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(Note: I've edited the recipe a bit from the original.)
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Put the ingredients in a bread machine or a kneading machine and make the dough until the 1st proofing is done (the dough should be about 2 or 2.5 times bigger).
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Knead until gluten film forms!
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Take out the dough and press it with your hands to eliminate air.
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Divide the dough into 8 pieces and shape them round.
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Cover the dough lightly with a cellophane wrap or a kitchen towel and let it sit for 15 minutes.
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The dough is ready once they've puffed up nice and round.
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Press the dough with your hands to eliminate air, then make into an oval shape and close the seams tightly with your finger.
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Face the seams down.
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Make sure not to dry the dough and let it sit for the 2nd proofing.
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If you're using the proofing system on the oven, let it sit at 30 to 40C for 40 to 50 minutes.
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Let the dough sit until the dough is about 2.5 times bigger.
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After the 2nd proofing, start to preheat the oven to 200C.
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Make a cut in the middle.
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The dent should be about 1 cm.
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Brush on beaten egg with 1 tablespoon of water on the surface of the bread.
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Cut butter into small pieces and place it on the cut.
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Sprinkle granulated sugar generously.
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The bread will be delicious even without the butter on.
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I didn't place butter on when I was on a diet.
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Bake in a 200C preheated oven for 15 minutes and then it's ready!
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Check on the rolls while baking and place aluminum foil over top if they look like they're going to burn.
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23
The ingredient amount was suppose to fit the 30 cm square baking sheet, but some parts of the rolls are sticking together; It's just a little bit, so it's alright.
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I make this bread in various ways like replacing the milk with water, or using 50 ml (45 g) of heavy cream + a little bit of water.
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The rolls will be soft when you use water, and will have a rich flavor when you use milk.
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Rolls topped with sugar and butter The butter flavor and the crispy sugar will make you happy!
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Enjoy!
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It's exquisite!
