Food blogging can be a real challenge for somebody who cooks for one. A full recipe of almost everything is too much and even cutting some of my favorites in half produces more food that I can possibly consume. It was easy when my kids were young and had healthy appetites. Leftovers made great school lunches and after school snacks and cooking and baking were a part of everyday life. I wish I had blogged back then when there was always something going on in my kitchen. But we still have our holidays and special occasions when I bring out the big guns and cook all of our favorites. In the meantime…I found this wonderful recipe for BUTTERY BUNS at La Table de Nana, and Monique’s description of them as “soft and pillowy” got my attention. Her recipes are always so good and I know if she is enthusiastic about sometime I will most probably like it too. I was a little skeptical that the small amount of dough the recipe produced would actually make six good sized dinner/sandwich rolls but, as you can see, it did. I served them with soup the first night, made sandwiches the next day, and served the last two with butter and jam for breakfast. If you don’t need to make enough rolls to feed an army this is THE recipe to try.
Monique made her dough in a bread machine and you can find her directions HERE.
I don’t have one so adapted it to my electric mixer and it went together in minutes.
- 1 teaspoon instant yeast
- 1 tablespoon sugar
- ½ cup warm water
- 2 tablespoons unsalted butter, softened
- 1-1/2 cups (6-3/4 ounces) all purpose flour
- ½ teaspoon salt
- Egg wash – 1 egg beaten with 1 tablespoon water (optional)
- Sesame seeds (optional)
- Combine yeast, sugar and warm water in the bowl of an electric mixer. Stir until combined. Add butter, flour and salt and mix with a dough hook until combined. Knead for 7-8 minutes.
- Place dough in a buttered bowl, cover lightly and let rise in a warm place until doubled.
- Divide dough into 6 equal portions, approximately 2.5 ounces each, form into balls and place in a cast iron skillet or buttered cake pan. Cover and let rise until doubled in size, about 45 minutes.
- Brush with egg wash and sprinkle with sesame seeds. Bake at 350 degrees until nicely browned, about 25 minutes.