Butter rolls

Ingredients

• 350 gplain flour (00)
• 150 gplain flour (0) or strong bread flour (Manitoba)
• 2 gdried baker’s yeast
• 1 teaspoonacacia honey
• 300 mlwhole milk
• 70 gsoft butter
• 20 gsugar
• 1egg yolk, for glazing
• 2 tablespoonsmilk, for glazing
• 7 gsalt

Instructions

1. 1

   Combine dry ingredients

   Fit the stand mixer with a dough hook. Sift the two flours together into the mixer bowl, then add the sugar and yeast.

2. 2

   Add milk

   Mix on low speed for 1 minute to begin combining the ingredients. Pour in the honey, then gradually add the room-temperature milk.

3. 3

   Knead the dough

   Knead at medium speed for 5 minutes, or until the dough is firm and gathers around the hook, pulling away from the sides of the bowl.

4. 4

   Add butter and salt

   Add the butter a little at a time, waiting for each piece to be absorbed before adding the next. Add the salt and knead for about 10 minutes, until the dough is smooth, soft and well developed.

5. 5

   Shape the dough

   Turn the dough out on to a lightly floured work surface and briefly shape it into a ball. Place it in a floured bowl and cover with cling film.

6. 6

   First prove

   Put the covered bowl in a switched-off oven with the light on. Leave the dough to prove for about 2 hours, or until doubled in size. Turn it out on to a lightly floured surface, shape it into a cylinder and cut it into pieces of about 35 g each.

7. 7

   Shape the rolls

   Roll each piece between slightly cupped palms to form a ball. Arrange the balls on a baking tray lined with baking paper, leaving space between them.

8. 8

   Prove again

   Leave the rolls to prove in the switched-off oven with the light on until doubled in size. This will take 60–90 minutes, depending on the room temperature.

9. 9

   Glaze and bake

   Mix the egg yolk with the 2 tablespoons of milk and brush it over the risen rolls. Preheat the oven to 200°C. Once hot, bake the rolls for 12–15 minutes, checking them from 10 minutes.

10. 10

    Cool the rolls

    If the rolls are browning too quickly after about 10 minutes, cover them with a sheet of foil. When baked, remove them from the oven and leave them to cool on a wire rack before serving.

What are butter rolls?

Butter rolls are small, soft Italian bread rolls made from an enriched yeast dough. Their rounded shape and gentle sweetness make them a familiar choice for an afternoon snack or a party table.

This version gets its tender crumb from milk and butter, while an egg-and-milk glaze gives the tops a glossy finish. The dough is shaped into individual portions, so the rolls are ready to serve without slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 8g protein, 48g carbs, 9g fat.

Most of the carbohydrates come from the flour and sugar, while butter and whole milk contribute much of the fat; the flour, milk and egg yolk provide some protein. Pair a roll with fruit and a protein-rich food such as yoghurt or cheese to make a more balanced snack.

Choosing the flour

00 flour: This finely milled flour forms the main part of the dough and helps give the rolls a soft texture.

Strong flour: The recipe pairs it with flour type 0, or Manitoba flour, to provide more strength for kneading and proving. Keep the stated proportions for a dough that can hold its shape.

Building the dough

Milk and honey: Add the room-temperature milk gradually after the honey, as directed, so the dry ingredients can come together evenly.

Butter: Work it in piece by piece, letting each addition disappear into the dough before adding more. Adding the salt before the final 10 minutes of kneading helps the dough become smooth and elastic.

Proving and shaping

First rise: Allow about 2 hours in a switched-off oven with the light on, but use the dough’s size as your guide: it should double.

Even portions: Pieces of about 35 g make small rolls that bake at a similar rate. Roll them gently between cupped palms, then leave room between them on the tray for the second rise.

Checking the bake

Second rise: The shaped rolls need another 60–90 minutes, depending on the temperature around them. Look for a clear increase in size rather than relying only on the clock.

Colour: Bake at 200°C for 12–15 minutes and start checking at 10 minutes. If the tops darken too quickly, cover them with foil and let them finish baking.

Serving the rolls

The rolls are at their softest when freshly baked and cooled on a wire rack. Serve them plain as a snack or alongside a spread of savoury and sweet accompaniments.

For a more substantial snack, pair a roll with a protein-rich topping such as cheese or serve it with yoghurt and fruit. The rolls are also easy to portion for a party.

Recipe notes & tips

• Bring the milk to room temperature before adding it to the flour.
• Add the butter gradually so the dough can absorb it evenly.
• Use the dough’s volume, not just the clock, to judge when each prove is complete.
• Keep the rolls spaced apart on the tray so they have room to expand.
• Start checking the colour and doneness at 10 minutes.
• Cool the baked rolls on a wire rack to prevent their bases from becoming damp.

Variations

• Seeded tops: Sprinkle sesame or poppy seeds over the egg glaze before baking.
• Sweet finish: Add a little pearl sugar on top before baking.
• Citrus note: Add finely grated lemon zest to the dough.
• Filled rolls: Tuck a small piece of chocolate into each dough portion before shaping.
• Savoury pairing: Serve the plain rolls with cheese or sliced ham.

Common mistakes to avoid

• Adding all the butter at once: Add it in small pieces and wait for each one to be absorbed.
• Rushing the first prove: Let the dough double in size before dividing it.
• Making uneven portions: Aim for pieces of about 35 g so the rolls bake at a similar rate.
• Crowding the tray: Leave space between the rolls for their second rise.
• Over-browning the tops: Check from 10 minutes and cover with foil if they are darkening too quickly.
• Skipping the rack: Cool the rolls on a wire rack so moisture can escape underneath.

How to store

Once completely cool, store the rolls in an airtight container at room temperature and eat within 2 days. Warm them briefly in a low oven to refresh; avoid sealing them away while still warm.

Frequently asked questions