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Close-up of golden brown, soft, and fluffy buttery breakfast rolls, showcasing their irresistible texture and inviting aroma.
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.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
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 9x13 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 12x18 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 9x13 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.