Salted Butter Roll x Marble pastry board




  1.     500g bread flour

  2.      370g milk

  3.      25g butter

  4.      7g salt

  5.      30g sugar

  6.      5g instant yeast


  1. Put all the ingredients, except the cream, into a mixing bowl and mix.
  2. Stir the ingredients for about 7 minutes – be sure to incorporate 2 minutes of slow mixing, and 3 minutes of fast mixing throughout.
  3. Add unsalted butter to the mix and continue to stir until the dough’s consistency allows for pulling out films – this would take an additional3 minutes. A total of 10 minutes – from start to finish – would have elapsed, you may stop mixing at this point.
  4. Take out the dough and place it in the fermentation box for basic fermentation for 60 minutes.
  5. After fermentation is completed, the dough may be divided into separate 60-gram pieces atop your marble pastry board; proceed to shape them into water droplets, and allow them to ferment for a further 20 minutes.
  6. Flatten – thus lengthening – the dough, place a strip of salted butter at one end and begin rolling up the dough with the salted butter inside the dough. Allow it to ferment for a final 15 minutes.
  7. After the fermentation is complete, sprinkle a little coarse sea salt on the middle part of the surface, and let’s bake.
  8. Preheat the oven to 350 F. and bake at 350 F for 18-22 minutes or until the rolls are lightly golden.



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