These soft salted butter rolls are fluffy, light, and fragrant. I often prepare them for my child’s snack to bring to kindergarten: stuffed with fresh cheese, they are practical, wholesome, and perfect even for the little ones. I chose a longer leavening time with fresh yeast and smart use of the bread machine only for the dough: the result is soft rolls, well-leavened and not over-buttered.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 17 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For 17 rolls of about 1.4 oz each.
- 1 3/4 cups all-purpose flour
- 1 cup cups milk
- 3 tbsp butter (cold, diced)
- 0.28 oz fresh yeast
- 2 tsp sugar
- 2 tsp salt
- to taste herbs
- to taste olives
- to taste seeds (of your choice)
Tools
- 1 Bread Machine
- 1 Tablespoon
- 1 Knife
- 1 Baking Tray
- 1 Parchment Paper
Steps
Pour into the bread machine pan in this order: the milk, the diced butter, the flour, the crumbled fresh yeast, the sugar, and the salt.
Start the dough only program and let it work until a soft, smooth, and well-incorporated dough is obtained.During the program, at a certain point, the machine will emit a beep: it’s the right moment to add optional ingredients. In my case, I used black olives, which I rinsed from their brine, then chopped into pieces and well-drained.
Close the lid and let the machine incorporate them uniformly into the dough without further intervention.During the final phase of the program, the machine will emit a beep: usually, this moment corresponds to the opportunity to remove the kneading paddles.
At this point, I open the machine, remove the paddles, gently gather all the dough to form a single ball and reposition it in the pan.
Close the lid and let the dough rise directly inside the machine, exploiting the residual heat, until the program is complete.Turn the dough out onto the work surface and divide it into portions of about 1.4 oz each.
For each piece, I proceed as follows:
– gently flatten it with my hands to deflate it delicately;
– bring the upper and lower edges toward the center, creating initial tension;
– then roll the side ends, sealing well;
– finally, perform a rounding by rotating the roll on the work surface to achieve a smooth and regular shape.
This step helps the rolls rise better during leavening and maintain a uniform shape during baking.
Arrange them on a baking tray lined with parchment paper.Cover the rolls and let them rise for 1.5–2 hours, until they appear soft and well-developed.
Bake in a preheated oven at 356°F (static or fan-assisted) for 15–20 minutes, until golden. Allow to cool slightly on a wire rack before serving.
Useful Tips
For children’s snacks, these rolls are ideal stuffed with fresh cheeses like crescenza, stracchino, or robiola.
Do not increase the butter: the long leavening already ensures softness.
If adding ingredients like olives or sun-dried tomatoes, do not exceed 1.8–2.5 oz in total.
For a more golden surface, you can brush the rolls with a little milk before baking.
Variants
Herb Rolls: add chopped rosemary or thyme directly into the dough.
Rustic Version: replace 100 g of all-purpose flour with whole wheat flour.
Buffet Rolls: form pieces of 1 oz for a smaller size.
Storage
The rolls remain soft for 1–2 days in a food bag. They can also be frozen when cool and reheated in the oven for a few minutes.
FAQ (Questions and Answers)
Can I use dry yeast?
Yes, you can replace fresh yeast with 3 g of dry yeast, slightly reducing the leavening times.
Can I knead by hand?
Sure, knead for about 10–12 minutes until you get a smooth and soft dough.
Can I use a fan oven?
Yes, you can use the fan mode at 338–347°F, checking the browning.
These soft salted butter rolls have become a staple in my house, especially for the kindergarten snack. Soft, practical, and customizable, they lend themselves to many fillings and are prepared without stress. A simple recipe, designed for everyday life.
Let me know how they turned out and what your favorite filling is!
