Cloverleaf Dinner Rolls

St. Patrick’s Day is one of those holidays that makes a normal day just a little extra special. We love to celebrate with a visit from the leprechaun and a festive meal. Often we’ll serve this Irish Soda Bread to accompany our dinner and some years we choose to make these cloverleaf dinner rolls. We love them for any special meal, though they are especially fun on St. Patrick’s Day. Shaped like a clover, three little bread balls are set in a muffin tin to rise and create the perfect, fluffy, pull-apart dinner roll. Cloverleaf rolls are tender and would be a tasty addition to your March 17th. 

Honey and Oil

One of my favorite tips whenever I’m using a recipe that calls for both honey and some kind of oil or melted butter is this: Pour the oil (or butter in this case) in first, then use the same measuring cup for the honey. In the case of this recipe I melt the butter in a liquid measuring cup and then add the honey to the same measuring cup. The honey slides right out and doesn’t stick to the measuring cup.

Bread Flour or All Purpose Flour?

Bread flour really gives these rolls a nice texture. The exterior is chewy and the rolls bake up nice and tall. I recommend getting your hands on a bag of bread flour if you can. If you only have all purpose flour, go ahead and use it, but the rolls might not rise quite as much. Adding about a Tablespoon of vital wheat gluten to the all purpose flour is a good substitute for bread flour in this recipe. And if you don’t have vital wheat gluten, check out this post that tells you all about why you need it in your kitchen.

Eight Minutes of Kneading

One of the keys to good bread and dinner rolls is in the long kneading time. You can knead this dough by hand, but it will be an arm workout. I like to use a Bosch Mixer (affiliate link) or a Kitchen Aid (affiliate link) stand mixer. Any mixer that is fitted with a dough hook should work. When I mix bread dough, I add flour just until the dough pulls away from the sides of the bowl. Pinch a piece of dough off, roll it into a ball and notice if you have just a bit of sticky residue left. These are clues that you can stop adding flour. After I’ve determined that the amount of flour is correct, I’ll set a timer and let my mixer go for about 8 minutes. Doing this develops the gluten strands in the dough. These gluten strands are what will trap the gases from the yeast and give your rolls a beautiful shape. If you want to improve your bread skills, start with kneading the dough for a good eight minutes (ten to twelve minutes if you are doing it by hand).

Shaping Dough into Large Rolls

After the dough has risen, it is ready to be shaped. This recipe makes twelve large rolls. If you’d like to make them a little smaller or even four-leaf-clover shaped, cut the dough into more pieces. Separate the dough into twelve (or more) equal-sized pieces. Taking a piece at a time, cut it into three equal-sized balls. Place each ball into the cup of a lightly greased, non-stick muffin tin (affiliate link). Let the dough rise until puffy and just over the top of the muffin tin before baking.

Festive St. Patrick’s Day

If you really want to get festive with these, you could brush the top with a little bit of green-dyed egg wash, like I did with these pumpkin-shaped rolls in October. They would be a lot of fun for a green-themed meal. With or without the green dye, I hope the leprechaun shows up at your house so you can create a little St. Patrick’s Day magic with these cloverleaf dinner rolls.

Cloverleaf Dinner Rolls

Light, fluffy and tender, these cloverleaf dinner rolls are a fun take on a traditional roll. Easy to pull apart and delicious for any dinner or fun to make for St. Patrick's Day.
Prep Time 30 mins
Cook Time 22 mins
Rise Time 2 hrs
Course Bread, rolls
Cuisine American
Servings 12 rolls

Ingredients
  

  • 1 cup 2% or whole milk, warmed temperature of baby's bathwater, see note
  • 1 Tablespoon instant yeast
  • 1/4 cup honey
  • 1/4 cup melted butter
  • 2 teaspoons salt
  • 3 1/2-4 cups bread flour see note
  • melted butter for topping

Instructions
 

  • To the bowl of a stand mixer, add the warm milk, instant yeast and honey. Drizzle in the melted butter and add the salt.
  • Turn on the mixer and add three cups of bread flour, a cup at a time. Knead together and continue adding flour 1/4 cup at a time until the dough moves away from the sides of the bowl and you can pinch off a piece, roll it up in your fingers and have just a little bit of sticky residue left on your fingers. More tips for checking the readiness of your dough here.
  • Knead the dough for 8 minutes. I like to set a timer to make sure my dough gets the full eight minutes. This helps develop the gluten strands in the dough which gives a better crumb, rise and texture to your bread.
  • Transfer the dough to a lightly oiled container. Cover and let rise about an hour or until doubled in size. The warmth of your kitchen will impact how long it takes for the dough to rise.
  • Lightly grease a muffin tin (affiliate link) with cooking spray.
  • Once the dough has risen, turn it out onto a countertop and cut into twelve (for large rolls) or sixteen (smaller rolls) pieces. Take each dough piece and cut it into three equal pieces. Roll each piece into a ball and place the three balls into one cup of the muffin tin to create a cloverleaf shape. Repeat with the remaining balls of dough until all of the muffin cups are filled with dough.
  • Cover and let rise 45 minutes to an hour until puffy and about doubled in size.
  • Preheat oven to 350 degrees. Bake rolls for 20-22 minutes.
  • Top with melted butter as they come out of the oven. Enjoy!

