Soft& Chewy Rice Flour Butter Rolls

Soft& Chewy Rice Flour Butter Rolls

I call these butter rolls, but there's actually only a minimal amount of butter in them, so they're pretty healthy!
The recipe uses rice flour for a soft and chewy deliciousness.

Ingredients: makes 10 rolls

◆ Bread (strong) flour
250 g
◆ Rice flour
30 g
◆ Milk
200 ml
◆ Sugar
15 g
◆ Butter
15 g
◆ Salt
3 g
◆ Dry yeast
3 g
Egg, for the glossy coating
1/2 beaten egg
Mist sprayer with water


1. 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.
2. 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.
3. Roll the dough and extend into a 15 cm-long cone.
4. 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.
5. 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.
6. Cover a baking pan with a cookie sheet and place your bread rolls. Spray with mist.
7. 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℃.
8. Use a brush to apply the egg coating, and bake for about 20 to 25 minutes.
9. 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.