This butter roll recipe is very easy to handle — minimal kneading (almost none), simple shaping, only needs one large bowl for mixing. Sesame is optional. A plain butter roll in its simplest form is always good.
I hardly need to knead it as the fat (in the butter) help forming the gluten rather easily. Just shape the dough, let it absorb the moisture from the milk, and be patient. That’s it. If you want it as less hands-on as possible, then leave the rolling pin and just shape it round. It then will be a bun, not roll, but tasty as same.
Sesame Butter Roll Recipe
A beginner-friendly butter roll recipe. No kneading is required. Hands-on time is just a few minutes. Let’s try it now!
Ingredients
Makes 6
- 25g butter
- 85 g hot water
- 75 g whole milk (from fridge)
- 15 g sugar
- 3 g yeast
- 3 g salt
- 225 g bread flour
- 5 tbsp toasted sesame
- egg wash/ any milk (for brushing)
How to Make
- In a large bowl, melt the butter in hot water. Then add the milk to temper the temperature.
- Add the sugar, yeast, and salt, give it a stir. Pour in the bread flour, mix until the dough is formed and smooth. Cover and let the dough absorbs the moisture.
- Add the toasted sesame and spread it evenly with the help of a scraper. Then gather the dough together until the dough is not sticky anymore. You may also leave it in the fridge overnight to proof slowly.
- After proofing, divide the dough into 6 parts and form each into a water-drop shape. Let the gluten rest for 30 minutes.
- Flatten the dough with a rolling pin, then gently roll it up from the bottom (widest part). Place them on a lined baking tray. Let it proof again, until it size up noticeably. Meanwhile, preheat the oven to 200ºC.
- Brush the proofed dough with egg wash or any milk, then bake for around 20 minutes until nicely coloured.
