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Cozy buttery dinner rolls

Soft and fluffy dinner rolls, loved by kids and adults equally
Cozy buttery dinner rolls

If you have kids and you wish they'll eat that bowl of vegetable soup packed with nutrients that is so good for them make this. Make it too if you are kidless, single, you don't like to be labeled of if your current status doesn't fit any box. Also make it if you enjoy the good things in life and definitely make it if you want to impress someone with your cooking skills for the next dinner party or potluck without too much effort.

The softness of this rolls is ideal when paired with soup or saucy dishes -mopping every last bit- but they go down well for breakfast (with nut butter and honey), as a mini bun for sliders and in the middle of the table with a luxurious yet effortless dollop of satiny home whipped butter for a dinner party.

I make them specially for my son as he goes absolutely crazy for them; eating more than I'm willing to disclose. He helps rolling them out and loves to look through the oven door as they rise and merge together.

They are technically white but the addition of rye flour gives them a slightly more interesting flavour and richness without compromising that light and fluffy texture kids love.

Notes: I've used a 24x35x5 cm rectangle pan, baking only 12 rolls and freezing the other 8 for future use. If you are baking all the dough use a bigger pan to fit them all or a small round 30 cm cake pan for the other 8 rolls.

Super soft buttery rolls

20 rolls, dinner size


1 1/2 cups warm milk

4 tsp active dry yeast

4 cups all purpose flour

1/4 cup rye flour, I use semi coarse stoneground

2 eggs

2 tsp fine salt

2 tbsp honey

1/4 cup melted butter, cooled

Egg wash or cream to brush the top


Line your pan (see note above) with baking paper or butter.

In the bowl of a standing mixer combine yeast with warm milk and let stand for a few minutes. Add flours, eggs, salt, honey and melted butter. Using the hook attachment mix on low speed until combined, increase speed a little and mix for 15 minutes or until the dough is elastic. You might need to add a couple of tablespoons of flour to help the dough coming off the sides and mixing well.

Alternatively you can do all the kneading by hand working on a hard surface and using a scraper to mix the ingredients first, once your dough is a bit more homogeneous (it will be quite sticky still) start kneading like this, until your dough feels springy and stretches without breaking.

Turn your dough onto a lightly floured surface and knead a little to shape into a ball. Place it in a large bowl, I use the same bowl from the mixer, and leave to proof in a warm place till it doubles it size; about an hour.

Turn out onto a lightly floured surface and shape 20 balls roughly the same size. Place in the baking pan forming 3 rows of 4 balls if you, like me, are freezing the rest of the dough. Otherwise use a smaller pan for the other 8 balls, leaving a bit of space between each roll so they merge together nicely.

Leave them to rise for a second time for about 20 to 30 minutes, covered loosely with a tea towel. Brush with egg wash or cream and bake on a preheated oven at 200ºC or 375ºF for 15-20 minutes or until golden. You might need to lower the temperature to 180ºC (350ºF) for the last 5 minutes if they are getting too much colour.

Serve warm with whipped butter.


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