Vietnamese Bread Rolls
- Preparation time: 120 minutes
- Cook time: 20 minutes
This is a popular recipe for the famous Vietnamese bread rolls - can be stored for up to 3 days.
- 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
- Dissolve sugar to 1/2 cup of luke warm water - add yeast and dissolve.
- In a large bowl, mix together flour, melted butter and salt. Add the liquid mixture above and beat slowly with an electric mixer. Add the rest of the luke warm water gradually if the mixture is still dry. Beat and mix well until the dough becomes consistent and has a smooth surface.
- Spray a bowl with cooking oil and place the dough there - cover and let sit for 1 hour until the dough doubles its size.
- Beat the dough slightly and knead well. Divide the dough into 6 to 10 portions, size of your choices.
- Slightly deflate the dough to even out the flour and roll back into the desirable shape.
- Place the rolls on a tray- lined with wax paper. Let sit in the oven for 30 minutes (you can turn on the oven for 1 minute at 100 Celcius degree and spray water to give the bread some moisture)
- Use a sharp razor to make a vertical slash. Smooth a tiny bit of water on the surface of the bread and dust with flour. Use the left over butter to fill in the slash.
- Preheat the oven to 375F or 190C degree. Bake for about 20 minutes until the bread turn light yellow and toothpicks come out clean.
What kind of yeast do you used?
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