Vietnamese Bread Rolls

Ingredients

• 2 cups all purpose or bread flour
• 3/4 cup luke warm water
• 1 tbsp sugar
• 4 tsp melted butter
• 1 tsp salt
• 1 tsp yeast
• 3 tsp soft butter
• Extra flour for coating

Preparation

1. Dissolve 1 tablespoon of sugar in 1/2 cup of lukewarm water, then add 2 teaspoons of active dry yeast and stir until dissolved.
2. In a large mixing bowl, combine 3 to 4 cups of all-purpose flour, 1/4 cup of melted butter, and 1 teaspoon of salt. Gradually add the yeast mixture from the previous step and mix slowly with an electric mixer. If the mixture appears too dry, incorporate an additional 1/4 cup of lukewarm water gradually. Continue mixing until the dough reaches a smooth and consistent texture.
3. Lightly spray a clean bowl with cooking oil and place the dough inside. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm area for about 1 hour, or until it doubles in size.
4. Gently punch down the dough to release air and knead it well on a floured surface. Divide the dough into 6 to 10 portions, depending on your preferred size for the rolls.
5. To shape the rolls, slightly deflate each portion and roll it into the desired shape, ensuring an even distribution of flour throughout.
6. Arrange the rolls on a tray lined with parchment paper. Allow them to rise in a warm oven for approximately 30 minutes. (You can preheat the oven to 100°C for 1 minute, then turn it off and place a small dish of water inside for added moisture.)
7. Using a sharp razor blade or a knife, make a shallow vertical slash on the top of each roll. Lightly brush a small amount of water over the surface of the dough and dust with flour. Optionally, use any remaining melted butter to brush over the slash for added richness.
8. Preheat the oven to 375°F (190°C). Bake the rolls for about 20 minutes, or until they are a light golden yellow and a toothpick inserted comes out clean.