Soft and Buttery Dinner Rolls
Homemade Butter Rolls: A Delicious and Easy Recipe
This recipe is a carefully re-measured version of a bread-making practical exam recipe, perfect for home baking. The taste is remarkably similar to the rolls you find in bakeries. Enjoy a slightly crisp exterior and a rich, buttery interior right in your own kitchen!
Butter Roll Dough- 250g Bread Flour
- 25g Sugar
- 5g Salt
- 37g Unsalted Butter, softened
- 7g Milk Powder
- 20g Egg (room temperature)
- 7g Instant Dry Yeast
- 132g Cold Water
Cooking Instructions
Step 1
Before you begin, ensure all your ingredients are precisely measured and ready. Accurate measuring is crucial for successful baking, especially for doughs.
Step 2
In a large mixing bowl, combine the bread flour, sugar, salt, milk powder, instant dry yeast, egg, and water. Exclude the butter for now. If using a stand mixer, start on low speed until the ingredients just come together, then increase to medium speed and mix for about 5-7 minutes. If mixing by hand, stir with a spatula until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
Step 3
Once the dough surface is smooth, elastic, and has a slight sheen, add the softened butter. Continue mixing (or kneading by hand) until the butter is fully incorporated and the dough becomes even smoother and more pliable, about another 5-7 minutes. Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for the first proof. Allow it to double or even triple in size, which should take approximately 40 minutes to 1 hour.
Step 4
After the first proof, gently punch down the dough to release the gas. Turn it out onto your work surface and divide it into equal portions of approximately 45g each. Cover the divided dough portions with plastic wrap to prevent them from drying out and let them rest for 10 minutes. Then, shape each piece into a smooth ball (round).*This process is called pre-shaping.*
Step 5
Next, shape the dough balls into a ‘tadpole’ shape. Gently flatten each dough ball with your palm, then pinch and taper one end to form a tail, while rounding the other end. You can also achieve this shape during the initial shaping process if you prefer.
Step 6
Take the ‘tail’ end of the tadpole-shaped dough and gently flatten it with a rolling pin. Then, using the rolling pin, press down from the top and roll towards the tail, stretching the dough into an elongated shape, about 20cm long. Be careful not to tear the dough; aim for a thin, even rectangle. Starting from the wider top end, roll the dough downwards tightly towards the tail. This creates a beautiful spiral effect, similar to the photo. (Alternatively, you can just flatten the tail and roll from the top without excessively elongating the rest of the dough).
Step 7
Place the shaped rolls onto a baking sheet or tray, leaving some space between them. Brush the tops lightly with an egg wash. This wash will give the rolls a beautiful golden-brown color as they bake. Cover the rolls and let them undergo their second proof.
Step 8
The second proof should take place in a warm, humid environment. Allow the rolls to puff up until they are approximately double their original size. This usually takes about 30-40 minutes. Be careful not to over-proof them, as this can affect the final texture.
Step 9
Once the rolls have doubled in size, bake them in a preheated oven at 190°C (375°F) for 10-12 minutes, or until they are a lovely golden brown on top and sound hollow when tapped on the bottom. Remove from the oven and let them cool on a wire rack before enjoying your delicious homemade butter rolls!