Notes

Milk: 2% or whole milk is best in this recipe. If microwaving milk, warm it in 20-30 second increments, stir the milk and check the temperature in the middle of the milk (it can sometimes be hotter than the edges). The temperature of the milk should be warm, not hot. Milk that is too hot will kill the yeast. 
Bread Flour: These rolls are best made using bread flour. If you don’t have bread flour you can use all purpose flour and add 1 Tablespoon of vital wheat gluten to help increase the protein content and texture of your bread.
Amount: This recipe makes 12 large rolls. If you want the rolls a little smaller, make 16 rolls and bake for a minute or two less.
Keyword Clover, Dinner Rolls, St. Patrick’s Day

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Parmesan Herb Christmas Tree Rolls

With Christmas around the corner, I am always looking for easy ways to bring a little festive cheer to our dinner table. These Christmas tree rolls are just delicious rolls nestled close together in the shape of a Christmas Tree on parchment paper. The parmesan herb topping gives a little green speckled color to them and a whole lot of delicious flavor. You could use any roll recipe to make this festive Christmas tree shape, like these white dinner rolls or these quick yeast rolls, but I am partial to the parmesan herb topping that take these Christmas tree rolls over the top. 

Jump to Parmesan Herb Christmas Tree Rolls Recipe

Mixing and Kneading the Dough

The dough is mixed up using a stand mixer fitted with a dough hook. You can also knead this dough by hand if you don’t have a mixer, though it will take some arm muscle to knead for about 8-10 minutes. The dough should come together nicely and be slightly tacky to the touch. Add more flour, a little at a time (a Tablespoon or so), as needed throughout the kneading process. You should be able to pinch off a piece of dough, roll it up in your fingers and have just a little sticky residue left over. If you have lots of stickiness on your hands, you need to keep adding flour just a Tablespoon or two at a time. Over-flouring the dough is one of the ways you get tough rolls…and nobody wants that! You can check this post for tips on how to know when your dough is ready. I like to set a timer and let my mixer go to work for about 8-10 minutes, adding little bits of flour as needed, to make sure the dough is properly kneaded, which develops the gluten and makes for some pretty amazing bread.

Parmesan Herb Topping

After the dough has risen, mix up the parmesan herb topping. The parmesan inside the dough and the parmesan mixed with butter, oil and herbs give these rolls delicious flavor. You can substitute almost any hard cheese for these rolls and they will turn out delicious. Separate the dough into 22 pieces. These are good-sized rolls. Pull up the edges of the dough into the center forming a ball and roll on the counter top to form a ball shape.

You can watch how I shape rolls in the video below:

Now for the messy part: dip each shaped roll into the parmesan herb topping and turn it around covering it completely with the mixture. Place the roll at the top center of a parchment-lined baking sheet. Repeat the process with the rest of the rolls and continue the Christmas tree shape down the parchment paper.

Christmas Tree Shape

For the Christmas tree shape, I had six rows of rolls, adding a roll every time as I went down the parchment paper and ending with six rolls on my bottom row. If you want a smaller Christmas tree, you can do four or five rows instead and bake up the extra rolls on a separate baking sheet. Take the last piece of roll dough (your 22nd roll) and pat it into a square shape for the tree stem. Place it in the middle underneath the row of 6 rolls. 

Parchment Paper 

These rolls will rise a lot in the oven. They make good-sized, light and fluffy dinner rolls. The parchment paper is important because it makes it much easier for you transfer the rolls all together off the baking sheet. Once the rolls are baked, pull them out of the oven and brush melted butter over the top if desired. After cooling for a few minutes, slide the whole piece of parchment paper with the rolls on top off the baking sheet and display however you would like for your Christmas meal.

Pull Apart Rolls

Expect oohs and aahs as you reach in and pull apart these rolls. The soft dough makes for a springy, delicious roll, and the parmesan herb topping adds a delicious savory element. These rolls would pair perfectly with a charcuterie board or for a special Christmas dinner. They are festive and are so fun to pull apart from each other, slather with some butter and enjoy.

No matter what roll recipe you use this Christmas, this Christmas tree shape is so much fun to make and is an easy way to bring a little flair to a special meal. And if you don’t want to make a Christmas tree shape, no worries! These rolls bake up perfectly on a baking sheet or cut into 24 pieces and baked 12 to a baking dish. I hope you love these as much as we do!

