Salt Bread

Salt Butter Rolls 【 Ingredient List 】 High-gluten flour 250g Milk 150g Whole egg liquid 25g Granulated sugar 18g Salt 3g High-sugar yeast 3g Unsalted butter 20g ［ Filling & Topping ］ Salted butter 40g Sea salt flakes, appropriate amount 【 Instructions 】 1️⃣ Mix all ingredients except the butter for the dough until a smooth dough forms with no dry flour. Then, add the softened butter and continue kneading until the dough can stretch into a strong, thin film (glove film). 2️⃣ Round the dough, place it in a bowl, cover with plastic wrap, and let it proof in a warm place at 28°C for about 60 minutes, or until doubled in size. Test for readiness by poking a hole with a floured finger; if the hole doesn't collapse or shrink back, it's ready. 3️⃣ Gently press out the air from the dough, divide it into 8 equal portions, round them, cover with plastic wrap, and let them rest for 15-30 minutes to make them easier to shape. 4️⃣ Roll one portion of dough into a teardrop shape, wider at the top and narrower at the bottom. Place 5g of salted butter on the wider end and roll it up naturally from top to bottom. Pinch the seam tightly and place it seam-side down. 5️⃣ Place the rolls on a baking sheet and proof in an environment of 28-30°C for about 40 minutes, until 1.5-2 times their original size. Lightly mist the surface with water and sprinkle with sea salt flakes before baking. 6️⃣ Preheat your oven to 180-200°C. Bake in the middle rack for 15-18 minutes, or until the surface is golden brown.