- Level: Easy
- Total: 5 hr 50 min (includes proofing time)
- Active: 20 min
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 272
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 14 mg
- Sodium
- 130 mg
These are a homemade version of the rolls Molly serves at her restaurant. They’re light and fluffy and buttery, you can even make them and freeze, then bake them off fresh. They’re fantastic.
- Level: Easy
- Total: 5 hr 50 min (includes proofing time)
- Active: 20 min
- Yield: 24 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 272
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 14 mg
- Sodium
- 130 mg
Ingredients
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Directions
- In a stand mixer with a dough hook, combine the dry ingredients. Add the egg and milk and mix to combine. Add the butter and knead until smooth, 12 to 15 minutes. Place the dough in an oiled bowl, rise until doubled in size, about 2 hours.
- Generously butter a quarter-sheet pan. Shape the dough into 24 little balls and space out evenly. Cover and proof until risen by half, about an hour. Bake at 350 degrees F for 20 minutes, until deep golden.
- Brush with melted butter and sprinkle with flaky salt.
