Butter bread rolls
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 12 bread rolls
  • 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
  1. Melt the butter in warm milk over medium heat.
  2. In a small bowl melt the dry yeast in warm water.
  3. In a large mixing bowl combine flour, sugar, salt, egg, water with yeast and milk with butter.
  4. Knead the dough (or use the dough hook of your stand mixer) until all is well combined and a soft dough formed.
  5. Cover with kitchen cloth and let the dough rise for 1 hour in a warm place.
  6. Once it's risen, remove the dough from the bowl and knead it gently on a lightly floured surface.
  7. Divide dough in 12 pieces and make rolls using your hands.
  8. Place them on a tray that is lined with parchment paper and let them rise for another 10 minutes.
  9. Preheat the oven to 230 C (440 F).
  10. Glaze each bread roll with a mixture of cold milk and egg yolk.
  11. Bake for 10-15 minutes until golden brown. Enjoy them warm or at room temperature!
  12. 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.
Recipe by Travelling oven at http://www.travellingoven.com/2015/11/butter-bread-rolls/