Recipe: Perfect Simple Sugar-Topped Bread Rolls

Simple Sugar-Topped Bread Rolls. This orange sugar bread rolls is a really easy Chinese/Asian bakery style milk bread. I am in love with this Chinese/Asian bakery style bread that only needs single proofing, loaded with freshly squeezed orange juice, and topped with sugary freshly grated orange zest and butter. Zucchini bread gets extra flavor and texture from golden raisins and a sweet topping of cinnamon and brown sugar.

Once you give this banana bread a try, you'll never go back! Cinnamon Sugar Topped Banana Bread. by Natalie. ~~Cinnamon Roll Bread Recipe easy to make sweet bread with a scrumptious cinnamon streusel filling/topping! You can cook Simple Sugar-Topped Bread Rolls using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Simple Sugar-Topped Bread Rolls

1. It's of Bread dough.
2. Prepare 160 grams of Bread (strong) flour.
3. Prepare 40 grams of Cake flour.
4. Prepare 20 grams of Sugar.
5. Prepare 2 grams of Salt.
6. Prepare 3 grams of Dry yeast.
7. You need 140 grams of Milk.
8. You need 25 grams of Margarine.
9. You need of For baking.
10. You need 1 of Margarine.
11. It's 1 of Granulated sugar.

Easy Homemade Cherry Bread: A simple quick bread with maraschino cherries in every bite. Don't forget the almond cherry glaze on top! Uncover and brush each with egg wash. Sprinkle sugar mixture and chocolate on top of the butter evenly.

Simple Sugar-Topped Bread Rolls step by step

1. Add the strong bread flour and cake flour to a bowl. Add the yeast and sugar to the part of the bowl nearest to you and the salt at the back. Measure out the milk and margarine..
2. Heat the milk to body temperature (room temperature is also ok if it's summer). Add the milk to the mixture on top of the yeast and blend a little with your fingers. (Adjust the amount of milk if it looks like it is going to be too much or too little)..
3. When fully mixed, turn the dough out onto the work surface and knead with the palms of your hands (pressing in a forward motion). Knead for 10 minutes and when a thin film begins to form, add the margarine..
4. It won't combine well at first, but with a bit of effort everything should start to come together. Knead until the dough becomes a little glazed, gather into a large ball and placed it seam-down back in the bowl..
5. Cover the bowl in cling wrap and a damp cloth and prove inside an oven heated to 35℃ for 40 minutes The dough should double in size..
6. Take the dough out of the bowl and punch down. Split the dough into 8 equal pieces and form each piece into a ball. Cover with cling wrap or a bowl and leave to rest for 20 minutes (15 minutes if it's summer time)..
7. Once rested, roll the dough into oblong oval shapes whilst getting rid of any excess gas and roll it up away from you. Make sure they don't become too wide though..
8. Once rolled, firmly seal all of the seams and form into lemon shapes. Line them up on a baking tray lined with parchment paper, leaving plenty of space between each one..
9. Leave to prove for a second time in the oven for 30 minutes at 40℃..
10. Once proved, heat the oven up to 180℃. Whilst the oven is heating up, score each one, put some margarine on the top and sprinkle with plenty of sugar..
11. Bake for 17 minutes at 180℃ to finish..

It was very simple and easy to follow your recipe. Definitely will be making them again. Bread flour and All-purpose flour: Mixing these two kinds of flour allows us to control the protein content of the bread. Which just means that it will give the Sugar: We Filipinos love our buns sweet. Sugar is needed to make the dough and also for the butter topping.