Monday, November 18, 2013

Soft Butter Rolls

Thanksgiving and Christmas are just around the corner. Are you on the lookout for some delicious butter rolls to serve for your dinner or breakfast table? These rolls were my all time favorite to serve. They were soft, sweet and buttery and I bet you can’t stop at just eating one. Let me tell you, I down 3 of them once it was out of the oven. I have to dance extra hard at my zumba that evening because of it. But it was all worth it, I don’t mind doing it all over again. It was that good!!

Ingredients (A)

1/2 cup lukewarm water
7 gram dried yeast
1 tsp sugar

Ingredients (B)

3/4 cup warm milk
5 tbsp soft butter
1/3 cup sugar
2 eggs
4 ½ cups flour
1 tsp salt

For Spread:

3 tbsp butter – room temperature

For glaze:

2 tbsp butter
1 tbsp honey

1. In a bowl, combined (A) and mix well. Set it aside for 5-10 minutes until mixture is foamy.
2. Pour the yeast mixture into the mixing bowl of the mixer (with whisk attachment) and add in the sugar, warm milk, butter, salt and eggs. Whisk until well combined.
3. Switch the attachment to a dough hook, and over low speed add in 4 cups of flour. Continue to mix until well combined. At this stage if the dough is very sticky you can add in the balance 1/4 - 1/2 cup of flour (I used all 4 ½ cups of it)
4. Continue to mix for another 4-5 minutes. Dough should be slightly sticky when touched. Transfer the dough to a well grease large mixing bowl. Cover bowl with plastic wrap and allow it to rise in a warm place until double in size. 1-2 hours depend on the environment.
5. Get ready a large baking pan and line it with parchment paper. Punch down the dough and divide dough into 2 equal portions. On a lightly floured work surface, roll out one piece of the dough to about 12 -14” circle.
6. Once rolled out spread the top with half of the soft butter. Using a pizza cutter, cut the dough into four equal pieces. Then, cut each of the four pieces into three even pieces so you have a total of 12 triangles of dough – kind of like cutting a pizza.
7. Take one of the triangles of dough, and rolling from the wide edge towards the narrow point, roll the dough into 12 crescent rolls.
8. Place onto the baking pan. Repeat the same to the rest of the dough. Cover the rolls loosely with a kitchen towel and let it rise in a warm place until double in size.
 9. Preheat the oven to 375 degree F and bake the roll for 20 minutes or until golden. While baking, melt the honey and butter together in the microwave, and when rolls come out of the oven, immediately brush them with the honey butter. Cool on the pan until ready to serve.

Note: For these rolls using 4 ½ cups of flour is just perfect for me but if you live somewhere very dry or humid, or at very high altitude you many want to reduce or increase the flour by ¼ cup. Please note that the dough should be fairly sticky. If you add too much flour the roll will be very dry and heavy. As for the baking time it may vary depending on how hot is your oven so keep a close eye on them.


Veronica said...

Your rolls are so soft and beautiful, and they are so consistent in shapes.

PH said...

Gertrude, I can munch on these butter rolls the whole day hah! hah!

Anonymous said...


If I use instant packet yeast, do I still have to mix with water?

~~louise~~ said...

Oh Gertrude what heavenly rolls! Thank you so much for sharing...

The Experimental Cook said...

This buns look seriously good!

Alice said...

look so pretty. nice color and definitely delicious :)