Soft Dinner Rolls
Dinner rolls that are between a burger bun and a brioche are the perfect accompaniment to any special dinner, the best part is that these rise overnight in the fridge to make preparing them ahead a breeze!
Servings 12
Calories 203kcal
Ingredients
Dough
- 7 grams / 2 ¼ teaspoons instant dry yeast
- 130 milliliters / ½ cup + 2 teaspoons whole milk lukewarm 123 grams
- 60 milliliters / ¼ cup water lukewarm
- 408 grams / 3 cups bread flour
- 30 grams / 1 ½ tablespoons honey
- 14 grams / 1 tablespoon superfine/caster sugar
- 55 grams / 1 large egg room temperature
- 70 grams / 2.46 ounces butter cubed and room temperature
Rosemary butter
- 20 grams / 2 ½ tablespoons butter melted
- 5 grams / 1 teaspoon honey
- 2 teaspoons rosemary finely chopped
- 1 teaspoon sea or kosher salt
Instructions
- Place the yeast and milk in a bowl and allow to dissolve for 3 minutes.
- Once bubbling, add the flour, sugar and egg and beat on low until you have formed your dough.
- Let rest for 10 minutes.
- On a low setting with your mixer, add in 1 cube of butter or 2 (if your cubes are small, no more than 10 grams or ? tablespoon of butter at a time) and incorporate until you cannot see any butter remnants in your dough.
- Continue by adding another piece of butter and mixing until it is fully incorporated into your dough.
- Beat for a further 5 minutes until the dough it looks slightly glossy and is pulling away at the sides of your bowl.
- Lightly butter a bowl and place the dough therein, placing in the fridge to rise until doubled, for 2 hours or preferably overnight.
- Remove the dough and divide equally into 12 portions.
- Take one piece of dough in your palm and fold the edges inwards, rolling to create a nice smooth top.
- Place each roll seamside down into your baking dish.
- Repeat with the remaining dough and allow a gap around each roll as you place it into your baking dish.
- Cover and allow to rise at room temperature until doubled in size, approximately 1 hour.
- Preheat your oven to 190C/30F and place the rolls into the oven to bake until golden for 25 minutes.
- Meanwhile, stir the melted butter, honey and rosemary together in a small bowl.
- Remove the buns from the oven and brush with the melted butter mixture over the entire tops of your buns.
- Sprinkle over a little pinch of salt on top of each bun and allow to cool for 15 minutes.
- Serve up and dig in!
Notes
- Butter: We add room temperature butter, ideally salted (if your butter isn’t salted, add ½ teaspoon to your dough), to give our rolls that nice soft texture thanks to the fat alongside our whole milk. You could substitute with non dairy butter in equal measure, however, I have not tried this and do not recommend substituting in oil because of the different texture it would lend to the finished rolls.
- Honey: The sweetness of natural honey adds a nuance to our dough, however, if you don’t have it on hand, you can substitute with plain superfine or caster sugar.
- Best served: They are fluffiest the day they are made. The easiest way to make them ahead is to let the dough rise in your fridge overnight, divide the dough and allow to rise at room temperature and bake early in the day.
Nutrition
Calories: 203kcal