Parmesan Herb Christmas Tree Rolls

Light fluffy and tender dinner rolls filled with parmesan herb flavor and shaped as a Christmas tree for some festive fun.
Prep Time 20 mins
Cook Time 25 mins
Rise Time 2 hrs
Course Bread
Cuisine American
Servings 22 rolls

Ingredients
  

Roll Dough

  • 2 cups warm water baby's bathwater temperature
  • 1 Tablespoon instant yeast
  • 3 Tablespoons vegetable oil any neutral-flavored oil will work
  • 2 Tablespoons honey
  • 2 teaspoons salt
  • 5 1/2 – 6 cups all purpose flour
  • 3/4 cup parmesan cheese

Parmesan Herb Topping

  • 3 Tablespoons unsalted butter melted
  • 3 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • 1/2 cup parmesan cheese freshly grated
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt

Instructions
 

  • To the bow of a stand mixer fitted with a dough hook, add two cups of warm water and the instant yeast.
  • Add the vegetable oil and honey (in that order so the honey will slide right out of the measuring spoon).
  • Add the salt and three cups of flour. Mix together. Add the parmesan cheese and continue adding the flour up to five cups total. Continue kneading and add the last cup of flour as needed. The dough should be tacky and not overly sticky on your fingers. Pinch off a piece of dough and roll it up into a ball. There should be just a little bit of sticky residue on your fingers. You can check this post for how to tell if the dough is ready.
  • Knead for 8-10 minutes (set a timer and let your mixer go) adding flour a Tablespoon at a time as needed.
  • Transfer dough to a lightly oiled container. Cover and let rise about an hour.
  • While the dough rises, mix up the parmesan herb topping in a small bowl. Set aside.
  • Cover a large baking sheet with a piece of parchment paper.
  • Once the dough has risen, punch it down. Turn the dough out on the counter and separate it into twenty-two equal-sized pieces of dough.
  • Roll each piece of dough into a ball by pulling the dough into the center, forming a tight ball.
  • Roll each ball, covering it completely, in the parmesan herb mixture.
  • Place the first ball at the top of the parchment paper. Continue forming balls, rolling them in the mixture and placing on the parchment paper in a triangle/tree shape starting with 1 ball on top to 6 balls on the bottom. Form the last ball into a rectangular shape for the base of the tree.
  • Let the dough rise about 30-45 minutes.
  • Preheat the oven to 375 degrees.
  • Bake for 25-30 minutes. Brush with melted butter if desired. Enjoy!

Notes

Recipe Notes: These rolls are delicious on their own but even more fun placed in the shape of a Christmas tree for the holidays.
Keyword Parmesan Herb, rolls, yeast rolls,

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One Hour (or Less) Yeast Rolls

The other day my family really wanted burgers for dinner. I did not want to run to the store and didn’t have three hours to make burger buns, so I tried out a super-fast bun recipe. And it worked! They were yeast buns and super delicious (recipe coming soon). This success gave me the idea to try and adapt a favorite roll recipe to be made start to finish in under an hour. Did I think it was possible? Yes. Did I think they would taste good? Undecided. But guess what? They actually taste amazing. Light, fluffy, tender and absolutely delicious. There is no reason you cannot have yeast rolls with a home-cooked meal or especially a holiday like Thanksgiving. These one hour (or less) yeast rolls are knock your socks off good and they are start to finish…all in less than an hour.

Jump to the Recipe for One Hour (or less) Yeast Rolls

The Process

To make these rolls, mix up your dough as you normally would for a yeast dough. Knead the dough, by hand or by mixer for about 5-7 minutes. After the dough is kneaded, you do not need to let the dough rise. Instead, immediately shape the dough into rolls and set them in a baking dish. Give them a quick 10-15 minute proof in a warm place and then bake them for about 25 minutes. You have eliminated the first rise and most of the second rise and are relying on the fast-acting power of the yeast and the heat from the oven for some perfect rolls.

Why One Hour Yeast Rolls Work: Instant Yeast

I love this instant yeast and cornstarch adds a little bit of extra tenderness to the rolls too.

The key ingredient in this recipe is the instant yeast. I love using SAF instant yeast (affiliate link) and stock up on it from my local mill. Instant yeast is more fine than dry active yeast which means that it does not need to be proofed before being mixed into the dough. You may also find instant yeast labeled as “rapid-rise” yeast and “bread machine” yeast. All of those will work for this recipe. Dry active yeast takes longer to activate and requires a second rise, so it will not work well for these one hour or less yeast rolls. The amount of instant yeast in this recipe is a lot. This, combined with the heat from the oven, is what gives the rolls their beautiful rise. Despite the 2 Tablespoons used, the rolls do not have an overpowering yeast flavor.

Why Does Dough Typically Need Two Rises?

Almost all yeast rolls call for two rises. Typically the first rise takes place after the dough is kneaded and the second rise happens after the dough has been shaped. During the first rise, the yeast feeds off the flour and produces carbon dioxide gas, which causes the dough to rise and creates the air bubbles in bread. Punching down the dough and shaping bread allows the yeast to continue feeding off the flour and produces more carbon dioxide, which causes the second rise. The longer the rise, the more chewy, flavorful and complex the bread is, which is why most recipes call for two rises. You will get optimal results with a double rise.

