These buttery, light and fluffy bread rolls are probably my all-time favorite bread rolls and that is saying a lot! I’ve been making them with great success since the early 1980's, when I came up with the recipe in Sweden, and I never get tired of making or enjoying them.
The bread rolls are made with simple ingredients that we normally have at home and are truly irresistible. You can make them by hand or, if you prefer, use a strong mixer with a pastry hook which is quick and easy.
Whenever I’ve served them at dinner parties, breakfasts, brunches or lunches they are always a big hit with my guests, friends or families who always eat more than one or two pieces! Thus, get ready to double the recipe and keep lots in the freezer . . . unless you are counting calories or on a restrictive calorie diet!
Irresistible Bread Roll Recipe
Ingredients
50 g fresh yeast or (2 tblsp
dry yeast
granules)
¼ cup lukewarm water
½ cup sugar
100 g butter, melted
1 cup milk
3 large eggs
6 cups all-purpose flour
1 tblsp salt
Egg-wash (one egg whisked with a wee bit of water) - for baking
Optional: Roasted sesame seeds or pearl sugar (for a sweeter tasting roll)
Preparation Method
In a large bowl (or in bowl of mixer) mix yeast with water. Add sugar and mix. In a separate small bowl, mix melted butter with milk and then add the eggs and mix with whisk or fork.
Now add 5 cups of the flour and mix. Slowly add the 6th cup with the salt. Depending on the flour you use, the dough may need a little less or a little more than 6 cups.
Mix well and then knead. You can do this in mixer with dough hook – as per photo below.
Place well kneaded dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise.
Punch down and knead again a little bit.
Shape into desired size roll form and place on a baking sheet covered with parchment (baking) paper.
Brush with egg-wash and sprinkle, if desired, with sesame seeds or pearl sugar. Let rise until double.
Bake in pre-heated oven 175 C (375 F) for about 12 – 15 minutes.
Take bread rolls out of oven and place on baking rack to cool.
Enjoy slightly warm or at room temperature . . . with any meal of the day!
Yield: Depending on size but normally I make around 32 – 40 bread rolls from this recipe.
Tips!
These rolls freeze very well and thus, I always keep them in the freezer and warm them up in oven before use.
If you like a bit of cinnamon, sprinkle rolls with cinnamon sugar. You can also incorporate some cinnamon sugar into roll . . . especially for breakfast use.
©KaritasM – February 2020
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