Description
Buttery and warm breakfast rolls with thin, flaky layers that are perfect for make-ahead mornings.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 10 g (2 tsp) fine sea salt
- 50 g (¼ cup + 2 tbsp) granulated sugar
- 7 g (2¼ tsp) instant yeast
- 240 ml (1 cup) whole milk, warmed
- 1 large egg (about 50 g) at room temperature
- 60 g (4 tbsp) unsalted butter, softened
- 120 g (½ cup) cold unsalted butter for folding
- 1 egg + 1 tbsp water for egg wash
Instructions
- In a bowl, whisk flour, salt, sugar, and yeast for 10 seconds.
- Warm milk to 32–38°C (90–100°F), beat in the egg, and mix into dry ingredients until shaggy dough forms.
- Add softened butter, knead for 6–8 minutes until smooth and elastic.
- Let rise in a lightly oiled bowl until 1.5 times its size, about 45–60 minutes.
- Prepare cold butter and roll out dough; fold with butter and chill if necessary.
- Roll and cut into 12 equal pieces, then place cut-side up in greased pan.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 190°C (375°F), brush with egg wash, and bake for 16–18 minutes until golden brown.
Notes
Chill butter between folds for flaky layers. Store in an airtight container; reheating improves texture.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 65mg