Time as a Factor

With all that said, I think that the time saved in making these rolls is absolutely worth it. Let’s face it, we don’t all always have the three hours to give to make homemade rolls and if we can cut a few corners and still have fluffy dinner rolls, then I think it is worth it. This roll recipe is delicious. If I made it side by side with a roll recipe that had a double rise I may be able to notice a slight difference, but I think the time saved is worth it in this recipe. If I have three hours on my hands I may choose a different roll recipe, but if I only have an hour and need rolls on the table? This is my go-to every time. 

So what are you waiting for? Add this recipe to your list for the upcoming holidays. Or check out some of my other favorite roll recipes if you have a little more time on your hands. Enjoy!

One Hour (or less) Yeast Rolls

Light, fluffy, tender and absolutely delicious. These one hour (or less) yeast rolls are knock your socks off good and they are start to finish…all in less than an hour.
Prep Time 15 mins
Cook Time 25 mins
Course Bread
Cuisine American
Servings 12 rolls

Ingredients
  

  • 1 1/3 cup milk warmed
  • 4 Tablespoons unsalted butter melted
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons instant yeast
  • 1 1/2 teaspoons salt
  • 2 Tablespoons cornstarch
  • 3 1/2 cups all purpose flour

Instructions
 

  • To the bowl of a stand mixer, add the warm milk (make sure this is the temperature of a baby's bathwater…so as not to kill the yeast), melted butter, sugar, yeast and salt.
  • Add the cornstarch and 3 cups of flour to the center of the bowl and knead using the dough hook. Alternatively you can mix the ingredients together in a bowl and knead the dough on your countertop by hand for about 10 minutes. If using a dough hook, knead the dough for about 5-7 minutes, adding the extra half cup of flour as needed. You should be able to pinch off a chunk of dough, roll it into a ball in your fingers with just a little sticky residue left behind. You can check out this blog post for how to check for readiness of dough if you need some guidance.
  • Preheat your oven to 350 degrees.
  • Lightly grease a 9 by 13 pan with cooking spray.
  • Move the dough to your countertop and cut into twelve equal pieces.
  • Shape the dough into rolls one at a time. Pull up the sides of the dough into the middle while rotating the dough in your hand to form a ball. Then roll the ball on the countertop before placing on a baking sheet or dish. Watch the process here.
  • Cover the rolls and let them rise in a warm spot for 10 minutes.
  • After ten minutes, the rolls will have puffed up just a bit. If they don't look puffy, that's okay. Continue on with the recipe and bake the rolls at 350 degrees for about 22-25 minutes depending on how brown you like your rolls. For lighter rolls, bake in a glass pan. For a darker crust use a dark pan.
  • Once rolls have finished baking, top with melted butter and enjoy warm!

Notes

I always use SAF instant yeast in this recipe and in almost all my yeast breads. 
Keyword quick rolls, rolls, yeast rolls,
Watch this video for a roll shaping tutorial

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Masa Butterhorn Rolls

I love making dinner rolls. As a kid I was always partial to butterhorn rolls, usually a dough enriched with milk, butter and eggs and then more butter added on top of the dough before rolling up in a crescent shape. What’s not to love about a really buttery, delicious dinner roll? It even made me look forward to eating my vegetables, so I could have another roll. These masa butterhorn rolls are made in the same way as my childhood originals, but with the addition of a masa pudding that gives the rolls a little more depth and makes for a little bit sturdier roll…perfect for dunking in soup, eating with some leftover Thanksgiving turkey or sopping up the gravy from your leftovers. Now I just have to decide which roll recipe I’ll be making for Thanksgiving…these are definitely in the running! Masa butterhorn rolls are sure to be a hit at your next family gathering. 

Jump Directly to Recipe for Masa Butterhorn Rolls

Masa: What it is?

Masa flour is a finely ground corn flour that you can usually find in your local grocery store. It is a very soft flour that is traditionally made from dried corn that has been pre-soaked. Masa flour is traditionally used to make corn tortillas, tamales, sometimes to thicken soups and even make special drinks in Mexico and Central American countries. If you have some masa flour (I’m liking it here, but I recommend buying it from your local grocery store for much cheaper) lurking in your pantry, now is the time to pull it out and use it in this roll recipe. 

Make a Masa Pudding

The way the masa flour is incorporated in the rolls is a little unique. You begin by warming up milk and adding the masa flour to the milk. Continue heating the milk and masa mixture together until it thickens and forms a pudding-like texture. I liked doing this process in the microwave, though you could also warm it on the stovetop. If you are using a microwave, heat the mixture about a minute at a time until you notice thickening happening around the edges of the bowl. Then mix the rest of the ingredients in with the pudding except for the yeast and flour. Make sure the mixture is warm to the touch (not hot) before adding the yeast, so it doesn’t kill the yeast. Then add the flour and knead to form the light and airy dough.

