Soft and Fluffy Homemade Rolls

Ingredients

• 160g Bread flour
• 10g Sugar　
• 2g Salt 　
• 2g Dry yeast
• 105g Water
• 15g Unsalted butter(room temperature)

For Sprinkle:Bread flour(as needed)

Directions

①Combine the dry ingredients ()and mix.
②Make a dent in the center and add dry yeast to the dent.
③Pour water over the dry yeast.
The best water temperature for the dough: About 15℃-20℃ for spring and autumn. About 10℃ for summer, and about 25℃-30℃ for winter.
④Mix roughly. Put onto a work surface.
⑤Knead. (15mins)
⑥Add butter and knead more. (5mins)
Near the end, pull the end of your dough with your thumb and fingers.
Keep spreading the dough with your fingers, stretching the dough into the thin translucent membrane.
Test to see if the dough's gluten has been developed enough.
⑦Make it round. Place it in a lightly butter bowl. Cover with a plastic wrap. Let it rise at 35℃ / 95°F (or warm place) until doubled in size, about 40min. (primary fermentation)
⑧Put onto a work surface. Press the dough to punch the air out.
Divide it into 18 equal pieces. Shape each piece into a ball.
⑨Cover with a lightly buttered plastic wrap(or a damp towel )and let it rest for 15 mins. (bench time)
Punch the air out and shape each piece into a ball again.
⑩Place them on the tray.
⑪Cover them with plastic wrap or a wet cloth not to dry, Let it rise at 35℃ / 95°F (or warm place) until doubled in size, about 40min.
(secondary fermentation)
⑫preheat the oven to 392 °F/200℃ .
⑬Sprinkle bread flour lightly.
⑭Lower the oven to 374 °F/190℃ and bake for 14 minutes