1 1/8 c2 eggs + luke warm water (260 g)
4 tspactive dry yeast (12 g)
4 tspsugar (20 g)
2 tspsalt (6 g)
2 1/2 cbread flour (400 g)
4 tspbutter (20 g)
6 Tbspbutter (80 g)
12 Tbspsugar (160 g)
1/2 tsplemon juice
1/2 tspvanilla extract
2 call purpose flour (320 g)
How to Make Cookie Rolls
- The measurement of this recipe is converted from grams. I did my best to convert into "cup" & "spoons", but it may not give you the accurate texture. Measure in grams for best result.
Mix the egg+water mixture with the yeast; set aside and let it bubble up.
In a large bowl mix the sugar, salt and bread flour.
Pour the yeast water into the bowl and knead till everything is mixed well.
Add the butter and knead till smooth. Pull up the dough with fingers, and if it forms a thin skin without tearing (shown in the picture) it's done.
Let it rise in a greased bowl, covered, till it doubles the size (about 1 hr).
- <Cookie Dough>
in a medium size bowl, mix butter and sugar.
Gradually add eggs and mix well.
Mix in lemon juice and vanilla extract.
Add all purpose flour and mix well.
Wrap it and rest in the fridge till the bread dough is ready.
- Punch the bread dough to let out the gas.
Divide into 16, form them into balls.
Let rest, covered with wet cloth to prevent from drying.
- Divide the cookie dough into 16 as well.
Using a rolling pin, roll them into a flat circle (flour the counter surface if needed).
- Punch the bread dough balls to let out the gas again.
Re-roll each of them back into balls.
- Wet lightly the surface of each bread dough ball and cover with the flattened cookie dough. No need to cover/close the bottom; this will allow them to rise.
Using the back of a knife, make some lines just like "Tic-Tac-Toe"; this will make them look like "melon".
Sprinkle the top of the cookie dough with extra sugar (optional).
Let rise for 30 min.
- Bake in 350F oven for 20 min.