Shaping Masa Butterhorn Rolls

One of the unique things about these rolls is the addition of butter before rolling up crescent roll style. Please don’t skip this step. It adds a delicious buttery flavor to the rolls. Shaping the rolls couldn’t be easier by rolling half the dough out into a circle and then using a pizza cutter to cut the dough into eight slices. Roll the dough up from the edge of the dough to the center to form a beautifully shaped crescent roll. If you want to make them as a standard roll, that is also possible with this recipe. Forgo the extra butter, cut the dough into 16 pieces and shape into small rolls. Bake for about 14 minutes.

Perfect for a Family Dinner

Masa butterhorn rolls are the perfect roll for a special occasion. They are substantial enough for the leftover turkey sandwiches from your Thanksgiving meal but are just as good with a little schmear of jam. We like to eat a more traditional Sunday dinner and these would be great to add to our lineup of bread recipes that grace our table. This recipe makes 16 rolls. It doubles well for a larger group and these rolls freeze well after baking. I like to let them cool, then transfer to a ziplock bag and freeze. When I want to serve them again, I’ll defrost a bit and warm them in the microwave. However you choose to eat them, I hope you love them as much as we do! Enjoy.

Masa Butterhorn Rolls

Tender, buttery and delicious, these Masa Butterhorn Rolls use masa flour in the dough and are rolled with extra butter to form the perfect roll for dinner.
Prep Time 20 mins
Cook Time 11 mins
rise time 2 hrs
Course Bread
Cuisine American
Servings 16 rolls

Ingredients
  

  • 1 cup milk
  • 1/4 cup masa flour
  • 3 Tablespoons unsalted butter plus 4 Tablespoons softened and reserved for shaping
  • 2 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/2 Tablespoon instant yeast
  • 2 3/4- 3 1/4 cups all purpose flour

Instructions
 

Roll Dough

  • Warm the milk in the microwave or on the stove (medium heat) until bubbles form around the edges but the milk is not boiling. If using the microwave method, use a large liquid measuring cup (my favorite is this one, affiliate link), and microwave for 1 minute, check for bubbles around the edges. Continue warming in 30 second to 1 minute increments to check for readiness.
  • Once the bubbles have formed, add the masa flour to the milk and whisk together. Continue warming the masa and milk together in the microwave (one minute at a time), whisking in between minutes. If using the stove, stir continuously until the mixture thickens and forms a pudding-like texture.
  • You are looking for the mixture to thicken around the edges in the microwave. Once this happens (usually after a minute or two), whisk the masa/milk together until it forms a thick “pudding-like mixture.” If mixing on the stove, continue heating over medium heat and whisking until it forms a pudding-like mixture.
  • Cut the 3 Tablespoons of butter into small pieces and add to the warm masa pudding mixture, whisking it in until fully dissolved. Reserve 4 Tablespoons of butter and let it come to room temperature on your countertop to be used when shaping the dough.
  • Add the sugar and salt. Whisk together.
  • Add the egg. Whisk quickly to make sure the egg tempers and fully incorporates.
  • Pour the masa mixture into the bowl of a stand mixer.
  • At this point, check the temperature of the masa mixture (I use my finger…if it feels cooler than a baby’s bath water, you are good to go. If not, whisk a bit more and allow to cool down a bit). Once the mixture is lukewarm, add the yeast.
  • Start the dough hook and add a cup of flour at a time, reserving the last half cup of flour to add in increments as needed. You will know to stop adding flour when the dough pulls away from the sides of the mixer and you can take a pinch of dough and roll it into a ball in your fingers with just a little bit of dough sticking to your fingers. It’s okay for the dough to be a little bit sticky. See how to check for readiness of the dough here.
  • Knead dough for about 5 minutes. Then cover and let rise for about an hour or until doubled in size.

Shaping the Dough

  • Once the dough has doubled in size, lightly flour a countertop.
  • Pour the dough out on the countertop and cut it into two pieces.
  • Roll the first piece of dough into a large circle. Cover completely with 2 Tablespoons of softened butter.
  • Using a pizza cutter (or sharp knife), cut the dough into 8 pieces, pizza-slice-style.
  • Starting with the largest part of the dough, roll it up until it forms a crescent-style roll. Continue rolling the rest of the rolls. Place on a parchment-lined baking sheet.
  • Repeat this process with the other piece of dough.
  • Cover the rolls and allow to rise for about an hour until doubled.

Baking

  • Preheat oven to 375 degrees.
  • Bake rolls for 11-14 minutes (we like ours around the 11 minute mark, but you may want yours a little darker on top). Eat immediately while warm. Enjoy!

