Thursday, 08 November 2012

• Soft and Fluffy Butter Rolls

  This is a guest post from Kirbie's Cravings.
  
  

  

  Can you believe Thanksgiving is in two weeks? I’m starting to stress out because I’ve now realized that I won’t get a chance to test out all the pumpkin and other potential Thanksgiving recipes I wanted to before the holiday.
  
  
  Each year I try to make some non-pumpkin baked goods for Thanksgiving, so it’s not an overload of pumpkin. I’ve been searching for a good dinner roll recipe, and I think this one is a winner. It’s slightly more complicated than some of the other ones I’ve tested, but it also tastes worlds better.
  
  
  Super soft and fluffy, these rolls are similar to my favorite milk bread, except that you don’t need the tangzhong agent and they have a more buttery texture and taste. My one change for next time is that I’m going to leave out the egg wash. As much as I like the shine, it made the tops quite dark.
  
  
  I found this recipe on Christine’s Recipes and followed it exactly. You can find it here.
  
  Butter Buns (Printable recipe)
  By Christine's Recipes
  Prep time: 30 mins
  Cook time: 20 mins
  Yield: 8 buns (Prepare an 8-inch round baking tin)
  
  Ingredients:

  • 250 gm bread flour
  • 25 gm cake flour
  • 5 gm instant dry yeast
  • 15 gm milk powder
  • 40 gm caster sugar
  • 1/2 tsp salt
  • 100 ml water, about 36C/97F
  • 80 ml milk, about 36C/97F
  • 40 gm butter, softened at room temperature
  • whisked egg, for egg wash

  
  
  
  
  Method:

  1. Mix all ingredients (except butter) in a breadmaker or knead by hand. I used my stand mixer this time. When all the ingredients come together, knead in butter until the dough passes the thin membrane test. (The dough could be stretched to a thin membrane, as shown in the above picture). Roll it into a ball. Place into a lightly greased bowl, cover with plastic wrap. Let it proof until it's doubled in size, about 1 hour.
  2. Transfer to a clean floured surface. Deflate and divide the dough into 8 equal portions. Knead each into a ball shape. Place them evenly in a lightly greased baking tin (shown as above picture). Cover with plastic wrap and let it proof until doubled in size, crowded together, almost reaching the rim, about 1 to 1½ hours.
  3. About 5 to 10 minutes towards the end of proofing time, preheat oven to 170C/ 335F. Egg wash the dough portions. Bake in preheated oven for about 20 to 25 minutes. Remove the buns from the oven and let it stand for 2 to 3 minutes. Turn them out from the tin onto a wire rack. Serve warm with butter if you like. The leftovers can be kept in an air-tight plastic bag or container, at room temperature.

  
  

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