Let's bake together with Cai Cai! I made butter rolls several times last week, and many friends asked if I had a tutorial. Actually, the dough is similar to the brioche dough we made before, just with less oil. I heard this butter roll is very popular at Sam's Club. It's really easy to make, and you can easily replicate it at home. It's soft, fluffy, and delicious. I also like to cut it in half and fill it with various fillings like chicken, eggs, vegetables, and bacon to make sandwiches for a nutritious breakfast. Let's recreate this delicious bread together!
Materials
Bookmark this tutorial | Easily recreate Sam's favorite butter rolls at home: step-by-step instructions
You can prepare the tangzhong (water roux) the night before. Mix the high-gluten flour, granulated sugar, and salt in the tangzhong ingredients until they are roughly combined, then add boiling water. Mix everything well, let it cool, and then refrigerate it.
Except for the butter and salt, put all the other ingredients for the dough into the bowl of the stand mixer, along with the prepared tangzhong (water roux). First, start at low speed to set the dough's consistency, then switch to high speed to knead.
After kneading to the extended stage, add butter and salt, and knead until it forms a smooth, elastic membrane that doesn't easily break.
Shape the kneaded dough into a roughly round shape and place it in a proofing box. Proof it in an environment of about 25-28 degrees Celsius until it roughly doubles in size. When you poke a hole with a floured finger, it should not shrink back or collapse. If the weather is hot, the bottom will shrink back very slowly, which also indicates that proofing is complete.
Deflate the risen dough by gently patting and pressing out any large air bubbles. After deflation, weigh the dough and divide it into 36 equal portions. It's important to weigh them so that the dough portions are the same size and the baked bread will look nice.
Fold and round it before placing it on a baking tray. See the video above for instructions.
Place the dough in an oven or proofing box to proof at a temperature of 33-35 degrees Celsius and a humidity of 80% until it has risen to about 1.5 times its original size, roughly filling the entire tray. The surface of the dough should be elastic and slowly spring back when gently pressed.
Brush a thin layer of beaten egg onto the surface of the risen dough.
Place in a fully preheated oven at 170°C (top heat) and 200°C (bottom heat) for 25 minutes. The time and temperature are for reference only; adjust according to your oven.
Healing dough~
After baking, brush the surface with melted butter while it's still hot.
Its surface is shiny and looks incredibly appetizing.
Gently shake the mold to demold and place it on a cooling rack to cool. When it has cooled to a slight residual temperature, pack it into bags and seal it for storage.
Soft and stretchy~
A delicious and easy-to-make recipe to easily replicate Sam's Club's butter rolls at home.
After cutting it in half, you can fill it with vegetables, eggs, chicken cutlets, etc., making it a nutritious breakfast.
Everything can be sandwiched~
Packed in sets of 4, these are perfect for gifting to friends, kids' spring outings, or for personal sale! Let's check in and share our experiences!
Save this tutorial | Tips for easily replicating Sam's Butter Dinner Rolls at home
Many friends have asked: "I followed the recipe exactly, why is mine too wet? Why is mine too dry? Why... why..." When making bread, you must be flexible with the amount of liquid in the recipe because flour absorbs water differently, and the climate, temperature, and humidity vary from north to south. You must observe the state of the dough and add liquid accordingly. This is a well-worn topic! Adjust the time and temperature according to your own oven. There is a big difference between large and small ovens, and even two identical ovens from the same brand will have temperature differences.
