Baking Classics: Double-Style Butter Rolls

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The Technique

Double-Style Butter Rolls 

While Ripple-Style Butter Rolls showcase a bread variety by making a few snips in the dough for a signature look, Double-Style Butter Rolls may be achieved by placing two balls into muffin tins for a simple choice when lovely options are desired in the bread basket. For additional designs, Honey-Butter Knotted Rolls, Pan-Style Butter RollsCloverleaf Roll techniques may be achieved by utilizing a few different shaping techniques. Look to The Guide To Making Handcrafted Bread for additional pointers on crafting yeast doughs to help guide you through the process. Learn how to make beautiful & delicious dinner rolls when special celebrations are planned.

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makes 2 dozen

The recipe yields approximately 36-ounces of dough. 

1/4 cup butter
1/4 cup warm water {105 to 110 degrees} 
1 {1/4-oz} package active dry yeast
1/2 cup sugar, divided
2 1/2 cups all purpose flour 
1 1/4 cups bread flour
2 tsp kosher salt
1 cup room temperature whole buttermilk
1 egg, lightly beaten
Melted butter

Microwave 1/4 cup butter on High power 20 seconds or until melted. Cool 10 minutes. Meanwhile, stir together the water, the yeast & 1 teaspoon sugar. Let stand 5 minutes or until foamy. Whisk together the remaining sugar, the all purpose flour, the bread flour & the salt in the bowl of a stand mixer. Add the butter, the buttermilk, the egg & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Increase the speed to Medium. Blend 5 minutes. Shape the dough into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for 1 to 1 1/2 hours or until doubled in bulk. 

Punch the dough down & divide it into 48 {3/4-oz} pieces. Shape into balls & set aside to rest a few minutes, covered, while shaping the remaining dough pieces. Place 2 pieces of dough into 24 lightly greased muffin cups. Cover loosely with plastic wrap. Let rise in a draft free spot 30 to 45 minutes or until an increase by a half their original size has been achieved & the dough reaches the top of the pan.

Preheat the oven to 350 degrees. Brush the risen dough pieces with melted butter. Bake 15 to 20 minutes or until golden brown, turning the pans halfway through the bake time. Brush the warm rolls with additional melted butter.

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How To Make Double-Style Butter Rolls

A rich dough enhanced with an eggs, butter & buttermilk produces a tender crumb while the sugar adds just a bit of sweetened flavor. Baking the shaped dough in muffin tins is a simple technique that results in a straightforward yet lovely offering from the bread basket. 

Baking Lessons: Brioche Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess TV Cooking Personality Editor-In-Chief Cooking Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Editorial Director Photographer Fox 6 Contributor

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Yeast rolls aren’t difficult to prepare from scratch, however there are techniques you should be familiar with in order to make a successful batch. Aside from that, it takes patience to work with yeast as it needs adequate time to produce quality results. Here’s what you should know.

The Basics. Dry Active Yeast. How To Make Yeast Breads By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day EntertainingNo. 1

The Ingredients

The Yeast

Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast. 

The Proofing

It’s a good idea to dissolve dry yeast before using. Simply stir it into warm water with a little of the honey & allow to stand for several minutes. Yeast feeds on sugar or honey for fuel creating a bubbly personality. If no bubbles are created during the proofing process, the yeast will not be able to do its’ job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged. 

Baking Lessons: Brioche-Style Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking & Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 Contributor The Flour & The Salt

Bread flour has more protein than all purpose flour. It provides dough strength & structure. The development of gluten is key in order to build the foundation of a quality roll. Sometimes a combination of bread & all purpose flour is used in formulas to produce a desirable crumb texture. Salt gives dough flavor. Without out it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.


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The Mixing

A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs will give your mixer a good workout. Don’t leave the mixer unattended as it will rock & shake a bit as the dough is blended. 

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Buttermilk, eggs & butter act to enrich the dough. Simply add them to the work bowl along with the flour combination & the yeast mixture, attach the dough hook & blend the ingredients as directed in the recipe. 

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After 1 minute, expect the ingredients to come together in the work bowl. Continue the blending process as directed in the recipe instructions.

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After 5 minutes expect a very soft dough that clings to the bowl sides.

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The Work Bowl Removal

To remove the dough from the mixing bowl, push it away from the hook with well floured hands. Sprinkle a little bit of flour over the dough into the work bowl. Shimmy some between the sides & the dough using a rubber spatula or a plastic dough scraper.

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Allow it to tumble out onto a lightly floured surface. Expect a soft, supple mixture not a stiff ball of dough.

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Sprinkle a bit of flour over the dough.

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The First Shaping

Press the dough into a flat circle using your hands. The imprints in the dough are from my fingers.

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Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. 

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Flip the dough over & shape it into a ball.

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The First Rise

Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. This will prevent any unwanted sticking. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts.

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Allow the dough to increase at least by half its original size. This can take anywhere from 1 to 1 1/2 hours depending on the temperature of your kitchen. If it’s slow going, turn on your oven & place the bowl of dough beside it to speed along the process. 

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The Portioning & The Second Shaping

Remove the dough from the bowl & place it onto a lightly floured surface. Punch the dough down into a relatively flat disc. Cut the dough using a bench scraper or a chef knife into 48 small pieces & weigh them using a kitchen scale. 

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Each piece should weigh 3/4-ounce.

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Shape into balls & set aside to rest a few minutes, covered, while shaping the remaining dough pieces. 

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The Second Rise

 Place two pieces of dough in 24 lightly greased muffin cups. Cover loosely with plastic wrap.

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The Baking

Let rise in a draft free spot 30 to 45 minutes or until an increase by a half their original size has been achieved & the dough reaches the top of the pan.

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Preheat the oven to 350 degrees. Brush the risen dough pieces with melted butter. Bake 15 to 20 minutes or until golden brown, turning the pans halfway through the bake time. Brush the warm rolls with additional melted butter.

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The Double-Style Butter Rolls

The rolls can be prepared ahead of time for entertaining. Place the baked rolls into zip-lock bags & freeze up to 3 weeks. Thaw on the counter top in the bag. Place them in a single layer on a half sheet pan, cover loosely with foil & warm in a 350 degree oven for 6 to 8 minutes. Transfer the rolls to a bread basket lined with a linen & cover them to keep warm.

The Tune
“Dig That Crazy Santa Claus” Oscar McLollie & The Honeyjumpers

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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