These no-knead milk and butter rolls are super soft, mildly sweet buns that are perfect to be eaten for breakfast or for a snack with hazelnut cream or with jam. They have a delicate scent of milk and butter. The no-knead method allows you to create very fresh homemade bread without using a mixer with a dough hook and without having to knead it by hand. Their main problem, according to my father, is that they are a real temptation. He tasted one and then ended up eating 7 :D.
No-knead milk and butter rolls
- 3,5 g active dry yeast
- 2 tsp sugar
- 360 ml milk
- 50 g butter
- 2 eggs
- 600 g all-purpose or bread flour
- 4 tbsp sugar
- 1 tsp salt
- some butter for the forming and glaze
Instructions no-knead milk and butter rolls
- Slowly heat the milk together with the butter until it is completely melted. Set aside until it becomes only slightly warm. Add active dry yeast and sugar. Stir and set aside for 10 minutes until the yeast becomes frothy.Then add two eggs and mix well.
- In a large bowl mix all-purpose or bread flour with 4 tablespoons of sugar and 1 teaspoon of salt.For this recipe I recommend using a strong or semi-strong flour for pizzas and bread as the high gluten content allows you to create soft no-knead rolls that do not collapse during leavening. If you do not know which flour to use, the important thing is that you do not use flour with "for cookies, pies or shortcrust pastry" written over it.
- Add the liquid ingredients to the flour and mix well with a spoon until the traces of flour disappear. Now cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles the volume (2 hours for me).
- The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
- Once the dough is puffy stretch the outer edges of the dough towards the center to create some tension. This dough is very sticky and I recommend you give it tension this way whenever it gets too soft.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Forming and baking
- Keep a stick of butter close. Take a small piece of butter between your fingers and grease your hands. Now tear off a piece of dough and create a small ball in the between of the palms. You don't have to work the dough too much but give it a round shape. Place the rolls on the baking sheet covered with baking paper.
- As I already mentioned before the dough is very soft and sticky. If necessary, wash your hands often and grease them with some butter. Proceed in this way until you create about 24 mini rolls. Leave some between them over the baking pan.
- Let your soft buns rise for another 45 minutes – 1 hour. Before baking it is not necessary to spread them with egg or milk as you used the butter to form them. If you like, add poppy, pumpkin or sesame seeds on top of each bun for decoration.
- Bake in a preheated static oven at 180 ° C for 25 – 30 minutes. Remove from the oven and allow to cool completely before serving.
Store at room temperature. These rolls, when covered, keep their freshness for several days.
lot of love. B.