Butter Roll-Style Bread

Bring the butter to room temperature until soft.

Place all ingredients in a bowl. Mix thoroughly with a wooden spatula, then knead by hand until the dough comes together. Transfer to a work surface. Stretch and fold the dough repeatedly until it becomes smooth and can be rolled thinly without tearing. (Approximately 20 minutes)

Shape the dough into a ball and place it in the center of the inner pot. Select “Manual: Ferment,35”, set the heating time to 40 minutes, and press “START/SET”. (First Fermentation)

Once the dough has fermented and expanded to 2-2.5 times its original size, press “Cancel”. (To check, press the center of the dough with a finger dusted in bread flour; if the indentation remains, the first fermentation is complete.)

Transfer the dough to a floured work surface and gently press it down to release the gas. Divide it into 8 equal portions using a knife or dough scraper, reshape each into a ball, cover with a damp cloth, and let rest for 10 minutes.

Roll each portion into an oval shape about 4cm wide with a rolling pin, then roll it up from the front.

Place one rolled piece in the center of the inner pot and arrange the others evenly around it. Select “Manual: Ferment,35”, set the heating time to 40 minutes, and press “START/SET”. (Second Fermentation)

Once the dough has expanded to about 1.5–2 times its original size, press “Cancel”.

Select “Manual: Bake,Medium”, set the heating time to 40 minutes, and press “START/SET”.

When heating finishes, open the lid without pressing “Cancel”. Insert a bamboo skewer; if no dough sticks, flip the dough over. Turn the dial to set an additional heating time of 10 minutes, then press “START/SET”.

Once baked, remove the bread immediately.