Sweet Butter glazed rolls
I had a lovely family dinner at mine on the weekend, enjoyed trying a few new things, something that I don’t often do in the family setting. I never cook the same thing twice at work, but at home we have our tried and true faves. As you know I love making bread, there is something so satisfying about a risen dough that defies the telling! The dough is quite pliable, but tight, as opposed to soft for these, so enjoy, make it a family project. I think the dough could stand a child or two using it like play dough, and such yummy results!
NEED:
2tsp dry yeast
55g water
70g sugar
55g butter
1tsp salt
220g buttermilk or milk
1 egg
680g bakers flour
Melted butter to brush rolls
DO:
Place yeast, water, sugar, butter, salt and milk into Thermomix bowl and warm for 2 minutes at 37ºC on speed 2.
Add egg and flour and mix for 10 seconds on speed 6.
With dial set to closed lid position, knead for 2 minutes on Interval speed.
Turn out onto floured ThermoMat and bring dough together into tight ball. Wrap and prove until doubled.
Form into rolls and place on paper lined tray. Brush with melted butter and allow to double again before baking in 200ºC oven for 12-15 minutes or until lightly golden.
Serve warm.
If bread is the staff of life, then this is a great way to live! Enjoy!
Great looking rolls Tenina. I bet they taste just great with that buttermilk!!
Your new layout is excellent! Very functional. This recipe may come in handy for us. Thanksgiving is around the corner.
Oooh! These are just what I’m after. D’ya think I could swap the baker’s flour for gluten-free baker’s flour & it would turn out ok?
Love your work!
Jenxx
Like you Tenina I love cooking yeast doughs. Will give these a try and report back. Thanks.
Great to see you prove the rolls for a second time before popping them into the oven !! It makes a difference.
I made these over the weekend and your niece is right. They are the best rolls ever. I loved the texture.They are certainly best served warm, but the leftovers are rather good cold!
Thanks Cookie, just can’t stop eating them myself, which is why I don’t make them more often!
These rolls look divine!!!
Ian
Thank you for a lovely recipe – have not been here for quite a while. Love the new website!!!! Thanks for lovely recipes Tenina
Barbara
Thanks Barbara, glad to have you back!
Hi, How do you prove the bread if you do not have a thermomat? Thks
Oil a ceramic bowl and cover with plastic wrap.
Hi. I have a question. I would love to make these at night and bake in the morning, for breakfast. Do you think I can let the second prove happen during the night on the refrigerator? Then, in the morning, I could let it rest a little before baking. Any thoughts?
HI Aline,
I think if you did the first rise out of the fridge, form rolls and then leave in the fridge overnight, they would work well. They will still rise marginally, but you would need to either put them in a cold oven to give them a boost as the oven preheats, or let them reach room temperature before baking.
Or follow complete recipe, partially cook them (around 5 minutes) and finish them in the morning.
Thanks! I did left overnight in the fridge for the second prove and it worked great. My husband agreed very much with your niece and it is his favorite now. Tonight I’m trying the date rolls. I’ll cook them on the varoma for 10 minutes and put it on the oven tomorrow morning for breakfast. Have a nice weekend!
Hi Tenina, can you tell me how many rolls this recipe makes please. Are they dinner sized rolls? They look divine.
Actually have not made them in a while, but I am thinking around 20 dinner sized or obviously less if making larger ones. Enjoy!
I agree, making bread seems like such an achievement. I always feel like I have done something monumental when I do it!