Made This Recipe? Add Your Photo
After a great deal of searching for this style of roll for the 2008 4th of July Holiday, I fiddled with the recipe and came up with a much better version. I hope that you enjoy these as much as we do. They are great rolls! Rich in eggs and butter, this dough is soft and tender and does not require excessive kneading. It is easy to make by hand and even easier if you have an electric mixer with a dough hook. Please note that when I make these rolls I use the 'dough setting' on my bread maker to mix the ingredients and get through the first rise. Please follow your bread makers instructions for adding ingredients if you choose to use your bread maker, as well. The times listed reflect making the buns manually.
- 1 1⁄2 teaspoons active dry yeast
- 1 1⁄2 teaspoons granulated sugar
- 1⁄2 cup water, warm 100 degrees
- 1 teaspoon salt
- 4 cups all-purpose flour, sifted after measuring, plus additional for dusting
- 3 large eggs, reserve 1 egg for egg wash
- 1⁄2 cup buttermilk, warm 100 degrees
- 4 tablespoons unsalted butter, reserve 1 tbsp for coating baking pan
- 1 tablespoon salad oil, reserved for to coat dough during initial dough rise
- 2 tablespoons water, reserve for egg wash
- Combine the yeast and sugar with 1/4 cup of the warm water in a large bowl or in the bowl of an electric mixer. Let stand for 5 to 10 minutes until the mixture becomes frothy. (This allows the yeast to "bloom.").
- Add the salt and flour. Lightly beat 2 of the eggs with the milk and add this mixture to the bowl. Melt 3 tablespoons of the butter and add this as well. Have the remaining 1/4 cup warm water ready. If you are mixing by hand, add some of the water and begin to mix, adding the water as needed. If using an electric mixer, attach the dough hook and jog the machine (turn it on and off) until the dough begins to form. This prevents the flour from jumping out of the mixing bowl. Add the remaining warm water as needed; the dough usually takes the full amount. When a soft dough has formed, knead for 5 minutes by machine or about 8 minutes by hand. This is a soft bread and does not require as much kneading as chewier types The finished dough should be soft but dense and should NOT be sticky.
- Shape the dough into a ball and lightly oil it with the salad oil. Place it in a large bowl. Cover with plastic wrap or a slightly damp towel and let rise in a warm place for about 1 hour until doubled in bulk.
- Punch the dough down and move to a work surface. Lightly dust the work surface with flour. Shape the dough into a square. Using a knife, cut the dough into 12 equal pieces.
- With the remaining 1 tablespoon butter, lightly grease a baking sheet that is at least 15 inches long. Shape the dough into uniform 7-inch-long tubular pieces. It is important that all the pieces be the same length. Place the tube in a line, side by side, down the center of the baking sheet, leaving a 1/2-inch gap between them. Put the pan in a warm place and let rise a second time.
- Prepare a thick egg wash by mixing the remaining egg with 2 tablespoons water. After 15 to 20 minutes, the tubes of dough will have risen enough that they will be touching.
- Generously brush the tubes with egg wash, return the pan to the warm spot and let the dough rise until almost doubled in size, 10 to 15 minutes. Preheat the oven to 350 degrees F.
- Place the buns in the oven and bake for about 30 minutes until deep golden brown.
- Let the buns cool on the baking sheet for at least 15 minutes, then run a spatula under them to make sure they are not sticking to the pan. Using 1 or 2 spatulas, carefully lift the baked dough in one piece onto a rack to cool. It is crucial that you not let the buns break or tear apart. After an hour, when the baked dough is completely cooled, move it in one piece to a cutting board. Using a serrated knife, slice down the center of each tube. You will lose half a tube on each end (which is why you need 13 tubes to make 12 buns). The place where the tubes met is now the center of each bun. They will open naturally when it comes time to stuff them, but you can make a small incision to ensure that this happens.
- Wrap the buns in plastic wrap until ready to use. If you do not intend to use all 12 buns, freeze the extras and defrost when needed.
- COOK'S NOTE: To infuse the dough with the delicate flavor of saffron, chop 1 teaspoon saffron threads and add to 1/4 cup water in a small pan. Bring the mixture to a boil over medium-high heat, then remove from the heat. Let cool to lukewarm and substitute for the 1/4 cup water added for mixing. Since the dough will be golden to start with, look for a dark brown top before removing from the oven.