Butter Swim Rolls

Butter Swim Rolls

Print Recipe

Yield

9 rolls 9 rolls

Difficulty

Easy Easy

Prep Time

20 minutes 20 minutes

Bake Time

20 minutes 20 minutes

Rise Time

1-1.5 hours 1-1.5 hours

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Ingredients

Dough

2 cups (300 g) bread flour
½ cup + 1 tablespoon (130 g) warm milk, ~95°F
3½ tablespoon (42 g) sugar
¾ teaspoon (4 g) Fleischmann’s^® RapidRise^® Instant Yeast
1 large egg (50 g)
2 tablespoons (25 g) soft unsalted butter

Butter for Drizzling

½ cup (113 g) salted butter, melted (51%, relative to flour)

Directions

In a stand-mixer bowl, combine flour, warm milk, sugar, salt, yeast, and egg.
Knead on low speed until ingredients are combined.
Add the softened butter and continue kneading on medium-high speed until a smooth, elastic dough forms (about 5–7 minutes).
Melt the salted butter and pour half of it (about 55 g) into the bottom of a greased 8x8-inch baking dish, coating evenly.
Stretch and gently press the dough into the buttered pan.
Using a sharp knife or bench scraper, cut the dough into 9 even squares (3x3 grid).
Cover the pan loosely and let the dough rise for 1–1.5 hours at 78–82°F (26–28°C), or until puffy and doubled.
Preheat oven to 350°F (175°C).
Bake rolls for 20 minutes, or until golden brown.
Remove from the oven and drizzle the remaining melted butter over the hot rolls.
Cool slightly, then serve warm.

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