Savory Roll with Butter (Print View)
Fluffy golden rolls with a buttery touch, ideal for serving warm with various dishes.
# Ingredient List:
→ Dough
01 - 2 cups all-purpose flour (250 g)
02 - 1 tablespoon granulated sugar (12 g)
03 - 1 teaspoon fine salt (5 g)
04 - 2 1/4 teaspoons active dry yeast (7 g, 1 packet)
05 - 3/4 cup warm whole milk, 110°F (180 ml)
06 - 3 tablespoons unsalted butter, softened (45 g)
07 - 1 large egg
→ Topping
08 - 2 tablespoons unsalted butter, melted (28 g)
09 - 1/2 teaspoon sea salt flakes (optional)
# How to Make:
01 - Combine warm milk, sugar, and active dry yeast in a large bowl. Let sit for 5 minutes until foamy.
02 - Add flour, salt, softened butter, and egg to the yeast mixture. Mix until a cohesive dough forms.
03 - Transfer dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in volume.
05 - Punch down the dough, then divide it into 8 equal portions. Shape each portion into a tight ball and arrange on a parchment-lined baking sheet, leaving space between rolls.
06 - Cover the rolls and allow them to rise again for 20 to 30 minutes until puffy.
07 - Preheat oven to 375°F (190°C).
08 - Brush the rolls with half of the melted butter.
09 - Bake for 18 to 20 minutes until golden brown.
10 - Remove rolls from oven, immediately brush with remaining melted butter, and sprinkle with sea salt flakes if desired. Serve warm.
# Expert Advice:
01 -
- They're soft enough to pull apart with your fingers, sturdy enough to hold butter without falling apart.
- The whole process fits into an afternoon without demanding your constant attention.
- One batch disappears faster than you'd expect, which is exactly the point.
02 -
- Cold milk will not activate the yeast, and boiling milk will kill it—aim for warm to the touch, around 110°F, or it won't work.
- Overworking the dough during kneading is actually hard to do; the more you knead, the stronger and more elastic it becomes, leading to better texture.
- Don't skip brushing the rolls immediately after baking while they're still hot—this makes the crucial difference between dry rolls and soft, butter-soaked ones.
03 -
- Room temperature matters more than you think—if your kitchen is cool, proofing takes longer, so be patient and let the dough tell you when it's ready rather than rushing by the clock.
- Save the water you boil potatoes in and use it instead of milk for a dough that rises even more impressively, though the rolls will be slightly less rich.