Sweet Bread Rolls – pillowy soft and modestly sweet rolls that are slightly-crusted with golden crumbs. You can even make this without any mixers and it’ll still turn out great!
Nothing beats homemade bread -the aroma of fresh bread filling the kitchen, the warmth of the oven heating up the house and the memorable taste. I remember, as a teenager, making several trips to my neighborhood corner stores – walking tirelessly as far as a mile in search of sweet bread. Well, maybe that is a bit of walking to do, but to me, it was worth it!
I started baking, this decadent bread, a couple of years ago and ever since then, I have never bought sweet bread at the grocery store again. They are enjoyable to make because you can make them in different shapes or just bake them in a bread pan. With a mixer or food processor, they are a breeze to make. If you do not have a Stand mixer or food processor, a little elbow grease will do just fine. I sometimes make it without one, and it turns out great!
These honeyed rolls are an embodiment of slightly -crusted, golden – crumbed American rolls; they are pillowy soft and modestly sweet with a delicate rich flavor. They are also a perfect accompaniment to a light meal or for breakfast. My son would eat this all day if I let him. This recipe is inspired by the Milk Bread recipe in Joy of Cooking. I made a few minor modifications, such as including honey, adding more butter, but overall it is the same thing.
Sweet Bread Rolls - pillowy soft and modestly sweet rolls that are slightly-crusted with golden crumbs. You can even make this without any mixers and it'll still turn out great!
- 1 package 2 1/4teaspoon Active dry yeast
- 3 tablespoons) Warm water 105F- 115 F
- 1 cup Warm Milk 105F -115F
- 3 tablespoon Sugar
- 3 tablespoon Honey
- 5 tablespoons butter pieces
- 1 teaspoon salt
- 1 large egg
- 2 cupsBread flour
- 1 1/2 - 2 cups All-purpose flour
- Melted butter for brushing the top
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In a standing mixer combine 3 tablespoon lukewarm water and yeast . let it sit until dissolve for about 5 minutes. Mix for about a minute by hand or using the mixer
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Meanwhile in a microwave safe medium bowl, combine milk, with the butter pieces, sugar , salt and microwave for about a minute. Stir until everything is melted. Lightly whisk in the honey and egg to the butter mixture ( if the mixture is too hot let it cool to a warm mixture to prevent eggs from curding
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Dump everything into the yeast mixture .
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Mix for 2 minutes at medium speed. Add 2 cups of bread flour and mix . Add about 1 1/2 cups of flour continue mixing dough and stopp when the dough doesn’t stick to the sides or bottom of the bowl when kneading.
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Add in enough additional flour (if needed) to make a soft dough.
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Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want an airy bread. Place dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
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Punch the dough down, knead briefly , refrigerate and covered for 30 minutes. At this point the dough maybe shaped into a grease loaf pan , and place seam side down in the pan or divide dough into 12 equal pieces. Shape into balls. Place in greased 12 -inch round pan and bake . You may refrigerate before baking for up to 24 hours
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preheat the oven to 350 F . Brush the top of the loaf with melted butter or milk. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped , 20 to 25 minutes.
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Remove from the the baking pan and let it cool . I like to eat mine when it is still warm.
Mary says
29 Jun, 2018 at 9:31 amDelicious!!! I made these today. Used all bread flour, that’s what I had.
Thank you!
Diana Adu says
27 Oct, 2017 at 6:00 amHello
Discovered your site it’s fabulous the recipes are fantastic. I now make my own seasonings thanks to. I wanted to know can the sweet rolls be made a day ahead.
Thanks
Diana
London
UK
ImmaculateBites says
27 Oct, 2017 at 6:13 amHi Diana! They sure can. Make it let it rise and place in the fridge until ready to use. You can also make and freeze on tray , in a single layer. After it’s frozen put in zip loc or air tight container- freeze up to a month , for best results. Here’s the trick , you have to bring it to room temperature before baking. Leave it in the fridge over night , on a tray , in a single layer. Then when ready to make remove and bring to room temperature . Hope this helps
Gina says
8 Sep, 2017 at 9:07 amHello,
I see that the recipe calls for both bread flour and all-purpose flour. Is it possible to use only all-purpose flour, and if so, how would that change the flavor/texture?
Thank you.
ImmaculateBites says
8 Sep, 2017 at 2:16 pmHi Gina! Yes, you sure can! Only slight difference in texture- recently I have been making it without bread flour and no one is complaining .
Fiyin says
2 Mar, 2017 at 5:34 amPlease I need your advice on the best countertop type of oven for baking bread and cakes. Should I get a fan assisted convection oven? And please what brand(s)? Thanks in anticipation.
P.S. I live in Nigeria.
ImmaculateBites says
11 Mar, 2017 at 8:22 pmYes, a fan assisted convection is good. Don’t know much about the brands in Nigeria. I have cusinart and it works just fine.
Arlene says
6 Oct, 2015 at 10:49 amHmmmm, step 7/8 should I let dough rise once shaped and in baking pan before I bake?
ImmaculateBites says
6 Oct, 2015 at 1:27 pmYes, give it some time to rise, in order to get a fluffy interior.
Arlene says
11 Oct, 2015 at 12:28 pmThanks much. I have baked this twice 🙂 Making it a third time but substituting whole wheat for the all purpose.
ImmaculateBites says
11 Oct, 2015 at 3:47 pmMe love this bread rolls too! I have used wheat flour before but never used 100% always 50/50. Thanks for the feedback!
zillah says
23 May, 2014 at 2:41 pmwhere did you get this 12 inch baking pan
ImmaculateBites says
23 May, 2014 at 2:48 pmI got it from Amazon.
Annie says
8 Jul, 2013 at 11:11 amI am not sure what to do with the honey. When do I add it?
Africanbites says
8 Jul, 2013 at 2:21 pmYou add the honey in the butter mixture, before adding the eggs.
Kelsey says
25 Mar, 2013 at 1:20 pmThe ingredients – I don’t understand the second point
– Is it 3 tablespoons of warm water or 105-115 ml of warm water. Thanks
Africanbites says
25 Mar, 2013 at 4:27 pmIt is 3 tablespoons of warm water . The water temperature should be between 105- 115 degrees.