I am slowly gaining more confidence in baking breads now, so I am slowly trying to bake stuff that I have always wanted. On the top of the bread list, are these super addictive and yummy dinner/bread rolls. Just lightly toast them and spread some butter on it, omg yummmmm! I am super happy with how it turned out. They are fresh, soft, fluffy, absolutely perfect! I am so grateful for this recipe! We had it for breakfast with some butter, and also dinner again with my roast and some of the creamy sauce. They are versatile, and suitable for anytime of the day!
Recipe adapted from Christine’s Recipe. Yields 8 dinner/bread rolls.
- 250g bread flour
- 25g cake flour
- 2 tsp instant yeast
- 40g caster sugar
- 1/2 tsp salt
- 100ml lukewarm water
- 80ml lukewarm milk
- 40g butter, cubed and softened
- Whisked egg, for glazing
- In a mixing bowl with a dough hook attached, mix all of the ingredients (except egg and butter).
- When everything comes together and forms a soft dough, add in butter.
- Knead until your dough passes the window pane test. Be patient as it will be a long knead.
- Transfer the dough into a large bowl. Cover and let it rise for about 1-1.5hours untill dough doubles in size.
- Punch the dough to deflate and lightly knead into a long roll. Cut into 8 portions and form 8 buns.
- Place buns in a lightly greased baking tin. Space out the buns to allow room for proofing. Cover and let it rise again for 1-1.5hours until doubled in size.
- Brush with eggwash and bake in a preheated oven at 175deg for 20mins until golden.