-
1
Add the ingredients into the bread machine in the order listed, and let the machine handle the dough until the first rising.
-
2
After the first rising has ended, divide the dough into 8 equal portions and shape into balls, cover with a well-wrung out cloth, and let rest for 10 minutes.
-
3
Shape the dough into balls again after it has rested.
-
4
Lightly press down on the dough to deflate it.
-
5
(You can press the dough on your palms.)
-
6
Pinch the outside of the dough, and roll it back up.
-
7
(Use the palm of your hand for this as well).
-
8
Neaten up and line the rolled dough up on a cookie sheet.
-
9
Cover with a well-wrung out cloth and let rise for the second time until 1.5~2 times the size.
-
10
(The dough will rise rapidly in the summer, leave it to proof in a cool room).
-
11
This photo shows the dough after it has risen for the second time.
-
12
Take this time to preheat the oven to 180C.
-
13
Lightly sprinkle the surface with bread flour, and cut a slit into the front with a knife that cuts well.
-
14
Slash the tops of the rolls.
-
15
Bake in an oven preheated to 180C for about 15 minutes, and it is done!
-
16
These rolls have a milky, subtly sweet fragrance!
-
17
Eat with pasta or stew.
-
18
They're also delicious on their own!
-
19
If you break the rolls apart like this after they've cooled down a bit and still warm, they're so fluffy and moist!
-
20
I recommend this bread for kids with egg allergies.