Notes

Shaping: You can also shape the dough into traditional rolls. Cut the dough into 12-16 equal pieces. Shape into a ball, let rise and bake 12-14 minutes at 375 degrees
Keyword rolls

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Brioche Burger Buns

You know those nights. The nights when you get that first whiff of summer…your neighbor’s grill is going and you can taste the watermelon, grilled burgers, hot dogs, chips and ice cold lemonade. I have a feeling we will be grilling a lot this summer with more time spent at home than ever. With all of our summer plans cancelled and replaced with activities that will keep us closer to home we’ll be spending a lot of our evenings grilling in our backyard. This year our afternoons of burgers and lightning bugs, firepits and watermelon is calling for a really good burger bun. Not just any run-of-the-mill, pick it up at Walmart burger bun, but a bun that you would order at a fancy burger joint. A brioche bun that holds itself up to the meat, cheese and all. the. toppings. No soggy buns here!

This bun makes any burger taste good

Brioche Buns usually SPEND the night IN THE REFRIGERATOR BEFORE BEING SHAPED

This burger bun takes 12-24 hours to make. Yes, you read that right. But don’t write it off just yet. Most of that time you won’t be doing anything and the dough will be developing on its own in the refrigerator. It just takes a little bit of planning and a stand mixer to bring these buns from this page to your plate. The extra time spent on these buns is completely worth it.

What makes brioche special?

Brioche is an enriched dough. It is filled with butter, eggs and milk. The combination of these rich ingredients mean that this dough will take more time to develop. The time will create a beautiful dough and a beautiful, sturdy yet light burger bun. It’s this combination of bread that can stand up to a ⅓ pound burger and buttery goodness that really makes these rolls unique. I’ve made a lot of homemade burger buns and these buns are definitely some of the best. 

Let the dough rise in the fridge for six hours or up to 24 hours

The dough begins with a long mix in a mixer. If you don’t have a mixer, I wouldn’t recommend trying this recipe until you can find one. The dough should knead for about 15-20 minutes and then be set in the fridge to rise overnight or throughout the day. You may be tempted to add more flour as you mix up the dough because it looks so soft. Don’t do that! The chilling time in the refrigerator will help solidify the butter and make this dough easier to work with. 

Brioche Burger buns can be made the same day if you start early enough

Sometimes if I wake up early enough in the morning I can make these buns in the morning, set the dough to rest in the fridge throughout the day and then shape them an hour or two before dinner. Once you pull the dough out of the fridge it has transformed and becomes workable. Be careful of your hands being too warm (don’t want to melt any of that butter) and work quickly to shape and then press down the buns to flatten them into a burger shape.

Once my burger buns are baked I like to let them cool completely and then toast my bun for the perfect bite or burger. I will sometimes double this recipe because the extra buns freeze beautifully and I always like to have some on hand for pulled pork sandwiches or a quick grilled cheese. These buns are versatile and absolutely delicious. They would make a perfect accompaniment to the burgers you’ll be grilling this summer. 

These buns hold up so well to pulled pork and coleslaw too…or anything you want to put on them.

Brioche Burger Buns

Yield: 8 burger buns

Time: 25 minute mix, 6-24 hour cold rise, 10 minute shape, 1-2 hour room temperature rise, 15 minute bake

Ingredients

  • 1 Tablespoon yeast instant
  • ⅓ cup slightly warm milk
  • 3 Tablespoons sugar
  • 5 large eggs, room temperature and lightly beaten
  • 1 ½ teaspoons salt
  • 3 ¼ cups (about 16.5 oz) flour
  • 12 Tablespoons room temperature butter cut into small chunks
  • 1 egg for egg wash

Directions

Making the Dough/Rising

  1. In the bowl of a stand mixer (this dough requires a very long knead time, so I do not recommend making this by hand), add the yeast, slightly warm milk and sugar and mix together. Add in the eggs and salt and mix together. Add in the flour a cup at a time until a dough forms. 
  2. Once the dough is formed and pulls away from the sides of the bowl, begin adding the chunks of butter into the center of the bowl and dough with the mixer running. Continue this way until all the butter has been added.
  3. Knead the dough with the dough hook for about 15-20 minutes. I like to set a timer to make sure I’m kneading the dough for the right length of time. This dough is enriched with a lot of eggs and butter which means it will take longer for the gluten to activate and requires a long kneading time. The dough will be very shiny and still look and feel a little sticky, though it should clear the sides of the bowl. There should be no clumps of butter. Everything should be well incorporated. You can check the dough using the windowpane test for a clearer picture if the dough is ready to rise.
  4. Grease a bowl or dough tub with a little oil and transfer the dough. Cover with plastic wrap and place in the fridge for the first rise. This rise will take a minimum of 6 hours. You can also leave the dough in the fridge up to 24 hours if this helps your schedule.

