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3.4.16

BUTTER ROLLS


These are buttery, soft and make the perfect dinner rolls. One batch yields 16. To get them perfectly round, once you fully tucked the dough under, slightly flatten out the rounds between the palms of your hands. Then place them in the prepared pan. They don’t need glazing, just get them nicely browned.

Butter Rolls

1/2 cup whole milk  
1/2 cup buttermilk
1/2 cup butter, room temperature
1/4 cup sugar
2 eggs
3/4 tsp salt
3 tsp instant yeast
4 cups bread flour

  • Line a large rimmed baking pan with parchment paper.
  • With the exception of the flour, place the ingredients in the bowl of stand mixer.
  • Using the paddle attachment, combine.
  • Begin adding the flour, 1/2 cup at the time, fully incorporating all the flour into the mixture before adding more flour. After a few additions of flour change for the dough hook.
  • After all the flour is incorporated, knead the dough elastic, for about 10 minutes. Don’t be tempted to add more liquid.  
  • Turn the dough onto a lightly oiled bowl, turn over.  
  • This is a moderately stiff dough and to avoid the top crusting, fully cover with plastic wrap.
  • Let the dough double.
  • Punch down and divide into 16 parts.
  • Shape the pieces into balls and place in the prepared baking pan.
  • Let the balls double in size and bake in a preheated 375F oven for 20 minutes or until light brown.


8 comments:

  1. I have leftover buttermilk hanging around that needs being used up, so, what better use than to make such delectable rolls this week.:-) Thank you for this lovely recipe..

    ReplyDelete
    Replies
    1. let me know how it turned out. :-)

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    2. I made them for my little grandsons when they came for lunch and they were a big hit! Such a big hit hat I packed up all the rest and sent them home with them.My last view of them was sitting in the back of the car, with a roll in their hand for the trip home.Which is all of 30 minutes :-)

      Delete
    3. I just love these rolls,and am just making another batch. It occurred to me that I should have mentioned in my previous reply, that I make the dough in my Zojirushi bread maker, and the dough was perfect- it only needed bit extra buttermilk because I added the full 4 cups( 480 gr.) of flour instead of holding some back to see how the consistency of the dough was..

      Delete
  2. I have been intending to buy real buttermilk to make biscuits etc but every time I price the carton, I back off. Cause the substitute milk/vinegar is just NOT as good. Lovely rolls.

    ReplyDelete
    Replies
    1. the beauty is they last long beyond their due date. I get them in 1 liter cartoons.

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  3. Oops ... forgot to sign in to LJ and it doesn't keep my logged in so you got my Google ID.

    a-boleyn.livejournal.com

    ReplyDelete
    Replies
    1. OK LaraQ... so you are Maria! I get it now. :-)

      Delete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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