Made this on Good Friday and was pretty satisfied with the result as it’s been sometime since I made dinner rolls or buns. They are sweet with a dense texture so if you are looking for fluffy buns, this is NOT the recipe to use. I made a batch of 10 rolls with extra for experimenting with crescent shaped buns. You could easily make 11-12 buns if the sizes of the buns are not too big.
My baking tray could only hold 9 rolls
These are the extras which could not fit in my earlier baking tray so used them to play around with making crescent shaped buns
Recipe makes 11-12 dinner rolls
Ingredients
- 5g active yeast
- 30g sugar
- 200ml warm milk
- 3/4 of an egg (the 1/4 I put aside and add half a table spoon of milk to use as egg wash)
- 40g salted butter (if you use unsalted, please add a pinch of salt)
- 290g all purpose flour
Directions
- Pour warm milk into a bowl and sprinkle yeast over the surface. Leave for 5-10 minutes.
- In the same bowl, beat in sugar, eggs, butter and salt (if any) and blend thoroughly.
- Stir in the flour gradually, to make the dough. Cover the dough and set in a warm place to rise until double its’ size, about an hour.
- Punch down the dough and then break off the dough into 12 equal sizes.
- Roll each dough into round shape and place them close to each other in the baking tray. They will expand in the oven.
- Preheat oven to 400 degrees F (200 degrees C).
- Brush the top of the dough with the egg wash and then, bake in preheated oven until top turns golden brown, around 10-15 mins.
Categories: Recipes
