Salted Butter Rolls

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Salted Butter Rolls

These Salted Butter Rolls are beautifully golden and crisp on the outside, with a soft, buttery center that melts in your mouth. Made with a flavorful dough starter and baked to perfection with a touch of sea salt, these rolls combine a deep buttery aroma with the irresistible taste of freshly baked bread.

They’re perfect served warm with soup, for breakfast, or as a simple afternoon snack.

Ingredients

Dough Starter

  • 70 ml (¼ cup + ¾ tbsp) warm milk
  • 1 g (¼ tsp) active dry yeast
  • 100 g (½ cup + 3 tbsp) all-purpose flour
  • 1 g (⅛ tsp) salt

Main Dough

  • 50 g dough starter
  • 15 g (1 tbsp + ½ tsp) sugar
  • 3 g instant yeast
  • 150 ml (½ cup + 2 tbsp + 1 tsp) ice water
  • 250 g (about 2 cups) bread flour
  • 10 g (1 tbsp) milk powder
  • 2 g (¼ tsp) salt
  • 15 g unsalted butter (softened)
  • Additional butter (for filling, about 6–8 small pieces)
  • Coarse sea salt (for topping)

Instructions

Step 1: Prepare the Dough Starter

  1. In a small jar, combine the warm milk and yeast, stirring until fully dissolved.
  2. Add the flour and salt, then mix until a smooth dough forms.
  3. Cover the jar with plastic wrap and let it ferment at room temperature for 3 to 4 hours, or until slightly bubbly and expanded.
  4. Transfer the starter to the refrigerator and let it rest overnight or up to 10 hours.

Step 2: Make the Dough

  1. Remove the starter from the refrigerator and measure out 50 g.
  2. In the bowl of a stand mixer, combine the dough starter, sugar, instant yeast, ice water, bread flour, milk powder, and salt.
  3. Using the dough hook attachment, knead on low speed until the dough becomes smooth and elastic.
  4. Add the unsalted butter and continue kneading until the butter is fully absorbed and the dough is soft and glossy.

Step 3: First Rise

  1. Shape the dough into a smooth ball and place it in a lightly oiled bowl.
  2. Cover with plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.

Step 4: Shape the Rolls

  1. Gently punch down the dough to release air.
  2. Divide it into 6–8 equal portions and roll each into a smooth ball.
  3. Shape each piece into a teardrop or oval shape.
  4. Place them on a parchment-lined baking tray, cover lightly with plastic wrap, and refrigerate for 1 hour.

Step 5: Fill and Shape

  1. Slice the butter into small cubes (one per roll).
  2. Take each chilled dough piece, flatten it slightly, and place a piece of butter in the center.
  3. Wrap the dough around the butter and roll it gently into a log shape, sealing the edges well.
  4. Arrange the rolls on the prepared baking tray.
  5. Cover with a damp cloth and let them proof for about 50 minutes, or until puffy.

Step 6: Bake

  1. Preheat your oven to 250°C (480°F) and place a pot of boiling water on the lower rack to create steam.
  2. Spray the proofed rolls lightly with water and sprinkle with coarse sea salt.
  3. Reduce the oven temperature to 240°C (465°F) and bake the rolls on the middle rack for 13 minutes, or until golden brown and slightly crisp on top.
  4. Remove from the oven and cool on a wire rack for a few minutes before serving.

Serving Suggestions

These salted butter rolls are best enjoyed warm — the butter inside melts perfectly, creating a soft, fluffy interior with a lightly crisp crust. Serve them alongside soups, stews, or simply with a drizzle of honey for a sweet contrast.

 

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