove the kneading blade.
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Form into a slightly flat ball, (or leave as is).
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4
Wrap the bread machine in plastic wrap.
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5
In the summer, the bread should rise in about 6 hours indoors without air conditioning.
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6
During the other seasons, allow it to rise for 6 hours in the bread machine on the yeast-starter setting or the bread-rising setting.
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If not using the dough rising setting, it will take 8 to 10 hours in the spring and fall at 20C (room temperature), or 12 to 15 hours in the winter at less than 20C.
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8
The yeast was a bit too strong, so this rose a bit too much, but because it's made beginning with liquid yeast and without a starter, there will be no sour taste.
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9
Transfer the dough to a dusted work surface.
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10
Divide and roll into balls, wrap in plastic or vinyl, then let rest for 30 minutes.
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11
Form the rolls into your desired shape.
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12
(I made mine into round balls.)
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13
Wrap in plastic wrap or vinyl, and let the dough rise for a second proving.
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(In the summer, it should take 60 to 70 minutes in a room without AC, and 90 minutes in the spring and fall, 120 minutes in the winter in an unheated room)
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15
Please adjust the rising time depending on the room temperature and strength of the yeast.
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The dough should rise 2.5 to 3 times in height.
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Sprinkle with bread flour over the rolls, then bake for 12 minutes at 150C without letting it brown.
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They're done!
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19
You'll be surprised at the taste--it's different from bread made from dry yeast!
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20
Your mouth will be filled with the delicious taste of flour and butter.
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21
Or apply an egg wash, then bake for about 15 minutes at 180C to make French rolls.
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22
You can also use this dough for making deli bread or sweet bread.
