Butter Roll Recipe

Rating 5.0
| 0
Round out your meal with a tender and fluffy butter roll. Made with a tangzhong roux, these butter rolls spring back with great elasticity and are pillowy soft and faintly sweet.
Side Dish
New American
16
ingredients
16
steps
170
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
8
For the Tangzhong
6 tblsp
whole milk
2 tblsp
bread flour
For the Butter Rolls
1
batch of tangzhong, see above
1/2 cup(s)
whole milk, room temperature
2 tblsp
honey
1 tblsp
granulated sugar
1
large egg
1
egg yolk
2 3/4 cup(s)
bread flour
2 tblsp
nonfat dry milk
2 1/2 tsp
instant yeast
1 tsp
salt
4 tblsp
unsalted butter, melted
1
batch of egg wash, see below
For the Egg Wash
1
large egg
1 tblsp
water

Directions 16 steps | 170 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Prepare the tangzhong. In a small saucepan over medium-low heat, whisk together the milk and bread flour, making sure no lumps remain.

Step 3

Continue to constantly whisk while cooking the mixture for about 3 minutes, or until the mixture is thickened and the texture is similar to a very thick pudding. Transfer the mixture to a bowl.

Step 4

Place a piece of plastic wrap directly on the surface of the tangzhong to prevent it from drying. Let cool to room temperature.

Step 5

In the bowl of a standing mixer fitted with the dough hook or in a large bowl, whisk together the milk, honey, sugar, egg and egg yolk until combined. 

Step 6

Stir in the bread flour, dry milk, yeast, salt and the tangzhong. Mix to combine. Knead the bread on medium-low speed or by hand for about 5 minutes.

Step 7

Add the butter to the mixture and knead until the butter is incorporated, about 3-5 minutes.

Step 8

Cover the bowl with a kitchen towel and let rest for 8 minutes.

Step 9

Remove the kitchen towel and knead the dough until a smooth and elastic dough forms and the dough starts to pull away from the bowl, about 10-20 minutes. If kneading by hand, turn the dough onto a lightly floured kitchen counter and knead until a smooth and elastic dough forms. If the dough continues to stick to the edges of the bowl or the kitchen surface, add about two to four tablespoons of bread flour.

Step 10

Remove the dough from the stand mixer and shape it into a smooth round ball. Place the dough in a greased bowl and cover with plastic wrap.

Step 11

Place the bowl in a warm room and let the dough rise until nearly doubled in size, about 45 - 60 minutes.

Step 12

Remove the dough from the bowl and deflate it by gently pushing it down. Divide the dough into eight equal portions and roll into a smooth ball, seam side down.

Step 13

Place the dough in either a greased 8x8-inch baking pan or a 9-inch round baking pan. Cover the dough with plastic wrap and let rise in a warm place for 40-50 minutes or until puffy.

Step 14

Preheat the oven to 350°F. Make the egg wash. In a small bowl, whisk together the egg and water. Remove the plastic wrap. Using a pastry brush, brush the tops of the risen rolls with the egg wash.

Step 15

Bake for 20-25 minutes or until the top is golden brown and an instant-read thermometer inserted into the center of the rolls reads at least 190°F. Remove the rolls from the oven and let cool for 10-15 minutes in the pan before transferring them to a cooling rack to cool completely.

Step 16

Serve rolls plain or with softened salted butter. Enjoy!

Nutrition Per Serving
View All
CALORIES
304
FAT
9.7 g
PROTEIN
9.7 g
CARBS
44.3 g

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