Japanese Butter Roll (Crescent Roll)

9 INGREDIENTS • 13 STEPS • 2HRS 30MINS

Japanese Butter Roll (Crescent Roll)

Soft, fluffy, yet slightly chewy. Spread some butter and jam and have it for breakfast!
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Soft, fluffy, yet slightly chewy. Spread some butter and jam and have it for breakfast!
author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com

2HRS 30MINS

Total Time

Ingredients

Servings
12
us / metric
Bread Flour
2 cups
Bread Flour
All-Purpose Flour
3/4 cup
All-Purpose Flour
Salt
1/2 tsp
Salt
Instant Dry Yeast
2 tsp
Instant Dry Yeast
Caster Sugar
4 Tbsp
Caster Sugar
Milk
1 cup
Warm Milk
Unsalted Butter
1/3 cup
Unsalted Butter, melted
Egg
2
Eggs
Milk
1 Tbsp
Milk

Nutrition Per Serving

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Calories
192
Fat
5.6 g
Protein
5.0 g
Carbs
29.8 g
Love This Recipe?
author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com

Cooking Instructions

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step 1
In a large mixing bowl, first add in Milk (1 cup), Instant Dry Yeast (2 tsp), Unsalted Butter (1/3 cup), and Egg (1).
step 1 In a large mixing bowl, first add in Milk (1 cup), Instant Dry Yeast (2 tsp), Unsalted Butter (1/3 cup), and Egg (1).
step 2
Next, add the Caster Sugar (4 Tbsp), Bread Flour (2 cups), All-Purpose Flour (3/4 cup), and Salt (1/2 tsp).
step 2 Next, add the Caster Sugar (4 Tbsp), Bread Flour (2 cups), All-Purpose Flour (3/4 cup), and Salt (1/2 tsp).
step 3
Using the dough attachment of your mixer, mix everything together until it forms into dough.
step 3 Using the dough attachment of your mixer, mix everything together until it forms into dough.
step 4
Then turn your mixer to speed 4 and knead for about 10 minutes. Be sure to let your mixer rest in between to avoid overheating.
step 4 Then turn your mixer to speed 4 and knead for about 10 minutes. Be sure to let your mixer rest in between to avoid overheating.
step 5
Once your dough has become smooth and elastic, stop kneading and let it proof in a large greased bowl for an hour.
step 5 Once your dough has become smooth and elastic, stop kneading and let it proof in a large greased bowl for an hour.
step 6
After an hour, knock out all the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.
step 6 After an hour, knock out all the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.
step 7
Use a pizza roller and cut out 16 triangles.
step 7 Use a pizza roller and cut out 16 triangles.
step 8
Roll each of them up to form the pretty rolled shape. Pinch the end to make sure it is secured.
step 8 Roll each of them up to form the pretty rolled shape. Pinch the end to make sure it is secured.
step 9
Transfer them into greased pans.
step 9 Transfer them into greased pans.
step 10
Let it proof for the second time for one and the half hour.
step 10 Let it proof for the second time for one and the half hour.
step 11
Preheat oven to 180 degrees C (350 degrees F) or 160 degrees C fan-forced (320 degrees F fan-forced).
step 12
For the egg wash, mix together Egg (1) and Milk (1 Tbsp). Gently brush them with egg wash and bake it in the oven for 10 to 15 minutes.
step 12 For the egg wash, mix together Egg (1) and Milk (1 Tbsp). Gently brush them with egg wash and bake it in the oven for 10 to 15 minutes.
step 13
Serve and enjoy!
step 13 Serve and enjoy!

Tags

Breakfast
Brunch
Comfort Food
Bread
Snack
Shellfish-Free
Kid-Friendly
Vegetarian
Japanese
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