These are buttery, soft and make perfect dinner rolls. One
batch yields 16. To get them perfectly round, once you fully tucked the dough under,
slightly flatten the rounds between the palms of your hands before placing them in the prepared pan. They don’t need glazing, just get them nicely
browned.
BUTTER ROLLS
1/2 cup whole milk
1/2 cup buttermilk
1/2 cup butter, room temperature
1/4 cup sugar
2 eggs
3/4 tsp salt
3 tsp instant yeast
1/2 cup butter, room temperature
1/4 cup sugar
2 eggs
3/4 tsp salt
3 tsp instant yeast
4 cups bread flour
- Line a large rimmed baking pan with parchment paper.
- With the exception of the flour, place the ingredients in the bowl of stand mixer.
- Using the paddle attachment, combine.
- Begin adding the flour, 1/2 cup at the time, fully incorporating all the flour into the mixture before adding more flour. After a few additions of flour change for the dough hook.
- After all the flour is incorporated, knead the dough elastic, for about 10 minutes. Don’t be tempted to add more liquid.
- Turn the dough onto a lightly oiled bowl, turn over.
- This is a moderately stiff dough and to avoid the top crusting, fully cover with plastic wrap.
- Let the dough double.
- Punch down and divide into 16 parts.
- Shape the pieces into balls and place in the prepared baking pan.
- Let the balls double in size and bake in a preheated 375F oven for 20 minutes or until light brown.
