Nothing beats an aroma of warm and buttery butter rolls. These rolls are so rich, once baked, brush them with softened butter and they will stay soft for days. In a large mixing bowl or the bowl of a stand mixer, add one cup of milk together with one large egg and instant yeast. Lightly whisk to combine then add all-purpose flour, sugar and salt. If you are using active dry yeast, use warm milk and set the mixture aside for the yeat to bloom.
Once you have added the dry ingredients, mix it in with a spatula until the dough forms then cover it for 20 minutes. Once the dough has rested for 20 minutes, add a quarter cup of softened butter and knead it with the dough then transfer the dough onto a lightly floured surface and knead the dough using your hands until the butter is well combined with the dough and you have a smooth elastic dough.
The dough is ready when it’s not tearing or breaking when you stretch it. Smooth the dough and form it into a ball then place the dough in a lightly oiled bowl, cover it with a plastic wrap and let the dough proof for at least one hour or until it doubles in size. Once chilled, degas the dough then form it into a ball and roll the dough out and cut it into 16 pieces.
Place a teaspoon of salted butter to fill each dough and roll it to the end. Place the rolled dough into a baking dish greased with butter then cover the pan and let the dough rest for the second time for 30 minutes then brush eggwash. Bake in a preheated oven at 350 degrees Fahrenheit for 18 to 20 minutes.
The rolls will come out of the oven when they are golden brown, immediately brush them with salted melted butter that way the rolls will remain soft for days. Enjoy these buttery rolls warm, spread with butter or jam and enjoy.
- 1 cup milk (250ml) (room temp to lukewarm)
- 1 large egg (50-55g)
- 2 and ¼ tsp instant yeast (7g)
- 3 and ¼ cup all-purpose flour (400g)
- ¼ cup sugar (50g)
- 1 tsp salt (4g)
- 1/4 cup butter (55g)
- Add 80 grams of salted butter for filling
- Some melted butter for brushing