SUPER EASY BUTTER ROLLS
Today I’m sharing with you the recipe for the world’s most delicious rolls, or should I say more 🙂
I go crazy for BUTTER ROLLS, I stuff them both with cold cuts and cheeses and with spreads and jam. They are really useful in buffets and disappear in a flash! The satisfaction of making them at home makes them even more delicious.
Fresh out of the oven, warm, spread with butter and jam for breakfast… needless to say, there’s nothing better 🙂
Let’s see how I made these buffet rolls 🙂
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 30 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 185.33 (Kcal)
- Carbohydrates 28.23 (g) of which sugars 2.69 (g)
- Proteins 5.38 (g)
- Fat 6.22 (g) of which saturated 3.80 (g)of which unsaturated 2.40 (g)
- Fibers 1.13 (g)
- Sodium 295.64 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 30 rolls
- 4 cups all-purpose flour
- 3/4 cup milk
- 5.5 tbsp butter
- 1/4 cup water
- 1 tsp active dry yeast (or 12g fresh yeast)
- 1 egg
- 2 tsp salt
- 1 tsp sugar (to activate the yeast)
- 1 egg
- 1.5 tbsp milk
Tools
- Stand Mixer
Preparation BUTTER ROLLS
For those using dry yeast, subtract 2 tbsp of water from the total noted and then follow the package instructions.
First, let’s make the dough:
in a stand mixer or with electric beaters: add the flour, milk, yeast, and water and start mixing with the dough hook, then add the egg.
Once combined, add the butter in pieces and allow it to gradually incorporate.
Wait 15 minutes and add the salt.
Once done, let the dough rest for about three hours.
At this point, perform two BOWL FOLDS:
I usually do these in my doughs because they make them softer, but if you don’t have time, you can skip this step.
If you decide to do them, here you find everything –> EASY BOWL FOLDS EXPLAINED.Once done, let the dough rest UNTIL DOUBLED.
(it depends a lot on the temperatures, about 4 to 6 hours)
Once done, let the dough rest for about three hours.
Once risen, transfer the dough to a work surface and divide the dough into balls of about 1 oz each.
Shape the folds and let rest for another hour.
Brush with egg and milk and bake for about 15 minutes at 355°F static oven, 340°F fan oven.
THE BUTTER ROLLS are ready to be filled as you like
STORAGE
The rolls keep well sealed for about a week. They can be frozen and taken out as needed as shown in my Instagram stories PS FOLLOW ME!!
