Butter Rolls Draft

Name: Butter Rolls
Prep time: 20 min
Cook time: 17 min
Total time: 1 h 27 min
Yield: 12 rolls
Ingredients: 4 cups bread flour, or all-purpose flour (3 1/2 Israeli cups plus 1 tbsp); 3 tbsp semolina (3 tbsp); 1 package instant dry yeast (2 1/2 tsp); 1¼ tsp fine table salt (a little under 1/2 tbsp); 3½ tbsp cold butter, cut into very small cubes; 1¼ cups warm water (1 1/4 cups); ¼ cup more warm water (1/4 cup, as needed); 1 tbsp herbs or seeds (10 g)

Simple rolls with a little butter and semolina in the dough, which I make in the mixer or by hand and bake until deep golden.

Prep20 min
Cook17 min
Rest50 min
Total1 hr 27 min
Makes12 rolls
KashrutDairy

What you need

Amount:12

4 cups bread flour, or all-purpose flour, 3 1/2 Israeli cups plus 1 tbsp
3 tbsp semolina, 3 tbsp
1 package instant dry yeast, 2 1/2 tsp
1¼ tsp fine table salt, a little under 1/2 tbsp
3½ tbsp cold butter, cut into very small cubes
1¼ cups warm water, 1 1/4 cups
¼ cup more warm water, 1/4 cup, as needed (optional)
1 tbsp herbs or seeds, 10 g (optional)

How I make it

Dough in a stand mixer

Fit the mixer with the dough hook. Mix the flour, herbs (if using) and semolina in the bowl.
Add the dry yeast and mix well.
Start kneading and add the salt and butter. Knead for about 2 minutes, until the butter is worked in.
Keep kneading and gradually add the 300 ml (1 1/4 cups) water. Knead for about 5 minutes.
The dough should be smooth and soft but not sticky. If it is too stiff, gradually add the remaining water and knead until it feels right.
Turn out onto a lightly floured surface.

Dough by hand

In a large bowl, mix the flour, herbs (if using) and semolina. Add the dry yeast and mix well.
Add the salt and butter and rub them into the flour between your palms until the butter is worked in.
Gradually add the 300 ml (1 1/4 cups) water, mixing and kneading.
Turn out onto a lightly floured surface and knead for about 5 minutes. The dough should be smooth and soft but not sticky. If it is too stiff, gradually add the remaining water and knead until it feels right.

Shaping and baking

Line a baking sheet with parchment paper.
Divide the dough into 12 equal pieces, shape into balls and space them evenly on the sheet.
Cover with parchment paper and let rise for about 50 minutes, until the balls have almost doubled.
While the rolls rise, preheat the oven to 425°F (220°C).
If you like, dust the rolls with a little flour before baking.
Bake for 16-17 minutes, until deep golden.

What I've learned

The dusting of flour on top before baking is optional.
Once the rolls cool, I freeze them in an airtight container or a well-sealed bag, and thaw them in an oven preheated to 285°F (140°C).
For a parve version, I use cold margarine instead of the butter.

Source: ChefEf (chefef.com)