Soft butter cream roll

 

Ingredients ================ 1 cup of warm water (240ml, 240g) 3 tablespoons of sugar (45 ml, 40 g) Half a teaspoon of salt (3 g) 1.5 teaspoons (5 g) instant dry yeast 3 tablespoons of cooking oil (45 ml, 45 g) Plain flour (strong flour) 3 cups (720ml, 435g) Italian buttercream ================== 1 egg white (35 g) 1 pinch of salt (2 g) 1 tablespoon of sugar (13 g) 2 tablaspoon of water (30ml, 30g) sugar 1/3 cup (80ml, 70g) Half a cup of unsalted butter (120g) at room temperature Preheated oven at 180 degrees (355F) for 12 minutes