Yummy buns or dinner rolls are a must-have, aren’t they? They sure taste the best homemade and fresh from the oven, with some butter and hot chocolate and I am good, who needs a dinner :). My recipe originally comes from my mom, who would always make homemade buns or dinner rolls. When I started baking I started to tinker on the recipe until I liked it: simple, wholesome, and delicious!
The tasty rolls got quite famous around our circle of friends. Seriously, you have to try them, they are so good and so simple to make. Little French (well he is not little anymore) gave them their name: Anna Rolls ;).
For a big dinner, like Thanksgiving I would suggest you use more white flour instead of all whole grain. That makes them less heavy and gives more room for all the other yummy things.
For a vegan recipe for dinner buns go here.
Recipe
In the KitchenAid Stand Mixer
1/2 cup (120ml) butter
1 cup (240ml) boiled water (let the butter melts)
1 cup (240ml) milk (cold from the fridge)
1 egg
1 teaspoon sugar
2 teaspoons salt
3 teaspoons instant yeast
725 grams = 25.57 ounces flour. I like to use freshly ground spelt. You can substitute this with any flour you like. And yes, I go by gram using a Kitchen and Food Scale
Knead the dough for about 5 minutes.
Cover the dough and let it rise till it is about double in size. (ca. 1 hour).
To form the buns oil your hands and take about 1/4 of the dough at a time. By pressing the dough between your thumb and forefinger form about egg-sized buns. The dough will fill two baking sheets.
Let the buns rise till they are about double in size.
Preheat the oven to 400 F, bake for 15 – 20 Minutes
Enjoy!
- ½ cup (120ml) butter
- 1 cup (240ml) boiled water (let the butter melt)
- 1 cup (240ml) milk (cold from the fridge)
- 1 egg
- 1 teaspoon sugar
- 2 teaspoons salt
- 3 teaspoons instant yeast
- 725 grams = 25.57 ounces flour. I like to use freshly ground spelt but you can use any flour.
- In a KitchenAid Stand Mixer whisk the butter and boiled water till the butter melts.
- Then add milk, egg, sugar, salt, and yeast, whisk it all together,
- Let rest till the yeast activates (2-5 minutes)
- Add the flour
- Knead the dough for about 5 minutes
- Cover the dough and let it rise till it is about double in size. (ca. 1 hour).
- By pressing the dough between your thumb and forefinger form about egg-sized buns. The dough will fill two sheets.
- Let the buns rise till they are about double in size.
- Preheat the oven to 400 F, and bake for 18 – 20 Minutes
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Anna rolls? LOL…..too funny! I’ll have to try them sometime.
I know eh :). Hope you like them.
Giving these a try this afternoon. Perfect day for baking bread. 🙂
Let me know how it goes. With all the snow, it sure is a great day for backing
Yum-my! I’ll have to try this Dinner rolls recipe. . . soon.
Those look wonderful! There’s nothing quite like fresh baked bread!
Thanks for participating in the Thanksgiving homemade recipe round up! I LOVE seeing what everyone is coming up with. These look super yummy!
You’re welcome Angela, thank you for organizing it, it sure is fun.
I have heard this from my guests so many times :).
Oh how I love bread and rolls! These sound great! I will be pinning Anna rolls for sure. Nice mixer BTW. I want one of those babies so bad!
Thank you for linking these up to the Fresh Bread Friday Blog Hop! I love bread recipes and this one looks so good. I hope you come back and link up again each week!
I find you don’t need the egg in whole wheat bread, in fact, the buns will not dry out as
quickly.
That is true. Thank you Tilly. I seldom do just buns, that’s why I keep the egg in the dough and use or freeze the buns right away.
Those rolls are beauties! It just isn’t a meal without some good homemade bread, is it?! And, I agree, use a scale and get perfect results every time.
Do you have any receipts that doesn’t need milk as we don’t buy milk cause we’re off the grid, thank You,
Bridget, Maine
You can always replace the milk with water. It will taste a bit different, but still work well. make sure that all the water is at warm, not hot or cold temperature for the yeast.
Hello,
This sounds like a great recipe
I donot use yeast, can the buns be made with baking soda? And if yes can you tell me how much I need to replace the yeast
You can, but they will be more like biscuits. Use 1 tsp baking powder to 1 cup of flour. Let me know how you like them with baking powder.
Thank you for posting so many interesting recipes. This one is quite tempting to try. However I would like to ask you about the measurement for butter. Is it 120ml or 120 gram? Should the butter be melted first?
Thank you before hand for your reply.
It is 120 ml, and if you follow my description with the boiled water first, you do not have to melt the butter, it will melt in the boiled water. Just read the description careful.
I live in Sweden and here the butter measurement is always in gram, except when it is in liquid form. That’s why I became a bit confused and felt uncertain about how to measure the butter in ml. I found information on the Internet that 1/2 cup of butter is about 113 gram. I think I’ll give that a try.
To another thing: I’m not certain that I can find freshly ground spelt here. I think the closest one I can find is durum wheat. But at the moment I only have graham wheat (which also has quite high protein in it). I hope it’s going to work just fine.
It’s always exciting to try new things. I’ll let you know how it goes 🙂
Hi again! I made some changes in the recipe which turned out to not be a good idea. First of all I wanted to try a “cold method” which means longer time for the dough to rise. Then after a while into the process I thought the dough felt too compact with just graham flour, so I added some white flour, shredded carrot, more water and a bit more salt. The dough rised indeed after an hour or so, but to be honest the end results are not as nice and round as yours. There you go, I should stick to your recipe next time.
Perhaps I can experiment with durum flour another time 🙂
Interesting recipe though that you came up with.
Your graham wheat should be great. Years ago we spent several weeks in Sweden and I loved your graham wheat, well I loved Sweden!