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Fluffy French-Inspired Butter Rolls – A Recipe Passed Down from a Master Baker

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These Fluffy French-Inspired Butter Rolls are soft, buttery, and irresistibly delicious! Light and airy on the inside with a perfectly golden crust, they are the ultimate homemade bread rolls. Inspired by classic French baking techniques, these rolls are perfect for breakfast, alongside soups, or simply enjoyed with a spread of butter and jam. Easy to make and even easier to love!

Ingredients

Scale
  • 250 ml lukewarm milk
  • 4 tbsp (50g) sugar
  • 1 tbsp (9g) instant yeast
  • 3 tbsp (40g) melted butter
  • 1 egg
  • 4 tbsp (60g) vegetable oil
  • 550–580g flour
  • 1 tsp (4g) salt
  • 120g butter (for layering)
  • 1 egg yolk + 1 tbsp milk (for brushing)

Instructions

  • Activate the Yeast: In a bowl, mix lukewarm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
  • Mix the Dough: Add melted butter, egg, and vegetable oil to the yeast mixture. Gradually incorporate flour and salt, kneading until a smooth dough forms.
  • First Rise: Cover and let the dough rest in a warm place for 1–1.5 hours or until doubled in size.
  • Layer with Butter: Roll out the dough and spread softened butter over it. Fold and repeat for extra flakiness.
  • Shape the Rolls: Divide the dough into portions, roll into balls, and place them on a lined baking sheet.
  • Second Rise: Let the rolls rise for another 30 minutes.
  • Egg Wash & Bake: Brush with an egg yolk and milk mixture. Bake at 375°F (190°C) for 20–25 minutes until golden brown.
  • Cool & Serve: Allow the rolls to cool slightly before serving warm.

Notes

  • Make-Ahead Option: Prepare the dough and refrigerate overnight for enhanced flavor.
  • Freezing: Freeze baked rolls and reheat at 350°F (175°C) for 5–7 minutes.
  • Serving Ideas: Enjoy with butter and jam, alongside soups, or as sandwich buns.
  • Flour Variations: Substitute part of the flour with whole wheat for a heartier version.

Find it online: https://friendlywell.com/fluffy-french-inspired-butter-rolls-a-recipe-passed-down-from-a-master-baker/