Soft and Buttery Homemade Rolls
[Home Baking] Making Delicious Mini Butter Rolls with a Mini Oven
Experience the warmth and richness of freshly baked bread right in your home! Butter rolls, the quintessential basic bread in yeasted dough baking, boast a wonderful flavor on their own. They are so irresistibly delicious, even without any toppings, thanks to the buttery aroma that fills your mouth. We’re sharing a recipe for butter rolls that will serve as a convenient and satisfying pantry staple. You can make wonderfully tasty butter rolls even with a mini oven!
Butter Roll Ingredients- 250g bread flour (high-gluten flour)
- 30g sugar
- 25g unsalted butter, softened to room temperature
- 5g active dry yeast
- 4g salt
- 1 large egg (approx. 50g)
- 110-120g milk, not cold
- 1 large egg for egg wash (to brush before baking)
Cooking Instructions
Step 1
In a large bowl, place the 250g of bread flour. Create three small wells in the flour. In one well, add the 5g of active dry yeast. In another, add the 30g of sugar. In the third, add the 4g of salt. Separating these ingredients prevents the yeast and salt from coming into direct contact, which helps with proper fermentation. Next, add the 1 large egg and 110g of milk. Begin mixing with your hand or a spatula until no dry flour remains, starting the dough formation.
Step 2
Once the flour has come together into a rough mass, add the 25g of softened butter. Now, knead the dough by pushing and folding it with the heel of your hand for about 10-15 minutes until the dough becomes smooth and elastic. This kneading process develops the gluten, which is crucial for the bread’s texture.
Step 3
To check if your dough is ready, take a small piece and gently stretch it. If it can be stretched thinly without tearing, becoming almost transparent like a windowpane, the gluten has been sufficiently developed. If it tears easily, continue kneading for a few more minutes.
Step 4
Gently shape the smooth dough into a ball. Place it in the bowl and cover it with plastic wrap or a damp cloth to prevent it from drying out. You can poke a few small holes in the plastic wrap. Place the bowl in a warm place (around 25-30°C or 77-86°F) for the first proofing (bulk fermentation) for about 1 hour.
Step 5
Check if the first proof is complete. The dough should have increased in size by about 2.5 times its original volume. To test, gently poke the dough with a flour-dusted finger; if the indentation remains without the dough springing back completely, it’s ready.
Step 6
Gently punch down the proofed dough to release the gases. Divide the dough into 8 equal portions and shape each into a round ball (this is called pre-shaping or rounding). Cover the dough balls with a damp cloth and let them rest at room temperature for about 20 minutes. This resting period (bench rest) makes the dough more pliable for shaping.
Step 7
After the 20-minute rest, you’ll notice the dough balls have become puffier. They are now ready for the final shaping.
Step 8
Gently press down on each rested dough ball to release any remaining gas. Then, shape each piece into a teardrop or elongated oval shape, with the pointed end facing upwards.
Step 9
Using a rolling pin, gently flatten and lengthen each dough piece into an elongated shape, about 20cm (8 inches) long. Be careful not to tear the dough.
Step 10
Starting from the wider end of the dough, roll it up towards the narrower (pointed) end. Roll snugly but not too tightly. Gently pinch the final seam to seal it.
Step 11
Line a baking sheet with parchment paper and place the shaped rolls on it, leaving some space between them. Cover them again with a damp cloth or plastic wrap and let them undergo a second proofing in a warm place for about 30 minutes, or until they appear visibly puffed up and nearly touching.
Step 12
Once the second proofing is complete, gently brush the tops of the rolls with the prepared egg wash. This will give the crust a beautiful golden-brown color as it bakes. Ensure the egg wash is applied evenly over the entire surface.
Step 13
Bake in a preheated oven at 180°C (350°F) for about 10 minutes. Baking time and temperature may vary depending on your oven, so adjust as needed. They are ready when they turn a lovely golden brown.
Step 14
These freshly baked, warm butter rolls are incredibly soft and melt in your mouth with a delightful buttery flavor. They are wonderfully delicious and satisfying even without any spreads, perfect with a cup of coffee or tea. For an even more delightful treat or a substantial snack, you can enjoy them with jam, chocolate cream, butter, or cream cheese. Enjoy your homemade butter rolls!