Shaping ANd baking

  1. After the first rise, take the dough out of the fridge. Working quickly, turn the dough onto your countertop. Using a bench scraper or knife, cut the dough into 8 equal pieces. If the dough is sticky, add a pinch of flour to each roll. Shape each piece of dough into a ball and place on a parchment-lined baking sheet. Press down on the tops of the dough balls to flatten them out a little (this helps widen them to give you a better burger shape).
  2. Cover the dough and let rise for 1-2 hours. Because the dough is cold, the buns may take longer to rise. Your burger buns are ready when they have almost doubled in size. 
  3. Preheat the oven to 375 degrees. Crack an egg in a small bowl and add a teaspoon of water. Beat the egg and water together. Using a pastry brush, brush the tops of the buns with egg wash before baking for 15 minutes. 
  4. Allow the buns to cool completely before slicing, toasting and making a delicious burger!

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Sourdough Discard: Soft White Rolls

This recipe uses a full cup of sourdough discard

I don’t know about you, but I am always looking for another delicious dinner roll recipe. And I am always looking for creative ways to use up my extra sourdough discard (check out a few of my other favorite discard recipes, here, here and here). It’s one of the “hazards” of baking with sourdough I guess…always being on the lookout for somewhere to use that extra! I think especially right now in our current climate, it is important to find uses for as much as we can and waste as little as possible. These soft white sourdough discard rolls started out as a recipe to reduce waste and now…they are a reason I want to keep my starter fed. Just so I can have discard to make these rolls!

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Tender with a slight Sourdough Tang

Super soft, tender, light and a slight tang for the sourdough discard, these rolls are sure to be a hit in your family as well. My kids were all begging for seconds when I pulled these out of the oven and popped them on our dinner table a few weeks ago. And I couldn’t blame them. I may have sneaked another one as I was putting the leftovers in a ziplock bag and sticking them in the freezer. I love freezing my bread because it keeps it fresh and I don’t have to see it staring me in the face, begging me to just have one more pinch!

Smooth, Light and Slathered with Melted Butter

The dough for these rolls is very smooth and light. It may take a little longer to rise because it is often made with cold sourdough discard directly from the fridge, but don’t let that stop you from trying out this recipe. Once they are baked, these rolls are slathered with melted butter. I like to take my cold stick of butter and gently run it over the top of the hot rolls. This saves me from having to wash my pastry brush and an extra bowl (can you tell I’m all about saving on the dishes around here?!).

However you choose to eat these rolls: with your dinner, for breakfast with some jam and butter spread on top or as a mini turkey sandwich for lunch, you will love them. I hope you give them a try!

Sourdough Discard Soft White Rolls

Tender, light, fluffy and filled with sourdough discard, these soft white rolls are perfect for dinnertime!
Prep Time 20 mins
Cook Time 25 mins
Rise Time 2 hrs 30 mins
Course Bread
Cuisine American
Servings 16 rolls

Ingredients
  

  • 2/3 cup milk lightly warmed
  • 2 teaspoons instant yeast
  • 2 Tablespoons granulated sugar
  • 4 Tablespoons unsalted butter melted and cooled
  • 2 teaspoons salt
  • 1 cup sourdough discard about 8 oz
  • 2 Tablespoons cornstarch
  • 2 1/2 cups all purpose flour about 12.5 oz

Instructions
 

  • To a stand mixer (or a bowl if you are kneading by hand), mix together the yeast, sugar and warm milk. Let it sit for a minute and use your nose to see if the yeast is working (It will smell very "yeasty" once the sugar and warm milk are mixed in. Technically using instant yeast you can omit this "proofing" step and throw the yeast in the with the flour, but I like to double check that my yeast is working so I do it anyway).
  • Add the room temperature melted butter. Make sure it is not too hot so it doesn’t kill the yeast. 
  • Add the sourdough discard, salt and cornstarch. Begin mixing with your dough hook as you add in the flour a cup at a time. Reserve the half cup of flour to mix in toward the end as you look for readiness of the dough. If the dough is pulling away from the sides, you may not need to add more flour. If the dough is still very sticky, add a little more flour until it is tacky, pulls away from the sides and rolls up into a ball in your fingers (a little stickiness is okay!). This post may help you to check for readiness of dough.
  • Knead the dough for about 5 minutes in the stand mixer or 7-10 minutes by hand. I like to set a timer and let the dough hook or mixer do the work for 5 minutes or so.
  • Add a drop of oil to a bowl. Shape the dough into a ball and place into the bowl. Roll the ball around until it is completely covered in the oil. (The oil keeps the dough moist as it rises and makes it easier to handle once risen). Cover the bowl with plastic wrap or a kitchen towel and let rise until doubled in size. If your sourdough discard is cold, it may take longer for the dough to rise. You may want to turn your oven light on and let the dough rise covered in the oven (just make sure not to turn the actual oven on during this process).
  • Cover the bottom of two 8 or 9 inch cake pans with parchment paper. Alternatively, prepare a half sheet pan (affiliate link for my favorite pans) with parchment paper.
  •  After the first rise, turn the dough out onto the counter and punch it down. Using a bench scraper or a knife, separate the dough into 16 equally-sized pieces.
  • Roll each piece into a ball and place eight dough balls into each pan, for a total of 16 rolls. If you are baking on a half sheet pan, place all the rolls on the same pan. Cover and let rise again in a warm place for about an hour until just about doubled in size.
  • Preheat your oven to 350 degrees. Bake for about 22-25 minutes until lightly browned on top. Cover the tops with melted butter (I take a stick of cold butter and lightly touch it on the tops of all the rolls). Enjoy warm or freeze for later!
Keyword dinner roll

