Monday, 13 September 2010

Soft Butter Rolls

"If you're afraid of butter, just use cream." Julia Child.

And if you are not afraid of butter, but rather dream of it at night - all golden and glistening, smooth and inviting.. then these are the rolls for you!
Butter in the dough, and liberally brushed on before and after baking.
This is it folks, your buttery dreams come true.
The light and airy dough can be divided and shaped as you like, just remember to keep an eye out - rich dough darkens fast. And we wouldn't want that now, would we?
So come on, get your butter on!

Soft Butter Rolls
adapted from Jeffrey Hamelman, Bread

by weight:
1 lb, 1.6 oz bread flour
8.1 oz water
1 large egg
1.4 oz soft butter (plus more for brushing)
1.1 oz sugar
0.9 oz powdered milk
0.4 oz fine sea salt
0.29 oz instant dry yeast

In stand mixer on low until incorporated. Then on medium for 5 minutes. Dough should be soft and pliable.

Let stand one hour, covered, or until doubled in bulk.

Divide into rolls up to 24 for clover rolls, or less if you make larger rolls. I made 12 clover rolls and 6 sandwich rolls.
For clover rolls: divide each piece into 3, roll into little balls and nestle into well buttered muffin tins.
For sandwich buns, roll into balls. Any seam at the bottom, and flatten slightly. Place onto silpat or parchment lined baking pan.

Let your rolls rise until doubled. An hour if warm and humid, perhaps two if, like my kitchen, it has cooled down considerably. (Covered)

Preheat oven to 400°F.

Brush rolls with melted butter.

Bake cloverleaf rolls 10-12 minutes, just until golden. About 15 for sandwich buns but keep an eye out - rich dough can darken quickly.

Remove from oven, place rolls onto cooling racks and brush with a little more melted butter.

These rolls have been Yeastspotted!