IRRESISTIBLE BUTTERY BREAKFAST ROLLS

I can still remember the way my grandmother’s kitchen smelled on Sunday mornings. The yeasty aroma of baking bread would fill the air, mingling with the sweet scent of melting butter, a symphony of comfort and warmth. She always made the most incredible breakfast rolls, and now, I’m thrilled to share with you the secrets to baking your own Buttery Breakfast Rolls – Soft, Fluffy & Irresistible that will create memories for your family too. You’re going to be amazed at how easy it is, and I promise they’ll be gone in a flash!

The Magic of Homemade Buttery Breakfast Rolls

There’s just something special about homemade breakfast rolls. Store-bought versions simply can’t compare to the soft, pillowy texture and rich, buttery flavor you get from scratch. But don’t let the idea of making bread intimidate you! This recipe is designed to be straightforward and achievable, even for beginner bakers. I’ll walk you through each step, offering tips and tricks along the way, so you can create bakery-worthy rolls right in your own kitchen.

Why This Recipe Works

This recipe is based on a few key principles that ensure success:

• Proper Hydration: The right ratio of liquid to flour is crucial for a soft, tender crumb.
• Yeast Activation: Making sure your yeast is alive and active is essential for a good rise.
• Kneading Technique: Developing the gluten in the dough creates structure and elasticity.
• Butter, Butter, and More Butter! Okay, maybe not *that* much, but using good quality butter and a generous amount of it is what makes these rolls so irresistibly rich and flavorful.
• Proper Proofing: Allowing the dough to rise in a warm environment gives the yeast time to work its magic and create a light, airy texture.

The Ultimate Buttery Breakfast Rolls Recipe

Ready to get baking? Here’s what you’ll need:

Ingredients:

For the Dough:

• 3 ½ cups (420g) all-purpose flour, plus more for dusting
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 cup (240ml) milk, lukewarm (about 110°F/43°C)
• ¼ cup (60ml) water, lukewarm (about 110°F/43°C)
• ¼ cup (57g) unsalted butter, melted
• 1 large egg

For the Buttery Topping:

• ¼ cup (57g) unsalted butter, melted
• 2 tablespoons milk

Instructions:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast. Make sure the yeast is well distributed.
2. Combine Wet Ingredients: In a separate bowl, whisk together the lukewarm milk, lukewarm water, melted butter, and egg. The mixture should be just warm to the touch, not hot.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. Don’t worry if it’s still slightly tacky – that’s okay!
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. I like to place mine in a slightly warmed oven (turned off, of course!).
6. Shape the Rolls: Punch down the dough to release the air. Turn it out onto a lightly floured surface and gently pat it into a rectangle about 12×18 inches.
7. Cut the Rolls: Use a sharp knife or pizza cutter to cut the rectangle into 12 equal-sized rolls.
8. Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy. They should almost double in size again.
9. Preheat Oven: Preheat your oven to 375°F (190°C).
10. Prepare Buttery Topping: In a small bowl, whisk together the melted butter and milk.
11. Brush with Buttery Topping: Gently brush the tops of the rolls with the buttery topping. Be generous!
12. Bake: Bake for 20-25 minutes, or until the rolls are golden brown and cooked through. If the tops start to brown too quickly, tent the dish with aluminum foil.
13. Cool Slightly: Let the rolls cool in the baking dish for a few minutes before serving. The aroma at this point is absolutely divine!
14. Serve and Enjoy! Serve warm and slathered with extra butter (optional, but highly recommended!).

Success Tips for Perfect Buttery Breakfast Rolls

Here are a few golden rules to ensure your Buttery Breakfast Rolls turn out perfectly every time:

• Yeast Temperature is Key: Make sure your milk and water are lukewarm, not hot. Hot liquids will kill the yeast, and you won’t get a good rise.
• Don’t Overknead: Overkneading can result in tough rolls. Knead until the dough is smooth and elastic, but not overly firm.
• The Warm Place: Finding a warm place for the dough to rise is crucial. If your kitchen is cold, try placing the bowl in a slightly warmed oven (turned off!), on top of the refrigerator, or in a sunny spot.
• Check for Doneness: The rolls are done when they are golden brown and cooked through. You can check for doneness by inserting a toothpick into the center of a roll; it should come out clean.
• Don’t Skip the Buttery Topping: This is what makes these rolls truly irresistible! Be generous with the buttery topping for the best flavor and texture.

Variations and Additions

Want to customize your Buttery Breakfast Rolls? Here are a few ideas:

• Sweet Rolls: Add a teaspoon of vanilla extract to the dough and a sprinkle of cinnamon to the buttery topping for a sweeter version. You could also add a cream cheese frosting after baking for an extra decadent treat.
• Savory Rolls: Add chopped herbs like rosemary, thyme, or chives to the dough for a savory twist. You could also add shredded cheese, such as cheddar or parmesan, to the dough or sprinkle it on top before baking.
• Garlic Butter Rolls: Add minced garlic to the melted butter for the topping for a garlicky flavor.
• Everything Bagel Rolls: Brush the tops of the rolls with an egg wash and sprinkle with everything bagel seasoning before baking.

Serving Suggestions

Buttery Breakfast Rolls are delicious on their own, but they also pair well with a variety of other dishes. Here are a few serving suggestions:

• Breakfast: Serve with scrambled eggs, bacon, sausage, or fruit salad.
• Brunch: Serve as part of a brunch buffet with Baked French Toast Casserole and mimosas.
• Dinner: Serve alongside soups, stews, or salads. They’re also great with roasted chicken or pot roast.
• Sandwiches: Use the rolls to make mini sandwiches with your favorite fillings.

