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These rolls are so awesome right out of the oven! So soft and delicious. Adding cream and butter really sets these buns apart (that’s what she said).
This recipe came about because I realized I didn’t have any milk, but I did have heavy whipping cream. So I figured, what the heck, I’ll just use cream and water. It worked out better than I could have imagined.
You can always prep these the day before and put them in the fridge overnight. Let rise before baking the next day for 30 – 45 minutes.
Dinner Rolls
Servings: 16 rolls
Ingredients
- 3 tbsp softened butter
- ⅔ cup heavy cream
- 1 cup lukewarm water
- 1 egg
- 1 yeast package
- 1 ½ tbsp sugar
- ½ tsp salt
- 2 ¼ cup flour
- 2 cup bread flour
EGG WASH
- 1 egg
- 1 tbsp water
Instructions
- Mix cream, water, yeast, and sugar in the bowl of a stand mixer. Let sit 7-10 minutes.
- Add in egg, salt, and butter. Start mixing on low.
- Slowly add 4 cups of both flour. Let beat on medium / low for 10-15 minutes.
- Add the rest of flour if dough is too wet.
- Shape dough into a ball in a bowl. Cover with plastic wrap and let rise 30-60 minutes till doubled in size.
- Mix dough again for 3-5 minutes.
- Cut dough into 16 equal pieces. Roll each lump into a ball.
- Place on greased 9 x 13 pan. Cover with wrap and let rise 30 minutes.
- Preheat oven 400F.
- Egg wash buns before baking.
- Bake 20 – 25 minutes.
