Weekend Cooking: Extra-Buttery Dinner Rolls
28 Dec 2016

Weekend Cooking: Extra-Buttery Dinner Rolls

28 Dec 2016

Lately I’ve been trying to make my own roti paung, and I searched through the net for different ideas to experiment with.  I still haven’t found the right recipe so far, but during one of my experiments I accidentally created these buttery dinner rolls which, I daresay, tasted better than the Parker House Rolls I made previously.  They’re a lot simpler to make, too.  Even though I considered the experiment a failure in my quest for the perfect roti paung recipe, I still think this recipe was worth keeping.

The addition of cream in this recipe was purely by chance, actually.  I made Cream of Wild Mushroom Soup recently, and had some cream leftover and needed to do something with it.  In any case, I think this is the reason why the rolls turned out so moist.

The next time I make these rolls, I plan to activate the yeast first, the same way I did with the Parker House Rolls.  I’ll also try kneading by hand to see if it makes any difference.  Sometimes using the mixer really just doesn’t cut it.

Serve these rolls warm, on their own or with jam.

Extra-Buttery Dinner Rolls


  • 550 grams bread flour
  • 1 package instant yeast
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 50 grams unsalted butter, melted, plus more for dotting, brushing and greasing
  • 50 grams ghee, melted
  • 150 ml whipping cream
  • Warm water


In a large mixing bowl, add the bread flour, instant yeast and sugar.  Whisk thoroughly to combine.  Make a well in the center of the dry ingredients.

Set a bowl on your weighing scale.  Add the egg and cream, and jot down the total weight.

Add the melted butter and melted ghee.  Add enough warm water to the mixture to make 330 grams of liquid.  Whisk to combine.

Slowly pour the liquid ingredients into the well.  Knead until dough is smooth and elastic, about 6 minutes if using an electric mixer, or about 10 minutes by hand.

Cover the mixing bowl with cling wrap or a kitchen towel.  Let the dough rise in a warm place, until doubled in size, about 3 to 4 hours.

After the dough has risen, punch down to let out the air.  Grease a 9-inch round baking tin with olive oil or butter.

Divide the dough into 19 equal sized pieces.  If you prefer bigger rolls, divide the dough into 15 pieces.  Working with one piece at a time, flatten the dough on the palm of your hand, and dot with a small piece of butter.  Wrap the dough around the butter and seal, rolling the dough into the shape of a ball.  Repeat with the remaining dough.

Arrange the rolls in the baking tin, starting with 1 in the middle, 6 around the center, and 12 around the outside, making sure to space them out to allow for further rising.  Cover the baking tin tightly with cling wrap or kitchen towels, and let rest in a warm place, another 1 hour 30 minutes.

Preheat the oven to 180 degrees C (160 degrees fan).

When the oven is ready, glaze the rolls with melted butter.  Bake in the oven until rolls are lightly browned, 15 to 20 minutes.  When the rolls are ready, glaze them one more time with melted butter.  Serve warm.

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