Name: Soft Bread Rolls with Custard Cream Filling
Prep time: 120 min
Cook time: 18 min
Total time: 138 min
Yield: 4 servings
Ingredients: Bread flour – 200g; Warm milk – 80g; Egg – 54g (1, at room temperature); Instant dry yeast – 4g (1.5 tsp); Sugar – 30g (3 tbsp); Salt – 3g (1 tsp); Unsalted butter – 30g (room temperature); Heavy cream – 200g; Sugar – 15g (1.5 tbsp); Custard cream – 120g; Casella (crumbled soft bread) – 180g; Unsalted butter – 30g (room temperature); Egg yolks – 31g (2); Milk – 200g; Starch powder – 20g (2 tbsp); Sugar – 20g (2 tbsp); Vanilla essence – 5g (0.5 tbsp)

Directions

1. Preparing the Dough

In a bowl, mix warm milk, yeast, and sugar to activate the yeast. Add egg, flour, and salt, then mix well. Add butter and knead the dough until it becomes smooth and elastic.

2. First Rise & Shaping

Cover the dough and let it rise in a warm place for 1 hour or until it triples in size. Release the gas, divide into 4 portions, shape into balls, and rest at room temperature for 20–30 minutes.

3. Rolling & Baking

Roll each ball, seal the edges, and arrange on a baking tray. Cover with plastic wrap and let rise again until doubled. Bake at 150°C (302°F) for 15–18 minutes.

4. Making Casella & Cream

Cut the crust off baked bread and crumble the soft part to make casella. In one bowl, mix custard and softened butter. In another, whip heavy cream and sugar until stiff. Combine both creams gently.