Butter Roll Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Warm milk: Activates the yeast and adds richness to the dough.

Melted butter: Adds flavor and moisture to the rolls.

Sugar: Feeds the yeast and adds a touch of sweetness.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Salt: Enhances the flavor of the rolls.

When combining the warm milk and melted butter with the yeast, ensure the milk is not too hot, as this can kill the yeast. The ideal temperature for the milk should be around 110°F (43°C). This will help activate the yeast properly, leading to a better rise in your dough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser roll.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used, though the texture may vary.

• warm milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

• warm milk - Substitute with soy milk: Soy milk is another dairy-free option that has a similar consistency to cow's milk.

• melted butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can replace butter, adding a slight coconut flavor.

• melted butter - Substitute with margarine: Margarine is a non-dairy alternative that can mimic the texture and function of butter.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor and color.

• sugar - Substitute with maple syrup: Maple syrup is another natural sweetener that can be used, adding a unique flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in place of active dry yeast, though it may rise faster.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but the quantity will need to be adjusted (use about twice the amount).

• salt - Substitute with sea salt: Sea salt can replace regular salt, offering a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity as it has larger grains.

• Allow the butter rolls to cool completely at room temperature. This prevents condensation from forming, which can make the rolls soggy.
• For short-term storage, place the butter rolls in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.
• To extend freshness, store the butter rolls in the refrigerator. Wrap them individually in plastic wrap or aluminum foil, then place them in an airtight container. They will keep for up to 1 week.
• For freezing, wrap each butter roll tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped rolls in a resealable freezer bag or airtight container. Label with the date and freeze for up to 3 months.
• To reheat frozen butter rolls, remove the desired number of rolls from the freezer. Let them thaw at room temperature for about 1-2 hours.
• For a quick thaw, microwave each butter roll on a microwave-safe plate for 20-30 seconds on medium power. Alternatively, preheat your oven to 350°F (175°C) and warm the rolls for 10-15 minutes.
• For an extra touch of flavor, brush the reheated butter rolls with melted butter before serving. This will enhance their softness and give them a delightful shine.

• Preheat your oven to 350°F (175°C). Wrap the butter rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warmed through and the butter is melty.

• For a quick reheat, use a microwave. Place the butter rolls on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them chewy.

• If you have an air fryer, set it to 300°F (150°C). Place the butter rolls in the basket and heat for 3-5 minutes. This method will give them a slightly crispy exterior while keeping the inside soft.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter to the skillet and place the butter rolls in it. Cover with a lid and heat for about 5 minutes, flipping halfway through to ensure even warming.

• If you prefer a steam method, place the butter rolls in a steamer basket over boiling water. Cover and steam for about 5 minutes. This will keep them moist and soft.

• Mixing bowl: A large bowl used to combine the warm milk, melted butter, sugar, and yeast, and later to mix in the flour and salt.

• Measuring cups: Used to measure out the flour, milk, butter, and sugar accurately.

• Measuring spoons: Used to measure the yeast and salt precisely.

• Whisk: Useful for mixing the warm milk, melted butter, sugar, and yeast together.

• Dough scraper: Helps in kneading the dough and scraping it off the work surface.

• Kitchen towel: Used to cover the dough while it rises.

• Baking sheet: A flat sheet where the shaped rolls will be placed for baking.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Pastry brush: Used to brush additional melted butter on the rolls after baking.

• Cooling rack: Allows the rolls to cool evenly after baking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This minimizes interruptions during the process.

Use a stand mixer: A stand mixer can knead the dough more efficiently than by hand, saving you time and effort.

Warm environment for rising: Place the dough in a slightly warm oven (turned off) to speed up the rising process.

Preheat the oven early: Start preheating your oven while shaping the rolls to ensure it's ready when you are.

Batch baking: If you need more than 12 rolls, double the recipe and bake in batches to save time.