These delicious salted butter and honey rolls are a real treat. I used the Asian technique of tangzhong which allows leavened dough to be soft, high and fluffy. These rolls are slightly sweet and taste more like a brioche than simple breakfast rolls. The addition of honey and salted butter makes them fragrant and tempting while the glaze makes them sticky and sweet.
- 40 g bread flour
- 200 ml water
- 500 g bread flour
- 2 tsp active dry yeast
- 240 ml milk
- 90 g liquid honey
- 1 egg
- 60 g soft salted butter (I used salted butter by Lurpak)
- 30 g salted butter (I used salted butter by Lurpak)
- 20 g liquid honey
6 hours waiting time.
Mix 40 grams of flour with 200 milliliters of water. Turn on the flame and bring to a boil.
Stir continuously until the mixture thickens and begins to leave a white trace over the pan (about 5 minutes). Place the tangzhong in a container, bring to room temperature and then place in the refrigerator for minimum 2 hours. After this time take out from the oven and bring back to room temperature before using it.
Instructions salted butter and honey rolls
For this recipe I used salted butter made by Lurpak.
Mix flour and active dry yeast in the mixer with hook attachment (or by hand), then add milk and honey and begin to knead.
Add all tangzhong and egg and continue to knead. At this point add soft butter.
Knead your dough for at least 10 minutes until it becomes smooth and elastic and the gluten is well developed. I warn you that the dough will be very sticky and it takes a little patience if you knead by hand not with the mixer.
Create a ball, transfer it into a lightly greased bowl, cover and place in a warm place until it doubles in volume (about 2 hours).
The rising times for these salted butter and honey rolls 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.
Deflate the dough, dust your hands with flour and divide it into about 12 pieces. Create small balls and place them in the rectangular baking pan covered with baking paper. Cover them with a cotton cloth and then let them rise for about 45 minutes.
Once your rolls are puffed bake in a preheated static oven at 180 ° C for 20 – 25 minutes. If they turn brown too quickly cover them with aluminum foil.
While the rolls are baking prepare the glaze. Melt your salted butter. Turn off the heat and add liquid honey and stir.
As soon as the rolls are ready remove the pan from the oven and brush them with the prepared glaze. Let it them cool down completely before serving.
lot of love. B.
I thought that if you love lightly sweet and soft rolls for breakfast you might also be interested in my recipe for Super soft butter and lemon breakfast rolls.
This recipe was created thanks to the collaboration with Lurpak. Excellent Danish butter perfect for professional pastry making and for homemade use.