Round Bread Rolls

Round Bread Rolls

These buns are perfect for breakfast.
They contain egg yolk and have slightly rich flavour.
If you microwave them for about 10 seconds, they become fluffy and delicious.

Ingredients: 8 buns

Bread flour
150 g
Cake flour
50 g
Dry yeast
3 g
20 g
3 g
Skim milk
16 g
28 g
Egg yolk (1) + water
120 g
Beaten egg (for glazing)
as needed


1. Put all the dough ingredients in a bread maker, and let it knead the dough.
2. Allow the dough to rise (1st proofing) at 30℃ until it is double in size.
3. Press the air out, and divide into 8 portions. Roll into balls, and let them sit for 15 minutes.
4. Reshape them, and allow them to rise (2nd proofing) at 36℃ for 30 minutes.
5. Brush the surfaces with the beaten egg. Bake in the oven for 10 minutes at 180℃.
6. And they're done.

Story Behind this Recipe

Butter rolls are too much work to form into shapes, so I tried baking dinner roll-style buns with egg and a generous amount of butter.