What can be better than a smell of freshly baked bread on a cold winter day?! Nothing beats that smell, it gives a feeling of calm, peace, warmth, home. For me switching on the oven and baking bread, cake or cookies and having that wonderful smell around me always meant that I can feel at home wherever I am. So important when you change homes as often as I do. That’s why this blog couldn’t have a more appropriate name! 🙂
All my life I make memories through food, its smell, flavor, shape, color… From my early childhood food was such an important part of my life that today, when I look back, I can associate most of the events and precious moments in my life with food. Like for example, returning home from school, opening the doors and having that smell of bread or a cake that my mum baked welcoming me. Or celebrating my dad’s birthdays in a restaurant with all the family, when I was about 9 years old, and having the best grilled scampi with tartar sauce, still can taste them and still they were the best I ever had! Or picking up fresh juicy raspberries from my grandmother’s garden in Slovenia and sweet blackberries in the little Croatian village where my dad was born. The smell and taste of apple strudel with lots of cinnamon that my aunt would bake whenever I would come to visit her and uncle while I was a studying in Zagreb. And it goes on and on, so many memories and always the food that brings back the clarity and details of those memories as if they happened yesterday.
Those of you who follow me here already know that I don’t use butter that often in my recipes as I tend to bake with different ingredients such as coconut oil and healthier natural sugars and non dairy milk. But there are always exceptions and this is one of them. These bread rolls have to be made with butter and they have to have some sugar in there. I have been making these for years for special occasions or when we would have guests staying over. Everybody always love them and they are really so delicious that you can’t have only one! Actually you can’t stop eating them, they are that good, specially when they are still warm, just from the oven! That’s why I make them only for those special moments.
Now, in the past I’ve been making them with regular milk, white sugar and regular butter, as it’s written in the original recipe that I have for many years (unfortunately don’t know who created the recipe). Me being me and always trying to make treats at least a tiny bit healthier, I made some little changes here that don’t change the taste even slightly. I used the unsweetened almond milk instead of normal milk, lactose-free butter instead of regular one and light brown raw cane sugar instead of white one and you really couldn’t tell the difference! So you can do it as me or you can use those original ingredients, as you wish.
- For dough:
- 1 sachet dry yeast (7 grams / 2 tsp)
- 50 ml (1/4 cup) warm water
- 250 ml (1 cup) milk (I used almond milk)
- 600 g (4.8 cups) all-purpose flour
- 100 g (1/2 cup) butter (I used lactose-free butter)
- 100 g (1/2 cup) sugar (I used raw cane sugar)
- 1 tsp salt
- 1 egg
- For glazing:
- 2 tbsp cold milk
- 1 egg yolk
- Melt the butter in warm milk over medium heat.
- In a small bowl melt the dry yeast in warm water.
- In a large mixing bowl combine flour, sugar, salt, egg, water with yeast and milk with butter.
- Knead the dough (or use the dough hook of your stand mixer) until all is well combined and a soft dough formed.
- Cover with kitchen cloth and let the dough rise for 1 hour in a warm place.
- Once it's risen, remove the dough from the bowl and knead it gently on a lightly floured surface.
- Divide dough in 12 pieces and make rolls using your hands.
- Place them on a tray that is lined with parchment paper and let them rise for another 10 minutes.
- Preheat the oven to 230 C (440 F).
- Glaze each bread roll with a mixture of cold milk and egg yolk.
- Bake for 10-15 minutes until golden brown. Enjoy them warm or at room temperature!
- Note: the bread rolls are the best eaten on the same day but the following day they are still good, just keep them in an airtight container or wrapped in transparent kitchen foil.