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Easy White Dinner Rolls

Did you grow up eating a special weekly dinner with your family? Maybe every night was a home-cooked meal. In my family we would look forward to the weekly Sunday dinners my dad cooked. It usually consisted of meat and potatoes or “rice-a-roni” (my childhood favorite). We would sit at our big dining room table and pass around plates of steaming hot food, family-style. Green beans, cheesy broccoli, pan fried pork, salmon, steak, the list goes on. Every Sunday was a little bit different but always delicious. When I started contributing to the meal I’d often make crescent rolls or bake some bread using our ancient bread machine. If only I’d had the recipe for these easy white rolls, I’m sure they would have made many appearances at our dinner table.

These rolls are fluffy, melt-in-your-mouth deliciousness and one of the simplest recipes you can make. If you’re looking for an easy, crowd-pleasing recipe to start with, make these! They won’t disappoint. You can even make them into hamburger buns (my favorite is with pulled pork and coleslaw on top) or with a dab of butter inside. Whatever way you choose to eat them pull out these simple SIX ingredients and get baking. 

Notes: I always double this recipe and make a big batch of these rolls because my kids gobble them up. They are easy to freeze, a big crowd pleaser and let’s face it…when I don’t know what to make for dinner and can pull these out to put with some fruit, nuts and meat my kids think my kitchen skills are top notch 🙂 I also portion my rolls fairly small. You can change the portion size depending on your preference. If you do, you may need to adjust for baking time.

Yield: 24 small rolls

Time: 15 minutes mix/knead, 2 hours rise, 10-12 minutes bake

Ingredients

  • 1 1/2 cups warm water
  • 3/4 Tablespoon instant yeast
  • 2 Tablespoons white sugar (honey, or other sweetener)
  • 2 Tablespoons olive oil (or any other neutral oil)
  • 1.5 teaspoons salt
  • 3 1/2 -4 cups all purpose flour (I’ve made them with whole wheat flour before too, they won’t be quite as fluffy…half whole wheat and half all purpose will yield best results and adding a little vital wheat gluten helps with the tenderness)

Directions

1. Mix together water, instant yeast, sugar, olive oil, salt and 3 cups of flour. Use a mixer or your hands. As you add in your final cup of flour, check the dough. If it’s overly sticky, keep adding flour. The dough should be able to roll into a ball in your hand but should still be a little sticky. That’s the feeling you are looking for. Continue mixing the dough (mixer with dough hook or attachment) 3-5 minutes OR turn it out on a floured surface and knead about 5 minutes. Add more flour as needed (it should still be a little sticky but form a ball).

2. Put a teaspoon of oil in a bowl and place the dough in the bowl. Coat the dough with the small amount of oil (this keeps the dough from sticking to the bowl). Cover the dough with plastic wrap or a kitchen towel. Let rise in a warm place about an hour or until doubled in size. 

3. Turn risen dough out onto your workspace and portion into 24 pieces. I eyeball the dough and use my dough cutter (or a sharp knife). If you use a kitchen scale each ball should be about 1.4 ounces.

4. Shape each piece of dough into a round ball and place on parchment-lined (this keeps the bottoms from burning) baking sheet. Your baking sheet should be able to fit 24 of these rolls. Check out my Instagram tutorial “Easiest Rolls” for shaping help.

5. Cover the baking sheet with a kitchen towel and let rolls rise until doubled in size.

6. Preheat oven to 400 degrees Fahrenheit. Once rolls have doubled in size bake for about 10-12 minutes, rotating the pan halfway through if possible. Once the rolls brown on top, pull them out of the oven and brush melted butter on the tops. For convenience I take a stick of cold butter from my fridge and lightly touch the tops of the hot rolls for the perfect shine.

7. Enjoy warm, at room temperature or freeze a few for later. Enjoy!

If you’re looking for a simple recipe to start with, don’t hesitate to make these delicious rolls. They are a sure-fire crowd-pleaser and a great way to get your feet wet in baking with yeast. As always, I’m happy to answer any questions so shoot me a message or let me know in the comments if you give them a try. Yum!

Recipe Source Notes: Recipe adapted from Mel’s Kitchen Cafe (if you don’t follow her, you should…she’s an inspiration with all of her amazing recipes). I’ve made these so many times that I’ve upped the salt, altered the baking time and size of the rolls I bake.