Mix together the strong flour and rice flour and sift twice. Add the ◆ ingredients to your bread maker. Let it work through the first rising.
Take the dough out and remove the gas. Separate into 10 pieces (1 piece = 52 g) and make into rounded shapes. Cover with a damp cloth and let sit for 15 minutes.
Roll the dough and extend into a 15 cm-long cone.
Use a rolling pin to stretch out the dough to about 30 cm, as if you were making a long, thin triangle. The half closest to you should be thicker than the half furthest from you.
Start with the wide end at the section furthest from you, and roll towards you. Once finished, be sure it's properly sealed on the end.
Cover a baking pan with a cookie sheet and place your bread rolls. Spray with mist.
Setting your oven's fermentation function at 40℃, let rise a second time for 30 minutes. After this is done, preheat your oven to 180℃.
Use a brush to apply the egg coating, and bake for about 20 to 25 minutes.
Allow to cool on a baking rack. Once cooled, store in a plastic bag to avoid drying out.
Story Behind this Recipe
I wanted to enjoy a soft yet healthy butter rolls.
Please adjust the proofing and baking times according to your home oven. Move the baking pan between the upper/lower levels of your oven to bake your rolls evenly. In Step 4, if you don't spread out the dough with one wider side, the rolls won't come out with the right shape. Roll out the dough into a narrow triangle form.