I can’t help myself from making these dinner rolls over and over again. Don’t make their name fool you because they aren’t just for dinner, actually I love them more for breakfast and I think they make an excellent bun for hamburgers and sandwiches.
This is absolutely THE best basic soft bread dough I’ve tried so far.
The recipe comes from Sarabeth Levine’s book, Sarabeth’s Bakery, From My Hands to Yours. I’ve adapted the recipe with just one simple addition, a sprinkle of maldon salt on top of each bun, just when you are about to place them in the oven. I like to have that light salty touch. Like other recipes I’ve tried from this book, the result is perfect if you follow the instructions exactly word by word, no less, no more. Although, I did reduce the yeast which calls for 28 gr of compressed yeast (or 3 ½ tsp active dry yeast), I used 7 gr of fresh compressed yeast instead. The reason for this is because I prefer to allow the dough to rise slowly overnight in the fridge so that I can pull them out in the morning to bake straight away. Even if it takes longer to rise I noticed that using less yeast results, in taste, less yeasty.
The author introduces the recipe with a small note: “Present these light and buttery rolls in a linen-lined basket at your next dinner party and your guests are bound to sing your praises”.
I have a feeling that I will present these light and buttery rolls for Easter breakfast. Served warm in a linen-lined basket on a table set with bowls of jams and butter, chocolate, eggs and salami, pizza Pasquale, Colomba, milk, coffee and tea. For some reason I already hear those sings of praises.
Adapted from Sarabeth’s Bakery, From My Hands to Yours
28 gr compressed yeast ( I used 7 gr)
2 tbsp. granulated sugar
1 cup of whole milk
1 large egg, plus 1 large yolk
3 ¾ cup all-purpose flour, as needed
1 tsp fine sea salt
12 tbsp. unsalted butter, cut into tablespoons, well softened
*Maldon salt to finish (my adaption)
Crumble the yeast finely into a bowl of a heavy duty stand mixer. Add the milk and sugar, whisk to dissolve the yeast. Add the egg and yolk. Attach the paddle to the mixer and at a low speed add 2 cups of flour and the salt. One tbsp. at a time add the butter and allow the butter to become absorbed before adding another. Add another cup of the flour to make a soft dough that cleans the sides of the bowl.
Generously butter a large bowl. Turn the dough on a lightly floured work surface. Shape the dough into a ball and place the ball in buttered bowl. Cover the bowl with plastic film and let stand in a warm place until double.
Divide the dough in 9 equal portions (the book says 18 portions). Shape each portion into a ball. Cup one hand over the dough and move your hand in a tight circular motion, letting your palm gently touch the top of the dough. Arrange the balls in a pan lined with parchment paper, leaving some space between the balls.
Allow the balls to rise until double and bake in the oven for 20 minutes or until golden brown at 180ºC. Optional, add some maldon salt just before you slip them in the oven.