Hotel Breakfast!! Easy Buttery Table Rolls

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Hotel Breakfast!! Easy Buttery Table Rolls. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Hotel Breakfast!! Easy Buttery Table Rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hotel Breakfast!! Easy Buttery Table Rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hotel Breakfast!! Easy Buttery Table Rolls is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Hotel Breakfast!! Easy Buttery Table Rolls using 7 ingredients and 11 steps. Here is how you cook it.

I made these table rolls when I went to go visit my parents.

The dough will be slightly difficult to handle because it has milk and an egg yolk. To make things easier, dust your work space with flour. Recipe by Yun

Ingredients and spices that need to be Prepare to make Hotel Breakfast!! Easy Buttery Table Rolls:

1. 250 grams Bread (strong) flour
2. 15 grams Sugar
3. 2 grams Salt
4. 35 grams Margarine
5. 3 grams Dry yeast
6. 140 ml [A] Milk
7. 1 [A] Egg yolk

Instructions to make to make Hotel Breakfast!! Easy Buttery Table Rolls

1. Combine the [A] ingredients so that you have 170 ml of liquid combined.
2. Put all ingredients into the bread machine. Choose the dough setting and switch it on!!
3. When done, transfer the dough onto a dusted work place. Press it down lightly to punch out the air.
4. Divide into 10 portions. Form balls with the closed ends facing down. Cover with a tightly squeezed damp cloth. Let it ferment for 20 minutes.
5. Using a rolling pin, stretch it out into a flat oval.
6. Roll it up with your hands into a teardrop shape.
7. Open up the upper corner slightly. Again, using a rolling pin, stretch it out so that it's thinner towards the tip.
8. Pick up the wider corner and roll it up.
9. Transfer onto a baking tray lined with parchment paper. Spray some water on them. Let rise (second rising) in 35℃ oven for 40 minutes.
10. The dough should rise to about 1.5 to 2 times its original size.
11. Brush some beaten egg on top. Bake for 17 minutes in a 180℃ preheated oven.

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