Salted Butter Rolls Recipes

SALTED BUTTER ROLLS

Steps:

• In a small bowl, combine tangzhong ingredients and stir until it turns into a shaggy ball of dough. Set aside.
• In a mixing bowl, dissolve yeast in warm water. Add about a teaspoon of the sugar and let the mixture sit for about 5 minutes, or until foamy. Add the remaining sugar, eggs, salt, melted butter, and the tangzhong. Stir everything well with a wooden spoon.
• Add the flour gradually, continuing to mix until a soft and shaggy ball of dough forms. Turn the dough over on lightly floured board and knead the dough until it is smooth and elastic. Dust sparingly with more flour when the dough is sticking too much. Shape the dough into a ball and place it inside a bowl. Cover it with a kitchen towel and let the dough rise for 1 to 1 and 1/2 hours. The dough should be doubled in size.
• Gently deflate the risen dough and pat it into a disc. Using a rolling pin, roll the dough into a circle that is 16 inches in diameter. Using a pizza cutter, slice the circular dough into 12 triangles.
• Roll each triangle starting from the wide edge down to the narrow edge. Arrange the rolls in a large baking sheet that is lined with parchment paper. Cover once more with a kitchen towel and let rise again for 1 hour or until the rolls are puffy.
• Preheat oven to 350 F. Lightly beat together the egg wash ingredients and brush the rolls with it. Bake the salted butter rolls for 18-21 minutes. Brush with melted salted butter. Sprinkle with a pinch of salt.

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.