Rich and Creamy Bread Rolls

Rich and Creamy Bread Rolls

A rich bread with plenty of heavy cream. Take one bite, and the creamy taste will fill your mouth!


Bread (strong) flour
160 g
White sugar
12 g
Dry yeast
2 g
Lukewarm water
80 ml
Heavy cream
35 g
a pinch
Unsalted butter
20 g


1. Dissolve the dry yeast in the lukewarm water.
2. Add the bread flour and the white sugar to a blender. Add the mixture from step 1 and the heavy cream and knead.
3. Once it's come together smoothly to a point wrap up the butter in the dough and use your hands to lightly knead it. Place back in the blender and knead.
4. Once you have a smooth, stretchy dough make into a nice round shape and allow to first rise for 40 minutes.
5. Remove the gas and separate into 9 pieces. Cover with a well-wrung damp towel and let sit for 10 minutes.
6. Remove the gas again, restore the rounded shape and place in a pan (my pan was too big. I think 15 x 15 cm should be fine).
7. Allow to second rise for 30 minutes.
8. Bake in the preheated oven at 190℃ for 15 to 20 minutes.
9. They're moist and soft!

Story Behind this Recipe

I had some heavy cream left over so I used it in bread. You can freeze bread so the heavy cream doesn't go to waste.