This is a perfect dinner roll that can be enjoyed just with jam and butter or you can use it as a sandwich bun. If you ask me what is my choice, I would say that I may not wait for any accompaniments. It’s so soft and delicious that you can eat it as it is. This recipe needs only very minimal amount of yeast and still it tastes very soft and fluffy.
I would encourage you to go through the tips section(bottom of page) so that you have a basic understanding of bread making.
- All-purpose flour/Bread flour 2 ¼ cup +2tbsp loosely packed (310 g)
- Warm milk ½ cup +2tbsp (150 ml)
- Yeast 1 tsp (See Tip No:1)
- Unsalted butter softened to room temperature 3tbsp (43 g)
- Sugar 2 tbsp (25 g)
- Egg 1
- Salt 3/4 tsp
- Egg wash (optional)
- Egg 1
- Milk 1 tsp
- Add yeast and sugar to warm milk. (Read tip no:1)
- Next add egg and salt to the milk yeast mixture.
- Add the above wet mixture to all-purpose flour (2 ¼ cup + 2tbsp) and mix well with a spatula to form a soft shaggy dough.
- Pour the dough to a clean surface and add butter to it and knead well for around 15 mins until the dough is soft and lightly sticky. When the dough is well kneaded, it forms a transparent thin membrane when stretched with hands, with no tear. While kneading if the dough is very sticky, add 1 to 2 tbsp more flour. (Read tip no:2)
- Place the dough in a greased bowl covered with a clean kitchen towel/plastic wrap/aluminum foil in a warm environment. Let it double in size. This will take around 1 to 2 hrs.
- Now punch down the dough. Divide the dough in to equal pieces and roll them in to the shape of a round ball with smooth surface. (Read tip no:4)
- Place it in a baking tray lined with parchment paper. Cover it with a plastic wrap, aluminum foil or a clean kitchen towel and let it sit for 30 mins to double the size or puffy.
- Prepare egg wash by beating egg and 1 tsp of milk. Apply egg wash on top of the rolls using a brush or back of the spoon. (Optional step. Read tip no:5)
- Preheat oven at 350-degree Fahrenheit/180 degree Celsius. Bake the rolls in the lowest rack of oven for 20-25 minutes or until golden brown on top.
1.I used instant dry yeast. If you are using active dry yeast, let the yeast-milk-sugar mixture sit for 5 to 10 minutes for yeast to activate. The yeast granules disappear and becomes frothy. If this does not happen, yeast is not activated. It can happen if the milk is cold or too hot or the yeast is not fresh. You should discard it and try with fresh yeast and warm milk.
2.Depending on the slight variations in amount of flour used (while using cup measurements) , egg size and humidity in the air, you may have to add one or two tbsp of flour more so that dough is soft to the touch and lightly sticky. I added 1 tbsp more of flour. Too much flour can make the dough very hard and dry which results in very stiff rolls. When you do this recipe, what you are looking for is a soft and lightly sticky dough.
3.If using a stand mixer for kneading the dough, knead the dough using the dough hook attachment for about 10 minutes.
4. I got 10 equal pieces each weighing around 50 grams.If you want more rolls, adjust the size of the dough pieces accordingly. The size of the bun may be a little smaller.
5.Applying egg wash is an optional step. It gives a golden-brown shade to the buns.
6.Place the baking tray on one of the lower rack of the oven. Rotate the pan halfway through during baking. If the top of the roll browns too quickly, loosely cover the top of the pan with an aluminum foil.
7.These rolls stay in room temperature for 3 to 4 days. In hot and humid climate, it is better to freeze the rolls in a Ziploc bag for long term storage.