Measure out all the ingredients. Put the bread flour and cake flour into a bowl; put the sugar and yeast in the front part of the bowl, and the salt in the back part. Combine the milk and 30 g of egg.
Warm the milk and egg mixture a little bit in the microwave. Pour it in the bowl, aiming at the yeast. Mix the yeast part only for a bit.
After about a minute, start mixing up the whole bowl. When it's no longer floury, take the dough out onto a work surface and knead. Press from front to back.
After kneading the dough for about 10 minutes, add the butter and keep kneading. It will come apart to start, but come back together eventually.
When the dough has been kneaded, form a ball of dough with a smooth, taut surface. Seal the seam at the bottom tightly, and put the dough into a bowl. Cover with plastic wrap and a moistened paper towel.
Use the oven's bread-rising function (35-40 °C), leave the dough to rise (1st rising) for 40 minutes. When it has doubled in volume, the 1st rising is done.
Deflate the dough, divide into 8 portions and round off each portion, sealing the seams tightly.
Cover with plastic wrap or a bowl, and leave to rest for 15 minutes at room temperature.
When the dough has rested, deflate each piece of dough and roll out into an elongated teardrop shape with a rolling pin.
Roll up the dough as loosely as possible from the near end. Place with the end on the bottom.
Line up the rolls on a kitchen parchment paper lined baking sheet. Cover with plastic wrap and a moistened paper towel, and leave to rise using the oven'ts bread-rising setting (40°C) for 30 minutes.
After the 2nd rising, preheat the oven to 180°C. In the meantime, brush the tops of the rolls with beaten egg.
Bake in a 180°C oven for about 17 minutes. Please adjust the baking time and temperature depending on your oven.
Story Behind this Recipe
I made my family's favorite butter rolls.
The amount of water needed for the dough changes depending on the season. Hold back a little, and adjust so that the dough is easy to knead. You can omit the egg wash to glaze the tops if you like,