Baked Rolls with Mayonnaise and Butter in the Dough: A Delectable Recipe
Baking bread at home is a delightful experience that fills your kitchen with warmth and the irresistible scent of freshly baked goods. While traditional rolls are always a treat, adding mayonnaise and pieces of butter into the dough can take them to the next level. This unique combination results in rolls that are incredibly soft, rich, and flavorful. In this recipe, we’ll explore how to create these delectable rolls step by step.
Ingredients
For this recipe, you will need the following ingredients:
- 4 cups of all-purpose flour
- 2 teaspoons of active dry yeast
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 cup of warm milk
- 1/4 cup of warm water
- 1/4 cup of mayonnaise
- 1/4 cup of unsalted butter, softened and cut into small pieces
- 1 egg
- Extra flour for kneading
- Egg wash (1 egg beaten with 1 tablespoon of water)
- Optional: sesame seeds or poppy seeds for topping
Instructions
1. Activate the Yeast
Start by activating the yeast. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy. This step is crucial as it ensures that the yeast is alive and ready to help your dough rise.
2. Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture and pour in the warm milk, the frothy yeast mixture, and the mayonnaise. The mayonnaise adds a subtle tang and richness to the dough, making the rolls exceptionally tender.
Use a wooden spoon or a stand mixer with a dough hook attachment to start mixing the ingredients. As the dough begins to come together, gradually add the pieces of softened butter. The butter should be evenly distributed throughout the dough, creating little pockets of richness that will melt during baking, adding a buttery flavor to each bite.
3. Knead the Dough
Once the dough has formed a rough ball, transfer it to a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky to the touch. If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.
Kneading is essential for developing the gluten in the dough, which gives the rolls their structure and chewy texture. You’ll know the dough is ready when it springs back when pressed lightly with your finger.
4. First Rise
Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.
The first rise is crucial for developing the flavor and texture of the rolls. As the dough rises, the yeast ferments the sugars, producing carbon dioxide gas that causes the dough to expand.
5. Shape the Rolls
After the dough has doubled in size, punch it down to release the accumulated gases. Transfer the dough back to a lightly floured surface and divide it into 12 equal pieces for larger rolls or 16 pieces for smaller rolls.
To shape each roll, take a piece of dough and gently flatten it into a small disc. Fold the edges toward the center, pinch them together, and roll the dough between your palms to form a smooth ball. Place each ball onto a baking sheet lined with parchment paper, spacing them evenly.
6. Second Rise
Cover the shaped rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they have puffed up. This second rise ensures that the rolls will be light and fluffy after baking.
7. Preheat the Oven
While the rolls are rising, preheat your oven to 375°F (190°C). This temperature will allow the rolls to bake evenly, resulting in a golden-brown crust and a soft interior.
8. Apply the Egg Wash and Bake
Before baking, brush the tops of the rolls with the egg wash. This will give them a beautiful, glossy finish. If desired, sprinkle sesame seeds or poppy seeds on top for added texture and flavor.
Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom. The butter in the dough will create a rich, tender crumb, while the mayonnaise keeps the rolls moist and flavorful.
9. Cool and Serve
Once the rolls are done, remove them from the oven and let them cool slightly on a wire rack. Serve them warm with butter, jam, or alongside your favorite meal.
Conclusion
These baked rolls with mayonnaise and pieces of butter in the dough are a delightful twist on a classic recipe. The combination of mayonnaise and butter results in rolls that are incredibly soft, rich, and full of flavor. Whether you’re serving them at a special dinner or enjoying them as a snack, these rolls are sure to impress.
