My First Time With These Rolls
I made these rolls for the first time years ago. I was so nervous. The dough felt like a living thing in my hands.
But when they came out of the oven, my whole kitchen smelled like heaven. That first bite was soft and buttery. I still smile thinking about it. Have you ever baked something that made you really proud?
Why We Fold Them
The special fold is my favorite part. You press a line and fold the dough over. It looks like a little pillow.
This isn’t just for looks. That fold creates layers. It lets the butter soak in while they bake. Fun fact: These rolls were invented at a fancy Boston hotel in the 1850s! The story goes, a baker was angry and threw dough. It folded itself. A happy accident.
The Heart of the Recipe
Let’s talk about the butter. You use a lot. Fourteen tablespoons! That might seem like much.
But this is why it matters. Butter is for flavor and tenderness. It makes the roll soft inside. It gives that golden, tasty top. Doesn’t that smell amazing when it bakes? What is your favorite buttery smell in the kitchen?
A Little Kitchen Secret
Here is my tip. Be patient with the rising. Let the dough double in size. This is not a race.
This waiting time matters. It lets the yeast do its magic. The yeast makes tiny air bubbles. That is what makes the rolls light and fluffy. If you rush, the rolls will be dense. Trust me, the wait is worth it.
Making Them Your Own
These rolls are perfect for holidays. But they are also for a Tuesday. Warm bread makes any day special.
You can brush them with honey butter after baking. Or add a pinch of garlic powder to the butter. What would you add? I love hearing your ideas. Share your twist if you make them.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole milk | 1 ¼ cups (10 ounces) | room temperature |
| Sugar | 2 tablespoons | |
| Instant or rapid-rise yeast | 2 ¼ teaspoons | |
| Large egg | 1 | room temperature |
| All-purpose flour | 4 cups (20 ounces/567 grams) | |
| Salt | 1 ½ teaspoons | |
| Unsalted butter, melted | 14 tablespoons, divided | 8 tbsp for dough, 3 tbsp for brushing before folding, 3 tbsp for brushing before baking |
Instructions
Step 1: First, get your mixer bowl. Whisk the flour, yeast, and salt right in it. Now, grab your big liquid measuring cup. Whisk the milk, 8 tablespoons of melted butter, the egg, and sugar together. Keep going until the sugar disappears. Doesn’t that smell amazing already? (A good whisk here makes everything friendlier later.)
Step 2: Put the dough hook on your mixer. On low speed, slowly add the milk mix to the flour mix. Let it go for about 2 minutes. It will look shaggy at first. Then, turn the speed to medium-low. Knead for 8 minutes until the dough is smooth and pulls away from the sides. It will still stick a bit to the bottom, and that’s just fine.
Step 3: Turn the dough out onto a lightly floured counter. Knead it by hand for just 30 seconds. Form it into a smooth, round ball. Place the ball seam-side down in a greased bowl. Cover the bowl tightly with plastic wrap. Let it rise until it doubles in size. This takes 1 to 1 ½ hours. I love watching it grow. What do you think the yeast is eating to get so big? Share below!
Step 4: Press down on the dough to deflate it. Line two baking sheets with parchment paper. Divide the dough in half on a clean counter. Stretch each half into a 12-inch log. Cut each log into 12 equal pieces. Cover them with greased plastic. Shape each piece into a tight, round ball. (Weighing the pieces helps them bake evenly, but I just eyeball it.) Let all the little balls rest for 15 minutes. They need a quick nap.
Step 5: Now, work with a few balls at a time. Press each ball into a ¼-inch thick round. Find the thin handle of a wooden spoon. Press it firmly across the middle of each round. This makes a deep crease. I still laugh at that. My grandson once used a toy sword for this step. It worked perfectly!
Step 6: Brush the tops of the rounds with 3 tablespoons of melted butter. Oh, that rich, golden shine. Fold each round in half along that crease you made. Gently press the edges to seal them. They look like little butter-filled books now. Don’t they look cozy?
Step 7: Arrange the folded rolls on your baking sheets. Give them about 2 inches of space to grow. Cover them loosely with more greased plastic. Let them rise again until nearly doubled. This takes another 1 to 1 ½ hours. Heat your oven to 350°F before they’re done rising. (If you poke one gently, it should slowly spring back.)
Step 8: Gently brush the tops with the last 3 tablespoons of melted butter. Then, give them a light mist of water. This helps them get extra golden. Bake for 20 to 25 minutes. Switch the pans halfway through. Let them cool on a rack for 15 minutes. Serve them warm. The smell will bring everyone to the kitchen.
Creative Twists
These buns are a wonderful blank canvas. You can make them your own so easily. A little change makes them special for any day.
Garlic-Herb Butter: Add minced garlic and fresh parsley to the butter you brush on. So savory.
Cinnamon-Sugar Fold: Sprinkle cinnamon sugar inside before folding. Like a sweet secret.
Everything Bagel Topping: Sprinkle the tops with the seasoning before the final rise. So much flavor.
Which one would you try first? Comment below!
Serving & Pairing Ideas
These buns are pure happiness on a plate. For a holiday, I put them in a cloth-lined basket. They stay warm and feel loved. Tear them open and watch the steam rise. I like a small dish of honey butter for dipping. It’s just softened butter mixed with a bit of honey. For a simple supper, serve them with a big bowl of potato soup. Perfect for dipping.
For drinks, a cold glass of apple cider is my favorite. The tangy sweetness is perfect. For the grown-ups, a glass of rich Chardonnay pairs beautifully. It tastes like toasted butter itself. Which would you choose tonight?
Keeping Your Buns Buttery and Bright
Let’s talk about keeping these lovely buns fresh. First, cool them completely. Then, store them in an airtight bag at room temperature for two days. For longer, freeze them! Place cooled rolls in a freezer bag for up to a month.
To reheat, wrap frozen rolls in foil. Warm them in a 300-degree oven for 15 minutes. I once served week-old frozen rolls this way. My grandson said they tasted fresh-baked!
Batch cooking matters for busy days. Having homemade rolls ready is a gift to your future self. It makes any meal feel special with no extra work.
Have you ever tried storing it this way? Share below!
Rolling Out Troubleshooting Tips
Sometimes dough can be tricky. If your dough is too sticky, add a little more flour. Just a tablespoon at a time does the trick. I remember when my dough stuck to everything!
If your rolls don’t rise, check your yeast. Make sure your milk is just warm, not hot. Hot milk can hurt the yeast. This matters because happy yeast makes fluffy, light rolls.
If the rolls brown too fast, tent them with foil. This stops the tops from burning. Getting this right means a perfect golden color and soft interior. It builds your kitchen confidence.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free?
A: Try a 1-to-1 gluten-free flour blend. Results may be a bit denser but still tasty.
Q: How far ahead can I make them?
A: Shape the rolls and let them rise in the fridge overnight. Bake them the next day.
Q: Can I use salted butter?
A: Yes, but then skip the added salt in the dough. This keeps the flavor balanced.
Q: Can I halve the recipe?
A: Absolutely! Just halve all the ingredients. You’ll get one perfect tray of rolls.
Q: Any optional tips?
A: Brush them with honey butter after baking. Fun fact: The original Parker House Hotel created these folds so rolls could be buttered inside!
Which tip will you try first?
From My Kitchen to Yours
I hope you enjoy making these buttery buns. The smell of them baking is pure joy. It reminds me of my own grandmother’s kitchen.
I would love to hear about your baking adventure. Tell me all about it in the comments below. Sharing stories is the best part.
Have you tried this recipe? Let me know how it turned out for you!
Happy cooking!
—Elowen Thorn.
