Buttery Dinner Rolls
Updated: Apr 2, 2019
Soft and fluffy, buttery rolls made on milk and honey (or maple syrup).
Great for breakfast or dinner.
Yield: 8 rolls
Time: 20 min prep +1hr rest + 5 min prep +30 min rest + 15 min baking
Tin: cast iron or pyrex dish (high temperature resistant) or baking tray
- 1 cup (250ml) full-fat milk
- 2 large Tablespoons (40g) butter
- 3 cups* (450g) all-purpose flour
- 2 Tablespoons (40g) maple syrup (or honey)
- 1 teaspoon (5g) olive oil
- 2 teaspoons (6g) active dry yeast
- 2 flat teaspoons (10g) salt
- 1 large egg mixed with 2 Tablespoons full-fat milk
1. Proof the yeast: In a small pot warm up milk, butter, maple syrup (35-37C). Add yeast and mix until combined. Set aside in warm place for 10 minutes. You should see the mixture bubbling up slightly. If you don’t, start again.
2. Prepare the dough: Sift flour and salt into a large bowl. Add milk mixture (from Step 1). Bring the mixture together until combined. Add 1 teaspoon of olive and knead by hand for 1 minute. Then transfer the dough onto lightly floured work surface and knead for another 10 minutes (**see Hints section). Grease large bowl with butter, transfer the dough into the bowl and cover with cling film or clean and dry kitchen towel. Let the dough rest for 1 hour in warm place - in this time it should double in size.
3. Shape rolls: Once the dough doubles in size, lightly punch to degas and transfer the dough onto lightly floured work surface. Cut into 8 equal parts (you can cut formed dough in 4 first, then each quarter into half). Grease skillet or baking dish well with olive oil (or bake on parchment paper). Form rolls and place in the dish. Cover the dish/baking tray with dry kitchen towel and let the rolls rest for another 30 minutes. In that time preheat the oven to 190C.
4. Bake: Brush gently with egg wash just before baking and bake at 190C for 15-18 minutes.
1. ** For kneading: Lightly flour your hands (lightly oiling your hands with canola or another neutral flavoured oil will work too), you can sprinkle a little bit of flour on the dough at the beginning. Then stretch the dough and fold into 3 parts (same way as you fold business letter) and knead; stretch-fold-knead. Keep repeating this move for about 10 minutes. You will notice the dough becoming more elastic and starting to pull away from your hand. You will also notice the dough ‘growing in your hands’. These are all good signs. After 10 minutes the dough should become elastic and easy to form into a round shape - it may still be a little bit sticky - which is OK.