SOFT BUFFET ROLLS Today I present the recipe for soft rolls, the ones we often find at buffets and that I personally eat as if there were no tomorrow 😀 To prepare these rolls, I created a very simple recipe, and I assure you that the result is guaranteed, you will get very soft rolls, perfect to fill with both savory ingredients and sweet creams, in short, versatile rolls perfect for any occasion. Now follow me in the kitchen, I’ll explain how to prepare soft buffet rolls!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 119.46 (Kcal)
- Carbohydrates 18.53 (g) of which sugars 1.38 (g)
- Proteins 4.29 (g)
- Fat 3.30 (g) of which saturated 1.88 (g)of which unsaturated 1.26 (g)
- Fibers 0.87 (g)
- Sodium 195.09 (mg)
Indicative values for a portion of 20 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 20 soft buffet rolls
- 8.82 oz all-purpose flour
- 8.82 oz Manitoba flour
- 1.76 oz butter
- 1 1/4 cups milk
- 1 teaspoon sugar
- 2 teaspoons salt
- 0.7 oz fresh yeast (or 0.25 oz dry yeast)
- 1 egg yolk
- 1 tablespoon milk
Useful tools to prepare soft buffet rolls
- 1 Stand Mixer
- 1 Brush
- 1 Baking Tray
Preparation of soft buffet rolls
To prepare these rolls, if you have a stand mixer, it will be a great ally, allowing you to obtain a well-kneaded and elastic dough in no time, but if not, don’t worry, we can knead by hand just as well, it will just take a little more time!
Start by placing the flours, the yeast dissolved in the milk, and the sugar in the stand mixer bowl, begin kneading, and when you have a nice ball, add the softened butter in small pieces, making sure to add it slowly to blend well with the dough, and finally the salt.
Once we have a smooth and firm ball, we transfer it to an airtight container (or a large bowl sealed with cling film) and place the dough in a warm place, allowing it to rest for about 2 hours or until doubled.
After the resting time, take back our dough and divide it into about 20 balls (depending on how large you want your rolls), then make some folds giving each roll a spherical shape and let them rest on a baking tray covered with parchment paper, cover them with a kitchen towel and let them rest for just half an hour while the oven reaches temperature.
Before baking our soft buffet rolls, brush them with a lightly beaten egg yolk with some milk, then bake them in a static oven at 356°F for about 20/25 minutes or until golden on the surface.
Once baked and cooled, our rolls are ready to be filled, and if you made a large quantity, you can easily freeze them and take them out as needed!
Frequently Asked Questions
In this section, there are answers to the most frequently asked questions about the preparation of this recipe. If you don’t find your answer here, don’t hesitate to write to me!
Can I freeze the rolls raw?
Sure, after forming them and letting them rest for half an hour, transfer them to a tray and put them in the freezer. Once frozen, we can transfer them to a food bag (this way we will save space), and when we want to use them, just take them out an hour before baking.
Can I substitute the butter?
Sure, with 1.41 oz of seed oil.
Can I avoid using milk?
Yes, you can substitute milk with an equal weight of room temperature water.
