Corn and Mayo Rolls

Directions

1. 1
   In a bowl, combine the flour, sugar, sat and yeast.
2. 2
   Put the sugar and yeast side by side, and keep the salt separate from the sugar.
3. 3
   Beat the egg and add milk to it till it weighs 200 g. Now heat it up to about body temperature.
4. 4
   Pour the egg and milk mixture over the yeast, and mix it in.
5. 5
   Mix well with your hands.
6. 6
   It's fine if you don't keep going till the dough comes together completely.
7. 7
   Take the dough out, transfer it to a working surface, and knead with your hands.
8. 8
   The dough will be sticky at first, but keep kneading until it no longer sticks to the working surface.
9. 9
   Take the butter and fold it into the dough as you see here, and then keep kneading.
10. 10
    Make it into a ball, and if it's smooth, it's fine.The gluten film is somewhat weak.
11. 11
    Put the dough in a bowl and cover it with plastic wrap for the first rising.
12. 12
    Let it rest in a warm place for about 40 minutes.
13. 13
    Combine the corn and the mayonnaise and stir well.
14. 14
    This is what it looks like after the first rising.
15. 15
    Roll out the dough into a square shape.Take the corn and mayonnaise from Step 9 and spread it over the dough, leaving a bit of the top edge free.
16. 16
    Starting from the bottom, roll up the dough and pinch the seam together tightly to close it.
17. 17
    With a kitchen knife, cut and arrange them as shown.
18. 18
    Using your fingers, tap them on the top to press them down to make them even in height.
19. 19
    Let rise for a second time in a warm place for about 20 minutes.
20. 20
    Bake for about 15 minutes in an oven preheated to 200C