A Word From The Cook
“Hot buns are always a favorite. Make 'em sweet and slightly salty and they become irresistible! These sweet and salted butter buns are perfect for breakfast, lunch or dinner.”
20 Minutes (plus 1.5 hours rising time)
Makes 3 dozen rolls
- One 1/4 ounce package of active dry yeast
- 1/2 Cup warm water
- 1/3 Cup sugar
- 1 Cup unsalted butter (melted and cooled)
- 2 Cups whole milk (room temperature)
- 2 Eggs (lightly beaten)
- 1 Tablespoon kosher salt
- 8 Cups all purpose flour (plus more for shaping)
- Flaky sea salt (for sprinkling on top)
- Step 1 – Prepare the Dough and Let it Rise
- In a stand mixer fitted with a dough hook, mix the yeast and water with 1 teaspoon of the sugar. Let stand about 10 minutes until foamy.
- Beat in remaining sugar, 3/4 cup of the butter, milk, eggs, and salt.
- At low speed beat in 1 cup of four at a time until dough comes together.
- Increase speed to medium and beat dough until a ball forms around the hook (about 3 minutes). Add additional flour by the tablespoon if necessary.
- Transfer dough into a butter brushed large bowl. Cover with a try tea towel, or plastic wrap and let stand in a warm place to rise for 1.5 hours, until dough doubles in size.
- Step 2 – Shape the Rolls
- Preheat oven to 375 degrees and line 2 baking sheets with parchment paper. Transfer dough onto a lightly floured surface and shape the dough into a 9"x16" rectangle.
- Cut the dough lengthwise into 3 equal sections. Then cut each strip crosswise into 12 small strips (as shown).
- Fold each strip into a roll and place onto baking sheet seam side down. Place rolls next to each other, one gently touching the other, forming 2 rows of rolls on each baking sheet. Leave 4 inches between each row.
- Step 3 – Bake and Serve
- Bake rolls for 18-20 minutes, until golden brown on top. Rotate the baking sheets half way through bake time.
- Remove from oven and brush tops immediately with melted butter. Then, gently sprinkle flaked sea salt on top.
- Cool on a baking rack for about 10 minutes and serve warm.
- Fully formed rolls can be frozen for up to a month and baked from frozen. Fully baked rolls can also be frozen and rewarmed in a 350 degree oven for about 10 minutes.