Prep 2 hrs
Cook 22 mins
I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns
- Place the kneader attachment onto the stand mixer.
- Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
- In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
- When the yeast has proofed add to the bowl along with 3/4 cup warm water.
- Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
- Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
- Shape into a ball (the dough will come together nicely after resting).
- Place into a large greased deep glass bowl.
- Cover and let rise for about 60-90 minutes.
- To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
- Punch down dough and slice in half.
- Slice each half into 4 even pieces.
- Shape each piece into a round ball.
- Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
- Cover and let rise 30-40 minutes.
- Bake at 375 for about 22 minutes or until light golden brown.
I very much enjoyed this recipe...I bake my own bread quite often and desired a decadent roll aside from my usual to accompany my Easter dinner, Yes I did use AP flour and also used the 3T butter...the dough was easily workable..soft..gorgeous..perfect. I did divide into 16 balls...and also buttered my baking sheet and dusted with cornmeal. The bottoms of the rolls became a crunchy gold delight. Let me say that the flavor this recipe exuded was amazing. No added butter at serving time even needed. That to me is perfection in a roll!! Thx much!
I make these a couple of times a week. They are super easy and compliment a variety of meals.
Good rolls. I also made them in the bread machine and found that I needed a lot more flour. Maybe I measured wrong to start with. Nice texture and flavor and they did not even dry out the next day. I brushed with water and sprinkled with sea salt crystals. A keeper of a recipe!. . . . . . Janet