Super Soft Butter Rolls in a Bread Maker

Super Soft Butter Rolls in a Bread Maker

These rolls stay soft even the next day and are filled with the fragrance of butter.

Ingredients: 2 baking pans' worth

Extra strong flour (I used Golden Yacht)
250 g
Dry yeast (I used Saf Semi-dry Yeast)
4 g
Salt (I used natural salt)
3 g
25 g
Egg (Use any leftover for a glaze)
30 g
110 g
Unsalted butter
25 g


1. Put all of the ingredients in a bread machine and set to dough mode. The first rising should take about 60 minutes.
2. Once the dough has doubled in size, take it then divide and shape into 50 g balls. Cover with a damp cloth and let rest for 10 minutes.
3. Dust the dough with strong flour and using a rolling pin, roll out the dough as shown in the photo.
4. Loosely roll up the dough, starting with the wide end.
5. Place the rolls seam-side down on the oven pans, and let rise again. (40 minutes at 35% humidity, if you don't have a bread-rising setting on your oven).
6. Cover with a damp cloth and let rise until doubled in size, at about 25°C for 40-60 minutes.
7. Preheat the oven to 180°C. Brush any leftover beaten egg yolk on the rolls.
8. Bake at 180°C for 20-25 minutes, or until they are brown. Remove from oven, thump the pan on a hard surface, remove the rolls and cool on a rack.
9. Let rest until they've cooled down a bit and enjoy.
10. Put any leftover rolls in a plastic bag, and they'll stay soft even the next day.

Story Behind this Recipe

I adjusted the recipe from a bakery where I used to work, and made even softer butter rolls. They're one of my favorite breads.