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Small Batch Fluffy Buttery Rolls

Updated: Nov 26, 2020

Say that recipe name 10 times... actually, make this recipe 10 times! These rolls are so soft and easy to make. Plus, they make the perfect compliment to any meal...especially a thanksgiving meal!


These rolls will last you a good 2-3 days before they get harder (still good, but just not the same). If you don't finish your rolls, you can make the best croutons from these.


Croutons: tear or cut rolls into bite-sized pieces. Toss with olive oil and sea salt. Bake at 375 F for about 20 minutes or until slightly golden. Toss or flip halfway through & make sure they have space on a baking sheet so all sides get toasty.


Whether you eat these as a roll or in crouton-form, they are so delish. Let's get baking!


SMALL BATCH BUTTERY BREAD ROLLS

yield: 8 Rolls | ready in an hour


I N G R E D I E N T S

  • 1 packet of yeast (2 1/4 tsp)

  • 1/4 cup warm water

  • 2 tbsp sugar

  • 2 cups all purpose flour

  • 2 tsp sea salt

  • 1/2 cup milk + 1 tbsp vinegar

  • 2 tbsp melted butter


M E T H O D

  1. Carefully mix yeast, sugar and warm water together. Rest for 10 mins to activate yeast.

  2. To the yeast mixture, add in flour, salt, milk + vinegar. Knead for 7 minutes using an electric mixer with a dough hook.

  3. Add in melted butter & knead for another 5 mins.

  4. Dough will be slightly sticky**— that is ok! Cover with a towel and rest for 30 minutes in a warm place.

  5. After 30 mins of rest, split dough on a flour surface into 8 equal- pieces & roll into little balls.

  6. Add a thick layer of butter to an oven-proof dish (I used an 8” round pan). Place roll in pan, cover with a towel & rest for 30 mins (until rolls have doubled in size)

  7. Preheat oven to 375 F.

  8. Bake rolls for 20-25 minuets, until golden.

  9. Top with butter & flakey sea salt for absolute bread roll perfection!


**If dough is super sticky, add 1/4-1/2 cup of flour.

R E C I P E N O T E S

  • FLOUR you can substitute bread or self rising flour. I have not tried with a 1:1 gluten free flour.

  • BUTTER good ol' salted or unsalted butter works! If you opt for salted butter, reduce salt to 1 tsp. I have not tried with dairy free.

  • STORAGE keep in an air-tight container for 3 days, I suggest keeping a paper towel in the container to help prevent moisture build-up.

  • CROUTONS Toss with olive oil & sea salt. Bake at 375 F for about 20 minutes until golden. Toss or flip halfway through & make sure they have space on a baking sheet so all sides get toasty.

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