Soft, Buttery Bread Rolls

 

Bread rolls go by many names. Some people call them dinner rolls, others call them breakfast rolls, and some of us simply call them comfort food. They are best enjoyed fresh from the oven, warm and fragrant. Many like them with soups, stews, or sauces, but honestly, they pair well with almost anything. Even akara. And if you have never tried them with peanuts, you really should. The taste is absolutely heavenly.

Living in Norway has taught me to enjoy bread with less sugar. Bread is already full of carbohydrates, so reducing the extra sugar feels like a healthy choice. It also helps you appreciate the rich and complex buttery flavor of well-baked rolls. I also like to use as little yeast as possible. Professional bakers say that slow rising helps the yeast work more deeply through the dough, which creates a beautifully layered flavor. I simply add a small amount of yeast and let the dough sit until it doubles in size.

These rolls pair wonderfully with almost anything, and this recipe makes sixteen soft, delicious bread rolls an is an adaptation of my sandwich bread recipe.

Ingredients

• 250 g salted butter

• 1 kg all purpose flour

• 1 tablespoon yeast

• 4 tablespoons sugar. If you like your bread sweet, you need to double or triple the quantity of sugar 

• 4 g salt

• 1 tablespoon grated nutmeg

• 6 medium eggs

• 500 ml whole milk

Step by Step Instructions

Step 1: Mix the Dry Ingredients

Combine the flour, salt, sugar, nutmeg, and yeast in your mixing bowl.

Tip for beginners:
If you are not sure whether your yeast is active, proof it first. Dissolve it in half a cup of lukewarm water or milk with one teaspoon sugar and wait ten minutes. If it becomes foamy, it is good to use. Make sure this liquid is counted as part of the milk in the recipe.

Step 2: Add the Wet Ingredients

Attach the dough hook and set your mixer to medium speed. Add the eggs and slowly pour in the milk.

Tip: Add the milk little by little. If the dough feels too stiff, add a splash more milk.

Step 3: Add the Butter

Use softened butter that has been at room temperature for about twenty to thirty minutes. Continue kneading until the dough becomes smooth, elastic, and no longer sticks to the bowl.

Tip: Focus on the texture rather than the time. The dough should feel soft, stretchy, and pleasant to handle.

Step 4: First Rise

Place the dough in a greased bowl, cover it with cling film or a clean towel, and let it rise until it doubles in size.

Tip: A slightly warm oven works well. You can also let it rise in the refrigerator overnight for a deeper flavor.

Dough ready for proofing

After first proofing

Step 5: Shape the Rolls

Punch down the dough, divide it into sixteen pieces, shape each one, and arrange them in an oiled baking pan.

Shaped and ready for second proofing

Step 6: Second Rise

Cover the rolls and let them rise for about one hour.

Step 7: Bake

Preheat your oven to 180 degrees Celsius. Bake for twenty five to thirty minutes, or until the tops turn a beautiful golden brown.

Step 8: Cool and Enjoy

Let the rolls cool for five minutes, then transfer them to a wire rack. Serve warm or enjoy immediately. No judgment here.