Sweet Butter Bread Rolls
Ingredients
For the Dough:
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- 400–450 g wheat flour (approximately 3.5 cups)
- 2 tablespoons sugar (to enhance sweetness)
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- 13 g fresh yeast (1/2 oz) or 7 g (2 teaspoons) dry yeast
- 200 ml warm water (1 cup)
- 1 egg yolk (adds richness to the dough)
- 5–6 g salt (1/2 teaspoon, to balance the flavors)
- 30 g butter (1 oz, melted for a tender crumb)
For the Filling:
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- 100 g butter (2.5 oz, softened for easy spreading)
- 4 tablespoons brown sugar (for a caramel-like sweetness)
For Brushing:
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- 1 egg (for a glossy finish)
- 2 tablespoons milk (to help the egg mixture spread evenly)
Prep Time, Cooking Time, and Total Time
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- Prep Time: 20 minutes
- First Rise Time: 1–2 hours
- Second Rise Time: 30 minutes
- Cooking Time: 30–35 minutes
- Total Time: 2.5–3 hours
Servings and Nutrition Facts
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- Servings: Makes 10–12 rolls
- Calories (per serving): Approximately 250 kcal
- Macronutrients (per serving):
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- Protein: 5 g
- Carbohydrates: 35 g
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- Fat: 10 g
- Sugar: 8 g
- Fiber: 2 g
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Steps to Make Sweet Butter Bread Rolls
1. Activate the Yeast
Start by dissolving the fresh yeast in warm water (about 38°C/100°F). Add 1 tablespoon of sugar to the mixture to feed the yeast, stirring gently. Allow it to sit for 5–10 minutes until it becomes frothy. This step ensures that the yeast is alive and active.
2. Prepare the Dough
In a large mixing bowl, combine the flour, remaining sugar, and salt. Create a well in the center and pour in the yeast mixture, egg yolk, and melted butter. Mix the ingredients until they come together into a shaggy dough.
3. Knead the Dough
Transfer the dough to a floured surface and knead it for 8–10 minutes. The dough should become smooth, elastic, and slightly tacky. Proper kneading develops gluten, which gives the rolls their soft and airy texture.
4. First Rise
Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm, draft-free place for 1–2 hours or until it doubles in size. This step helps the yeast to create air pockets, making the rolls light and fluffy.
5. Prepare the Filling
While the dough is rising, prepare the filling by mixing the softened butter and brown sugar in a small bowl. Stir until the mixture is smooth and spreadable. This filling will create a luscious, caramel-like layer inside the rolls.
6. Shape the Rolls
Once the dough has risen, punch it down gently to release excess air. Roll it out into a rectangular shape, about 1 cm (1/3 inch) thick. Spread the butter-sugar mixture evenly across the surface of the dough. Roll the dough tightly from one end to the other, forming a log. Cut the log into 10–12 equal pieces.
7. Second Rise
Place the rolls, cut side up, in a greased or parchment-lined baking dish. Leave a small gap between each roll to allow for expansion. Cover the dish and let the rolls rise again for about 30 minutes. They should puff up and fill the spaces in the pan.
8. Preheat the Oven
While the rolls are undergoing their second rise, preheat your oven to 180°C (356°F). A properly preheated oven ensures even baking and a beautiful golden crust.
9. Brush and Bake
Whisk together the egg and milk to create an egg wash. Brush this mixture generously over the tops of the rolls to give them a shiny, golden finish. Bake for 30–35 minutes, or until the rolls are golden brown and sound hollow when tapped.
10. Cool and Serve
Remove the rolls from the oven and allow them to cool slightly before serving. Enjoy them warm for the best experience, as the filling remains gooey and delicious.
