By now you’d already know breads and brownies are my favorite things to bake. I feel there are so many breads to bake but there is so little time! These butter rolls are breakfast kind of rolls. If you have a dough maker or electric mixer with dough attachment, these can be proofed twice and baked in only 90 minutes and you can serve your family a perfect Sunday morning breakfast.
How to bake these rolls to get the best result ?
- Always measure your ingredients by weight. The authentic recipes will always suggest weight measurements. You can get a decent kitchen scale for a very economical price these days. So consider buying a kitchen scale if you want to achieve best results!
- Always test your yeast before using it. Keep your yeast in freezer and it will stay good past the expiry date. My experience is Active Dry Yeast goes bad right after the expiry date even kept in freezer. But instant yeast remains good even past the expiry date. I don’t know the reason but that’s what I have experienced.
- Always take the time to knead the dough. Make sure you follow the kneading method mentioned in the recipe. If you are kneading by hand, make sure you spend good 20 minutes to knead the dough.
- Always proof the dough for the suggested duration. Don’t skip the second proofing to save time!
If you try these rolls and you love them as much as I do, don’t forget to tag me on your Instagram! I love to see what good things you bake!
Bake these amazing butter rolls to serve a special breakfast.
- AP Flour 200g
- Yeast 3g
- Sugar 20g
- Salt 3.5g
- Non-Fat Milk Powder
- Egg 25g (half egg, save the remaining egg to brush the rolls before baking)
- Butter 25g
- Water 115g
- Mix lukewarm (110F) water and yeast and leave it covered until frothy.
- Add the flour, sugar, salt and milk powder in a mixing bowl. If you are kneading with machine, start kneading the dough while gradually adding the water and yeast mixture. Knead the dough until it started leaving the sides of the bowl. If your are kneading with hands, mix the dough with spatula or wooden spoon and take out the dough on a floured surface knead the dough for around 20 minutes. The dough should be very smooth and elastic.
- Place the dough in a bowl and cover it. Keep the dough in a warm place until it’s double in size. It will take around 30 minutes in Summer and around 60 minutes in Winter.
- When the dough has doubled in size, take it out on a floured surface and divide in 6 or 8 balls.
- Make a tear-drop shape out of each ball and make a roll starting from wide side.
- Line a baking tray with baking paper and place the rolls in baking tray. Cover the tray with kitchen towel and leave it covered until the rolls are doubled in size. Again it will take around 30 minutes in Summer and around 60 minutes in Winter.
- Turn on your oven at 230℃ at the end of rising time. Make a egg wash with 1 tsp of water with the remaining egg and brush the rolls before baking.
- Bake the rolls for 9 to 10 minutes until nice golden.
- You can also brush the rolls with melted butter after taking out of the oven for that extra oomph!