Soft Buttery Rolls

Lately I’ve been making my own buns. Tried and tested a few recipes; here’s a fool proof version with some tips.
Print Recipe
Soft Buttery Rolls
I use an electric mixer and knead a bit by hand
Course Starch
Keyword Addon
Prep Time 20 min
Cook Time 15 min
Passive Time 45 min
Servings
buns
Ingredients
Course Starch
Keyword Addon
Prep Time 20 min
Cook Time 15 min
Passive Time 45 min
Servings
buns
Ingredients
Recipe Notes
  • Mix the warm water, sugar & yeast together and leave to proof for about 5min* till its nice and foamy

Using electric mixer

  • Add 1 cup of flour and mix on low till combined
  • Add 2 T Butter and another cup of flour keep mixing go from low to medium for about 2min
  • If adding cream add it now with the 3rd cup of flour
  • Add the 4th cup of flour slowly, keep an eye on the dough now
  • Scrap the mixture off the sides and once the dough forms a ball and doesn't stick to your fingers its ready to let rest

Cover the dough and leave it in a warm space to rise about 20min. It should double in size

Oil a baking tray & set oven to 200˚C

  • Turn out the dough onto a floured kitchen bench
  • Knead the dough form into a loaf or round ball
  • Using a bread knife and cut into 16 equal parts
  • Roll into balls and line into the oiled tin
  • Let rise for another 20min - the raw buns will be smooching each-other
  • Butter the tops of the rolls bake for 15min

They will have a golden look and if you tap the tops with your nail, they will have a nice sounding knock when ready.

  • Lather another spread of the softened butter across the tops once they're out and sprinkle with some sea salt

Serve & Enjoy

SaltedYeti

*If the kitchen is oddly cold or its a wintery day, you can leave the covered bowl in a basin filled with hot water

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