Soft Buttery Buns/Dinner Roll Recipe

Soft Buttery Buns/Dinner Roll Recipe

Salisha Peters

I'm normally gluten and dairy free due to previously testing sensitive to those foods. It's been years since I enjoyed a nice dinner roll or a soft buttery bun. Currently I'm on a reintroduction phase to see what I can slowly reintroduce back into my diet and record how and what I feel. That way I can see if I can enjoy those foods occasionally. 

Well, I had to start with something I have been craving for some time. A nice bun I can have with dinner or in the morning. Well here is the recipe I came up with. Its everything you want in a bun or roll. Enjoy!

I used all organic ingredients because I want to ensure I only eat the best quality wheat and to steer clear of any chemicals. I also used lactose-free butter so I can enjoy them as much as I want.

Ingredients

  • 1 1/2 cups whole milk, warmed to 110F
  • 5 Tbsp unsalted butter, melted
  • 1 Tbsp active dry yeast
  • 1/3 cup organic granulated sugar
  • 1 1/4 tsp sea salt
  • 4 cups all-purpose organic flour, minus 1 Tbsp
  • 1 Tbsp unsalted butter, melted to brush the tops of dinner rolls
  • 1/2 tsp sea salt, to sprinkle finished rolls

WATCH HOW TO MAKE IT HERE on Youtube 

Instructions
  1. In the bowl of your mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar. Sprinkle the top with 1 Tbsp yeast and let sit for 1 minute. Whisk together and let it sit for about 5 minutes until the yeast looks foamy. Add 4 Tbsp melted butter, remaining sugar, and salt.
  2. Add flour half a cup at a time until the dough whisking to incorporate. Once the dough gets too thick, switch to the dough hook attachment and mix on speed 2 (you can also continue mixing by hand with a stiff spatula).

  3. Add about 4 cups of flour, adding the last 1 to 3 Tbsp of flour only if needed. The dough should feel sticky and tacky but should not stick to clean/dry fingertips.
  4. Knead the dough with the dough hook in a stand mixer for 2 minutes or knead by hand (10 min), then place the dough in an oiled bowl. Cover it with plastic wrap and let it rise for about 2 hours in a warm place or until doubled in size. 
  5. Once the dough rises, turn it out onto a lightly floured surface and cut it into 15-24 even pieces depending on the shape of your baking dish. Roll each piece of dough into a ball and place them onto an oiled 9×13 casserole dish or baking sheet.

  6. Cover the dinner rolls with plastic wrap and let them rise for another 30-60 minutes in a warm place or until puffed (do not over-proof). Bake at 375F for about 23-25 minutes or until the tops are golden brown
  7. Immediately brush the tops of dinner rolls with melted butter and set aside to cool to room temperature before serving.

 Enjoy! 

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