Buttered yeast rolls

Buttered yeast rolls

By
From
Deep South
Makes
24-30
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
425g plain flour
50g caster sugar
1/2 teaspoon salt
5g fresh yeast
60g unsalted butter
20g melted butter, for brushing
1 small egg
240ml warm water

Method

  1. Put all the ingredients in a freestanding electric mixer fitted with a dough hook and mix on low speed to make a soft dough, adding more flour if the dough is too wet. Knead until the dough is smooth and elastic, then cover and leave in a warm place for about 1½ hours, until doubled in size. Punch down the dough, cover again and leave to rest for about 15 minutes.
  2. On a lightly floured surface, roll the dough out to about 1.2cm thick, then shape it into 35–40 small balls. Place on greased baking sheets, cover loosely with cling film and leave to prove for about 40 minutes, until doubled in size. Brush with the melted butter. Place in an oven heated to 200°C and bake for 15–18 minutes, until browned.
Tags:
American
Southern cooking
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