Put all the ◎ ingredients in a bread machine, then press start and wait for the 1st rising to finish. Kneading: 15 minutes, 1st rising: 40 minutes
Divide the Step 1 dough into 10 portions, and shape into balls. Cover with plastic wrap to prevent them from drying out and let them rest for 15 minutes.
Form the Step 2 dough into teardrop shapes.
Roll out bottom half of the dough with a rolling pin while gently stretching it out with your hand. Then roll out the top half while stretching it out with your hand, but make it a little bit wider than the bottom half.
When it's stretched out about a 25 cm long piece, roll it up starting from the top (wide) end. Pinch the end closed securely.
Arrange the formed rolls on a baking sheet lined with parchment paper. Cover with plastic wrap to prevent them from drying out, and leave them for the 2nd rising for 40 minutes. The dough should double in size.
Brush the risen step 6 rolls with beaten egg, and bake in the oven for about 15 minutes at 200℃. Done.
Story Behind this Recipe
I wanted to make the ultimate fluffy light butter rolls, and arrived at this recipe.
They are basic butter rolls, so you can use it to make all kinds of sweet or filled breads. Even if you hand-knead this they'll still turn out light and soft!