Recipe: Perfect Extravagant Checkerboard Bread Rolls

Recipe: Perfect Extravagant Checkerboard Bread Rolls Delicious, fresh and tasty.

Extravagant Checkerboard Bread Rolls. Extravagant Checkerboard Bread Rolls I wanted to make cute-looking bread using my leftover custard and anko paste. This is a delicious dough even without the custard or an paste, so eat them by themselves, or add in your favorite filling. I changed the photo for the black cocoa version.

Working quickly, roll frozen dough pieces in butter, then in one of the seasoning mixtures to lightly coat, coating half of the rolls with the poppy seed-sesame seed mixture and the remaining rolls with the cornmeal-cheese seasoning mixture.

Alternate rolls in the prepared pan.

Cover rolls with greased plastic wrap.

You can have Extravagant Checkerboard Bread Rolls using 11 ingredients and 12 steps. Here is how you cook it.

Ingredients of Extravagant Checkerboard Bread Rolls

1. You need 260 grams of Strong bread flour.

2. You need 40 grams of Cake flour.

3. Prepare 30 grams of Sugar.

4. It’s 4 grams of Salt.

5. It’s 30 grams of Butter.

6. It’s 210 grams of Milk and eggs.

7. It’s 4 grams of Dry yeast.

8. It’s 8 grams of A. Black cocoa (soaked in 1 teaspoon water).

9. It’s 1 of B. Custard Cream.

10. It’s 1 of B. Anko paste.

11. It’s 1 of Almond slices and white sesame.

Gently push fist into dough to deflate.

Shape each piece into a ball.

Brush top of each ball with egg white mixture.

Arrange seed side up in checkerboard pattern in pan.

Extravagant Checkerboard Bread Rolls step by step

1. Make the dough in the bread maker. After it has finished kneading (about 20 minutes), take the dough out. Divide it into 2 equal portions, and return A and the dough to the bread maker. Knead for about five minutes..

2. Once the cocoa and plain dough are finished, cover with a wet cloth for the first rise (the photo shows them after rising)..

3. After rising, divide into 8 equal portions (16), roll them up nicely, and let rest for 15 minutes..

4. If you are adding in the B cream and anko paste, add the custard to the cocoa dough. Add the anko paste to the plain dough..

5. Dont put too much filling in! Wrap each ball up and tightly close the ends..

6. Place both types of dough into a paper lined or greased pan. Let rise for the second time to about 1.5 times the original size..

7. After they have plumped up nicely, coat with milk or egg whites, top with sliced almonds and white sesame if you like, and bake in the oven at 180°C for about 20 minutes..

8. Cover with aluminum foil after about 10 minutes to keep the tops from burning. After baking, drop the whole pan from above to remove the hot air..

9. The contrast is cute.~ These are checkerboard patterned bread rolls..

10. Eat them plain, or enjoy it with your favorite filling..

11. This time I filled them with whipped cream using a cream puff pastry bag..

12. This was the previous top photo. This has a gentle color scheme with the plain cocoa..

Or, sprinkle the seeds over the top of the milk dipped roll.

Arrange the rolls in the pan in a pattern of your choice.

Lift the parchment out of the pan and place the rolls on a wire rack.

Dip each roll into milk and then into the seeds of your choice.

Or, for better seed placement than I got, sprinkle the seeds over the top of the milk dipped roll.