Butter Rolls
March 31, 2015
Milk, honey and butter. With these ingredients you bake sinfully good breakfast rolls! I usually make the rolls the evening before and I'm always worried if any of them is left until the morning.
There is lots of butter in the dough. Therefore the rolls don't need butter, cold cuts or cheese on them. They are perfect for a brunch and a great addition to a lunch salad, because it's easy to break apart the bread into delicious bites.
The recipe makes eight large rolls. If you want to make small and pretty rolls, cut 20 rolls, glaze with egg and sprinkle some poppyseed on them.
8 pcs.
25 g fresh yeast
1 tsp salt
1 tbsp honey
3 dl (300 g) milk
75 g butter
8 dl (520 g) wheat flour
Stir the yeast, salt and honey into the lukewarm milk. Add most of the flour (about 6 dl). Knead the butter and the rest of the flour into the dough. Keep kneading until the dough is elastic and bouncy.
Cover with a tea towel and let the dough rise at room temperature about 30 minutes.
Turn the dough out onto a floured surface and knead it until it's elastic again. Divide the dough in half. Roll each half into a rope. Cut each rope into 4 pieces. Shape each piece into a ball. With a sharp knife, make five cuts into the rolls. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 20 minutes.
Preheat the oven to 250°C. Bake for 8–10 minutes.
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