Soft Bun-Rolls

Soft Bun-Rolls Photo by Cynthia Nelson

Last Easter I tweaked my Cross Buns recipe that originally had its flour to yeast ratio from my Butterflap recipe. I had used that Cross Buns recipe as recently as last year but this year I wanted to make the buns decidedly softer. The sugar was weighing down the dough in a way that was no longer appealing to me.

To lighten the dough I added eggs and melted butter and it did the job perfectly. I had puffy Cross Buns, perfectly spiced, with just the right sweetness to be countered when eaten with sharp cheddar cheese. So enamoured by the tenderness of the rolls I decided to bake a batch the following week as plain sandwich rolls with a hint of sweetness. The results? Well I’ll let you try them for yourself and find out.

Yield: 14 – 15

Soft Bun-Rolls
Photo by Cynthia Nelson

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

  • 4 cups all purpose flour, plus extra for work surface
  • ¼ cup white sugar
  • 1 tablespoon instant yeast
  • ¼ teaspoon fine table salt
  • 3 tablespoons melted butter (unsalted)
  • 2 eggs, room temperature, beaten
  • Warm whole milk (110 – 115 degrees F)

DIRECTIONS

  1. Mix together flour, sugar, yeast, and salt in a bowl.
  2. Add butter and eggs along with enough milk to make a soft dough. Turn on to a floured work surface and knead for 5 minutes.
  3. Transfer dough to an oiled bowl, cover and let rise in a warm, draft free place for 1 ½ hours or until more than doubled in size.
  4. Divide dough into equal pieces and form into balls. Place on a lined baking sheet about 2 – 3 inches apart. Cover with plastic wrap and let rise for 1 hour.
  5. Preheat oven to 400 degrees F, 20 minutes before the 1 hour is up, with the rack in the middle.
  6. Bake for 15 – 18 minutes or until the rolls are nicely browned.
  7. Remove pan from oven, rest for 5 minutes then transfer rolls to wire racks to cool. Serve warm or at room temperature.

NOTES

  • The rolls can be brushed with melted butter as soon as they come out of the oven.
  • To make the design on the rolls as shown in the photograph, I dusted the rolls with flour before putting them nto the oven and by dipping the smaller end of a chopstick into melted butter (oil can work too) and making the swirl design into the flour. Dip the chopstick (or whatever implement you want to use) each time, for each roll.
Comments  

Chicken and Chickpea Stew

The addition of peas and beans to stews long ago was a way of stretching the meat.

By ,

Fast Food: Shrimp Chow mein

For those among us who have resolved to cook more, at home, here is a dish that is fast and easy to put together – Shrimp Chow mein.

By ,

Coconut-Cassava Rounds with Scrambled Eggs

Freshly made cassava bread, toasted with a daub of butter, melting, adds flavour to every bite.

By ,

Vietnamese-style Roast Chicken & Green Onion Dirty Rice

You are getting two recipes out of this one dish – a delicious rice accompaniment to the roast chicken.

By ,

Pumpkin Pancakes & Breakfast Casserole

Pumpkin Pancakes Pancakes are always a treat regardless of the time of the year; however, on special occasions, we can make them extra special by stuffing them, or topping them with berries and other fruits cooked right in to the pancakes.

By ,

Your browser is out-of-date!

Update your browser to view this website correctly.

We built stabroeknews.com using new technology. This makes our website faster, more feature rich and easier to use for 95% of our readers.
Unfortunately, your browser does not support some of these technologies. Click the button below and choose a modern browser to receive our intended user experience.

Update my browser now

×