Speaking of breakfast, have you ever tried Breakfast Pizza? It’s another great way to start the day, especially for a crowd! For something a little sweeter, the Cinnamon Swirl Bread is always a hit. If you love cinnamon rolls, you might also enjoy Raspberry Cinnamon Rolls, a delicious twist on a classic! And for something truly unique, consider trying Dollywood Cinnamon Bread. Or even the Cinnamon Sugar Donut Bread.

Make-Ahead and Storage Instructions

These Buttery Breakfast Rolls are best enjoyed fresh, but they can also be made ahead of time or stored for later.

Make-Ahead Instructions:

You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. After the first rise, punch down the dough, wrap it tightly in plastic wrap, and refrigerate. When you’re ready to bake, remove the dough from the refrigerator and let it come to room temperature for about 30 minutes. Then, shape the rolls, let them rise again, and bake as directed.

Storage Instructions:

Store baked rolls in an airtight container at room temperature for up to 2 days. To freeze, let the rolls cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Freeze for up to 2 months. To reheat, thaw the rolls in the refrigerator overnight or at room temperature for a few hours. Then, warm them in a 350°F (175°C) oven for 5-10 minutes, or until heated through.

Troubleshooting Tips

Even with the best recipe, things can sometimes go wrong. Here are a few common problems and how to fix them:

• Rolls Didn’t Rise: This could be due to several factors, including inactive yeast, liquids that were too hot or too cold, or a cold environment. Make sure your yeast is fresh and your liquids are lukewarm. Find a warm place for the dough to rise.
• Rolls Are Too Dense: This could be due to not enough kneading or not enough rising time. Make sure you knead the dough for the full 8-10 minutes and allow it to rise until doubled in size.
• Rolls Are Too Dry: This could be due to overbaking. Check the rolls for doneness after 20 minutes and tent the dish with aluminum foil if the tops start to brown too quickly.
• Rolls Are Too Sticky: This could be due to too much liquid or not enough flour. Add a little more flour, 1 tablespoon at a time, until the dough is manageable.

The Joy of Baking

Baking is more than just following a recipe; it’s an act of love, a way to nourish and connect with the people you care about. There’s something incredibly rewarding about creating something delicious from scratch, and these Buttery Breakfast Rolls are the perfect recipe to share with your family and friends. So, gather your ingredients, put on some music, and get ready to experience the joy of baking!

Conclusion

So there you have it: my foolproof recipe for Buttery Breakfast Rolls – Soft, Fluffy & Irresistible. I hope you’ll give this recipe a try and experience the magic of homemade bread. With a little patience and a few simple ingredients, you can create a breakfast that will be remembered for years to come. Happy baking, my friends!

Lady Maria

Irresistible Buttery Breakfast Rolls

These homemade buttery breakfast rolls are soft, fluffy, and incredibly delicious. The recipe is designed to be straightforward and achievable, even for beginner bakers, resulting in bakery-worthy rolls right in your own kitchen.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 3 ½ cups 420g
• ¼ cup 50g
• 1 teaspoon salt
• 2 ¼ teaspoons 1 packet
• ¼ cup 60ml) water, lukewarm (about 110°F/43°C
• ¼ cup 57g
• 1 large egg
• ¼ cup 57g) unsalted butter, melted (for topping
• 2 tablespoons milk for topping

Equipment

• Large mixing bowl
• Small mixing bowl
• whisk
• wooden spoon
• measuring cups and spoons
• Lightly oiled bowl
• Plastic wrap or clean kitchen towel
• Lightly floured surface
• Sharp knife or pizza cutter
• Greased 9×13 inch baking dish
• Oven
• Pastry brush

Method

 

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast. Make sure the yeast is well distributed.
2. Combine Wet Ingredients: In a separate bowl, whisk together the lukewarm milk, lukewarm water, melted butter, and egg. The mixture should be just warm to the touch, not hot.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. Don’t worry if it’s still slightly tacky – that’s okay!
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. I like to place mine in a slightly warmed oven (turned off, of course!).
6. Shape the Rolls: Punch down the dough to release the air. Turn it out onto a lightly floured surface and gently pat it into a rectangle about 12×18 inches.
7. Cut the Rolls: Use a sharp knife or pizza cutter to cut the rectangle into 12 equal-sized rolls.
8. Second Rise: Place the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy. They should almost double in size again.
9. Preheat Oven: Preheat your oven to 375°F (190°C).
10. Prepare Buttery Topping: In a small bowl, whisk together the melted butter and milk.
11. Brush with Buttery Topping: Gently brush the tops of the rolls with the buttery topping. Be generous!
12. Bake: Bake for 20-25 minutes, or until the rolls are golden brown and cooked through. If the tops start to brown too quickly, tent the dish with aluminum foil.
13. Cool Slightly: Let the rolls cool in the baking dish for a few minutes before serving. The aroma at this point is absolutely divine!
14. Serve and Enjoy! Serve warm and slathered with extra butter (optional, but highly recommended!).

Notes

For best results, use high-quality butter. Make sure the milk and water are lukewarm, not hot, to activate the yeast properly. To make ahead, prepare the dough and store it in the refrigerator for up to 24 hours after the first rise. Shape and bake as directed. Store baked rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.