Eastern European butter rolls use 40% butter by weight—more than croissants—which is why they stay soft for days.

Butter Rolls

Name: Butter Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10 servings
Cuisine: Eastern european
Ingredients: butter; 400 ml milk; 600 g flour; 40 ml oil; 1 tsp sugar; 1 yeast; 1 tsp salt

BySašica•View original post →

Indulge in the ultimate comfort treat with our heavenly butter rolls! These soft, pillowy delights are made with simple ingredients like rich butter and warm milk, ensuring each bite melts in your mouth. Perfect for breakfast or as a delightful snack, you’ll love how easy they are to whip up and devour!

homemadebaking

vegetarianegg-freevegannut-freegluten-freedairy-free

Prep

min

Cook

min

Serves

people

Level

intermediate

📝 Ingredients

Serves 10

Servings:

🥛Dairy & Eggs(2)

Maslac za premazivanje
400 ml mlijeka (13.5 fl oz)

🫙Pantry Staples(4)

600 g glatkog brašna (4.8 cup)
40 ml ulja (1.35 fl oz)
1 žličica šećera (5 ml)
1 kvasac Angel Yeast

🧂Spices & Seasonings(1)

1 žličica soli (5 ml)

👨‍🍳 Instructions

1
Knead the dough and let it rise for 30 minutes.
2
Divide the dough into 10 equal parts (each ball about 100 g).
3
Roll each ball with a rolling pin, spread softened butter, and roll into a roll.
4
Cover the rolls and let them rest for another 20 minutes, then brush with milk.
5
Bake at 180 °C for about 15 minutes.
6
For the topping: Mix all ingredients and place in a piping bag.
7
Spray the rolls from above with the topping, then return to the oven for another minute to brown.
8
Finally, brush the rolls with a little oil.

💡 Pro Tips

✓
Proof your butter rolls at 75-80°F for optimal yeast activity - too warm (above 85°F) kills yeast, too cool (below 70°F) slows fermentation dramatically, extending rise time by 50-100%.timing75-80°F proofing temperature
✓
Use butter at exactly 65-68°F (cool room temperature) for rolling - it spreads without tearing dough but won't melt and leak out during baking like warm butter does.ingredient65-68°F butter temperature
✓
Roll each dough portion to exactly 1/8 inch thickness before adding butter to ensure even lamination and prevent butter from breaking through thin spots during rolling.technique1/8 inch thickness
✓
Brush with whole milk (3.25% fat) rather than skim milk because the fat content creates better Maillard browning and a richer golden color at 180°C.ingredient3.25% fat content
✓
Bake on the middle rack with convection at 175°C instead of static 180°C to ensure even heat circulation around all rolls and prevent over-browning of outer rolls.equipment175°C convection

Cuisine: eastern european • Translated from: croatian

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