You can make butter rolls as follows:

Preparation materials: 160g of flour, 88g of water, 24g of butter, 20g of light cream, 2g of salt, 20g of sugar, 2g of yeast and 1 egg.

1. Knead the flour, light cream, salt, sugar, yeast, warm water and butter together until you can easily pull out a thin film.

2: Round the dough, put it into a bowl and let it ferment for 2 hours.

3: Take out the dough and knead it back to its original size, i.e. to deflate it, then divide it into 8 small portions and let it rise for 15 minutes.

4: Take a piece of dough that has finished fermenting and roll it into an oval shape.

5: Start from the top and roll down.

6: After rolling, roll the dough into a large end and a small end.

7: Start rolling from the small end to the top again.

8: With your left hand, roll the dough down from the thick end, while pulling the tip of the dough with your right hand.

9: Place the rolled dough on a baking sheet and let it rise for a second time.

10: When the dough has doubled in size, it is ready.

11: Brush with egg wash.

12: Put the dough into the preheated oven at 180 degrees Celsius, center layer, upper and lower heat, 12 minutes.

13, when the time is up, take out, so that the butter roll has been completed.