Alex Goh's Butter Rolls

 

Heard so much about Alex Goh's recipes.   Seen this lovely butter rolls posted by Lena of Frozen Wings that looks quite simple. With Lena's tips and advices, I baked these rolls when my hubby says he would like to have Western breakfast.

It turned out that we had these rolls  for dinner since they were freshly baked.

I can't understand why the dough has to be chilled in the freezer for 30 minutes after resting at room temperature for 15 minutes.  Lena has highlighted it ain't easy to shape the rolls.   Baring that in mind, I decided to divide the dough into 2 equal portions, then roll each portion into  rectangular shape.  I cut it slantwise [slender triangle shape] then flatten each piece before rolling up from the wide end into a croissant shape. I find this way easier than shaping each portion into a cone shape before rolling up.

 

 

 

 

 

 

Verdict - very nice bun recipe.  Soft, fluffy and moist.

Recipe Source - The World of Bread by Alex Goh, adapted from Lena [Frozen Wings ]
Ingredients A
300 gm bread flour
1 tsp instant yeast
35 gm sugar
1/2 tsp salt
1 tsp milk powder [optional]
Ingredients B
1 egg, lightly beaten [1/2 for the dough and 1/2 for egg wash]
120 ml cold milk 
50 ml cold water
30 gm butter 

1. Mix the bread flour, yeast, sugar, salt, milk powder in a mixer bowl. Using low speed on the mixer, then add in half of the beaten egg, cold milk and cold water to form a dough. 
2. Add in the butter and knead to form a smooth dough [about 10 minutes]. Let it rest for 15 minutes. 
3. Divide the dough into 40 gm pieces and shape them into balls [instead of this step, I shape the dough into a ball, place in a container]. Then put it in the freezer for 30 minutes to become firm. 
4. Shape into cone shape, then flatten the cone shape dough. Roll them up from the wider ends. I skip the step, instead I divide the dough into 2 equal portions. Then roll the portion into a rectangular shape, cut slantwise into a triangular shape for each piece. 
5. Flatten each piece and roll them up from the wider ends and pinch the tappering end to seal. 
6. Transfer them onto the baking tray and let it prove for 50 minutes. 
7. Brush with egg wash [remaining half egg plus a little water]. 
8. Bake at 190 degrees C for about 10-12 minutes or until golden brown. Remove to cool on wire rack.

I'm submitting this post to My Treasured Recipes 2 - Dough Starter Bread [Aug-Sept 2014]  Event hosted by Miss B of  Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery

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