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BREAD - Good Old American White Rolls


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Rate this recipe 4.6/5 (16 Votes)
BREAD - Good Old American White Rolls 1 Picture


  • For the glaze (optional):
  • 3/4 cup (175 ml) milk
  • 1/4 cup (56 grams) unsalted butter
  • 3 cups (375 grams) bread flour
  • 1/4 cup (50 grams) sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (One 1/4 ounce package) active dry yeast
  • 2 large eggs
  • 1 1/2 tablespoons (20 grams) butter
  • 1 teaspoon honey


Adapted from


Step 1

In a small saucepan over medium heat, heat the milk and butter just until the butter is melted. Remove from heat and let sit for 5 minutes (temperature should be 120-140 degrees F).
Meanwhile, in a stand mixer fitted with a dough hook, combine 1 1/2 cups of the four, sugar, salt and yeast. Add the milk/butter mixture until incorporated. Add the eggs and mix on medium speed until smooth, about 3 minutes. Add the remaining flour a few tablespoons at a time until all incorporated. If needed, add more flour a tablespoon at a time to achieve a dough that clears the bowl, is sticky to the touch, but does not stick and come off on your hands. Knead until smooth and elastic, about 5-7 minutes
Shape dough into a ball and place in a greased bowl, rolling the top in the butter or oil to grease it as well. Cover with plastic wrap or a towel and place in a warm place to rise until doubled in size, about one hour.
Punch down the dough and divide the dough into 4 equal pieces. Divide each of those pieces into 3 smaller pieces. Shape into rounds and place in a greased 9x13-inch baking dish. Cover with plastic wrap or a towel and let rise again until an indentation remains when lightly pressed with your finger, about 30-45 minutes.
Preheat oven to 375 degrees F. Bake until golden brown on top, about 20-25 minutes.
To make the glaze:
Melt the butter and honey together. Brush on to tops of rolls immediately when they come out of the oven.

Rising and Proofing Tips:
Letting kneaded dough rest so that the yeast can do its job will improve the volume, flavor, and texture of the bread. A second rising (or proofing) after being shaped will increase volume, give the bread a finer texture, and improve the flavor further. You can test if your dough has risen enough by pressing the dough with your finger. If the indentation remains, your dough is ready. If not, give it more time.

Let the dough rest in a warm place, covered with a towel or plastic wrap to retain moisture. Here are a few suggestions:

Oven: Heat your oven to its lowest setting for a few minutes, then turn it off. Place the covered dough on the center rack and close the door.
Microwave: Heat 1 cup of water in your microwave for 2 minutes. Place the covered dough in the microwave and close the door.
Other: I’ve also risen bread on top of a warm oven, running dryer machine, and even on a chair set over a heater vent.

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