Scratch-Made Rolls
I N G R E D I E N T S
3-1/2 - 4 cups bread flour
1-1/4 cups warm (not hot) water
2-1/4 tsp instant yeast
3 tbsp sugar
2 tsp salt
4 tbsp cold butter, cubed
D I R E C T I O N S
In a stand mixer fitted with a dough hook, combine 2 cups of bread flour with the instant yeast, sugar, and salt. Turn on low to “knead” for about 4 minutes.
Gradually add the other 1-1/2 cups of flour while continuing on low speed. Let the dough come together and increase speed to medium. Knead for 5-7 minutes more, until dough is smooth and very soft. Note: If it’s too wet and stays on your fingers when you touch it, add 1/4 cup flour and knead on low for 30 more seconds. Repeat if needed.
Use your fingers to press the cold cubed butter into the center of the dough ball until it’s fully encased by the dough. Turn the mixer on medium again and mix for 20 seconds.
Place the dough on a baking sheet lined with parchment paper and cover lightly with a towel. Make sure it’s in a dry place, preferably a bit on the warmer side. Let rise until doubled in size, about 1 hour.
Once doubled, use a large knife to cut the dough into 8 roughly equal pieces. Loosely shape them into balls and place them 3 inches apart on a baking sheet or two, lined with parchment paper.
Spray or brush the tops of the dough balls with olive oil and cover with plastic wrap. Let double in size again (about 45 minutes).
Preheat oven to 350 degrees F. Bake for 20-25 minutes until very lightly browned and cooked through.
