Sam’s Club-Style Butter Dinner Rolls — Crispy Outside, Soft Inside
Ingredients
- 500 bread flour
- 80 caster sugar
- 5 instant dry yeast (osmotolerant)
- 185 ice-cold milk
- 165 heavy cream
- 1 egg
- 25 milk powder
- 4 salt
- 45 softened butter
Instructions
- Make the dough: Add all dough ingredients except butter and salt to the stand mixer bowl. Start kneading — mix on speed 3 for 2 minutes until a shaggy dough forms, then increase to speed 5 and knead for 8 minutes until a thick film forms. Add the softened butter and salt, knead on low (speed 3) for 2 minutes to incorporate, then increase to speed 5 and knead for 8–10 minutes.
- Knead until the dough passes the windowpane test (full extension stage) — about 18 minutes total. Watch the dough temperature carefully; if it gets too warm you won't achieve the windowpane. The final dough temperature should not exceed 26°C. Shape the dough into a round, cover with plastic wrap, and proof in the stand mixer's proofing mode at 30°C for 60 minutes until doubled in size.
- Punch down to degas, then divide into 36 equal portions (~29 g each). Shape into rounds and arrange in a 28×28 cm baking pan. Second proof: use the oven's proofing function at 39°C for 40 minutes until doubled.
- Brush the surface of the proofed rolls with a layer of plain milk.
- Bake in a preheated oven: top heat 160°C / bottom heat 180°C, middle-lower rack, for 20 minutes. Cover with aluminum foil once the tops are golden enough.
- Brush the baked rolls with melted butter for a glossy finish. For a hint of savory flavor on the crust, melt 1 g salt and 2 g sugar together with the butter before brushing — this gives a delicate salty-sweet note!
