Buttery soft rolls with a hint of saltiness and a bit of sweetness, these Salted Butter Rolls are a perfect balance of flavors in every bite.
I never have salted butter in the fridge. Well except for that one time when the designated shopper for my online grocery order put one in my bin instead of an unsalted one.
Do you use salted butter? for baking? for cooking? I wonder. This time though is one of the very rare time that I intentionally put salted butter in my grocery cart. And that is to make way for the birth of these rolls, the Salted Butter Rolls.
You see, I love to bake bread. And I love to try new things. Inspired by this menu item from 85 degrees Cafe, I set my heart to bake a bread made with salted butter. Out of curiosity. Out of appetite.
Were they really salty? Not really. They are buttery. There is something in that hint of salt that makes the buttery flavor stand out in the bread, without being really salty.
Then that little bit of salt sprinkling after baking seals the deal. It gives a touch of character, a little flavor contrast to the rich buttery bread. These Salted Butter Rolls are one of a kind. Have it alongside a meal or on their own. They will delight either way.
How To Make Salted Butter Rolls?
First off, the tangzhong. A tangzhong is a separate dough that you prepare ahead before making the bread dough itself. It adds moisture and softness to your finished bread.
Simply combine flour and boiling water and stir the mixture until it turns into a shaggy ball. Set aside. Meanwhile, proof the yeast by sprinkling it over the warm water. Stir in about a teaspoon of the sugar. Let the mixture sit until it is foamy.
Now add the remaining sugar, the egg, the salt, melted butter and the tangzhong. Stir this well with a wooden spoon or a rubber spatula.
Gradually add the flour and keep stirring. The dough will start to clean the bowl and it will gather in the center.
Turn it out on a lightly floured board and knead. The dough should be eventually smooth and elastic. Need help with kneading? Check out How to Knead Bread Dough with Video.
Shape the kneaded dough into a ball. Place it in a bowl and cover it with a clean kitchen towel. Let it rise for 1 to 1 and 1/2 hours, or until the size is doubled.
Gently deflate the risen dough and pat it into a disc. Flour your surface again and roll the dough into a circle using a rolling pin. You want a circle with a diameter of 16 inches.
To make sure you end up forming a circle and not oblong or a random shaped dough, roll the dough in every direction alternately.
Then slice the dough into 12 triangles. A pizza cutter works best here. Starting from the wider end, roll the dough until you reach the pointed end.
Arrange the buns on a baking pan that is lined with parchment paper. Let them rise the second time, covered loosely for about 1 hour.
Preheat the oven to 350 F. Brush the rolls with the egg wash and bake at 350 F for 18-22 minutes or until the rolls are lightly golden.
Brush the rolls with salted butter and sprinkle a little bit (a pinch or two ) of salt. Perfect!
So, I am thinking that maybe salted butter maybe in my grocery list more often now. But tell me, aside from these rolls, what more can I use it with?
K, thanks bye!
More Bread Recipes For You:
- Milk Bread
- Japanese Milk Buns
- Spanish Bread
- Japanese Condensed Milk Bread
- Sweet Beehive Buns
- Chelsea Buns
- Easy Foccacia
- Chocolate Walnut Bread
- Sweet Cheese Rolls
Salted Butter Rolls
- 2/3 cup boiling water
- 2/3 cup all-purpose flour
- 1 tbsp active dry yeast
- 3/4 cup warm water 105-115 F
- 2 and 2/3 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp salt
- 1 egg
- 1/4 cup salted butter melted
- 1 egg
- 1 tbsp milk
- 2 tbsp salted butter, melted for brushing on the rolls
- pinch of salt for sprinkling on baked rolls
In a small bowl, combine tangzhong ingredients and stir until it turns into a shaggy ball of dough. Set aside.
In a mixing bowl, dissolve yeast in warm water. Add about a teaspoon of the sugar and let the mixture sit for about 5 minutes, or until foamy. Add the remaining sugar, eggs, salt, melted butter, and the tangzhong. Stir everything well with a wooden spoon.
Add the flour gradually, continuing to mix until a soft and shaggy ball of dough forms. Turn the dough over on lightly floured board and knead the dough until it is smooth and elastic. Dust sparingly with more flour when the dough is sticking too much. Shape the dough into a ball and place it inside a bowl. Cover it with a kitchen towel and let the dough rise for 1 to 1 and 1/2 hours. The dough should be doubled in size.
Gently deflate the risen dough and pat it into a disc. Using a rolling pin, roll the dough into a circle that is 16 inches in diameter. Using a pizza cutter, slice the circular dough into 12 triangles.
Roll each triangle starting from the wide edge down to the narrow edge. Arrange the rolls in a large baking sheet that is lined with parchment paper. Cover once more with a kitchen towel and let rise again for 1 hour or until the rolls are puffy.
Preheat oven to 350 F. Lightly beat together the egg wash ingredients and brush the rolls with it. Bake the salted butter rolls for 18-21 minutes. Brush with melted salted butter. Sprinkle with a pinch of salt.