If there’s one thing that gets everyone agreeing at parties, it’s buffet rolls. Soft, fragrant, golden just right and ready to disappear from the table within minutes. This party buffet rolls recipe is the perfect solution for birthdays, aperitivos, Christmas, New Year’s Eve, graduation parties or any occasion when you want something good, practical and super versatile.
Making these soft homemade rolls is a real pleasure: the dough is simple, the rising does its little miracle and the aroma that fills the kitchen is pure joy. And let’s be honest… the most fun part is filling them! Cold cuts, cheeses, tasty sauces, vegetarian, gourmet or classic versions: these soft buffet rolls lend themselves to a thousand combinations and suit everyone’s tastes.
They’re perfect to prepare in advance, easy to transport and ideal for anyone who wants to organize a homemade buffet without stress. Small, easy to eat standing up (because at parties nobody really sits down), and so good you’ll keep reaching for another.
Plus, here’s a secret: you can make them ahead and freeze them, so you’ll always have a supply ready for impromptu aperitivos or last-minute guests. The best parties are the ones organized without panic… but with a tray full of freshly baked soft rolls, absolutely yes 😏
So, if you’re looking for the perfect buffet roll recipe, soft, versatile and irresistible, you’re in the right place. Now roll up your sleeves: the dough won’t make itself… but I promise every bite will be worth it!
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Cooking time: 20 Minutes
- Portions: 18Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups Manitoba flour
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 7.5 fl oz whole milk (room temperature)
- 6 tbsp softened butter
- 3 1/3 tsp fresh yeast
- 1 1/3 tsp salt
- 1 egg yolk (for brushing)
- 1 tsp milk
Tools
- 1 Planetary mixer Girmi
Preparation
Mix and let rest 5–10 minutes, until a light foam forms on the surface;
In a large bowl (or in the stand mixer with the dough hook) put the Manitoba flour;
Add the milk with the yeast, then the rest of the milk, the whole egg and the egg yolk;Knead. When the dough starts to come together, add the salt;
Add the softened butter little by little, waiting for it to be absorbed before adding more;
Knead for about 10–15 minutes (8–10 minutes in a stand mixer) until you obtain a smooth, compact dough;
Shape into a ball and place it in a lightly buttered bowl. Cover with a kitchen towel;
Leave to rise until doubled (about 2 hours), in a cool, dry place;
Once risen, turn the dough out onto the work surface and divide it into balls of about 1–1.5 oz for small buffet rolls;
Form smooth balls by pulling the dough downward and place them on a baking sheet lined with parchment paper, slightly spaced apart;
Cover and let rise again 45–60 minutes;
Mix the egg yolk with the teaspoon of milk and gently brush the surface of the rolls;
If you like, you can add sesame or poppy seeds;
In a preheated conventional oven at 356°F for about 15–18 minutes, until nicely golden on top;
Slice them only when completely cold so they don’t get squashed.
Once cold, you can freeze them. To serve, simply defrost at room temperature and warm for 3–4 minutes in the oven.
