Plump and Soft Butter Rolls (Using a Bread Maker)

Name: Plump and Soft Butter Rolls (Using a Bread Maker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 240 grams Bread (strong) flour; 60 grams Cake flour; 195 grams when combined Milk + 1 egg; 6 grams salt; 30 grams Sugar; 15 grams Skim milk powder (optional); 40 grams Unsalted butter; 6 grams Dry yeast; 1 dash Beaten egg (glazing); 1 Flour for dusting

Servings: persons

1
Put all the ingredients except the ingredients in a bread maker and start the 'dough' function.
2
Put the dry yeast in the yeast compartment.
3
After the first rise in the bread maker, divide the dough into 10~12 portions with a scraper and roll into balls.
4
To prevent it from drying, cover the dough with cling film and put a moist tea towel on top.
5
Leave to rest for 10 minutes.
6
Roll the dough to into a cone shape (rather like a carrot) then flatten it out with a rolling pin.
7
Roll up the dough from the wider end.
8
Place the rolls on a baking tray with the end of the roll on the bottom and with space in between.
9
I can bake only 6 rolls at a time in our oven, so this is how I placed them on a baking tray.
10
I line a large microwave plate with parchment paper, and place the remaining 6 rolls on it.
11
Cover with cling film and put on top of the oven for the second rising.
12
Put the 6 rolls on the baking tray in the oven, and allow to rise for the second rising for 40 minutes, using the oven's 'bread rising' function.
13
Brush the egg wash on top to glaze.
14
Bake in a preheated 190C oven for about 8 minutes.
15
Do the same with the rest of the rolls.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 240 grams Bread (strong) flour, 60 grams Cake flour, 195 grams when combined Milk + 1 egg, 6 grams salt, and more.

Yes, Plump and Soft Butter Rolls (Using a Bread Maker) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!