“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
-James Beard
And that’s the God honest truth. There is nothing in this world that makes me more happy than freshly baked bread..maybe wine, my dog and of course my husband..
This is a basic bread recipe that I use as a base for most of my bread recipes and it’s a crowd pleaser for all holidays, dinner parties, and any given day ending in ‘y’! Break out the butter and give me some gluten because this is about to get good. Real good!
You may remember my recipe, Hoisin Chicken Buns, well this is the exact recipe with a few tweaks that can be used as a dual purpose. Half goes to stuffed buns and half go to dinner rolls. Or just do all dinner rolls and enjoy the sight of your guests stuffing their faces in delight. Because I sure do!
I’m a carboholic and I’m not afraid to say I may have a problem because as stated above, I will feast on these two food groups. Here is a little direct quote of my own;
“Give a gal freshly baked bread and butter and she’ll live for a lifetime.”
-Victoria Sophie, Dash of Savory Food Blogger and Self-Proclaimed Carboholic
Overnight Dinner Rolls
These are overnight buns because I usually prepare them the day before any event I'm hosting to assure proper rising and gluten formation. You can most definitely do them the day of. Be aware they will rise in the fridge so account for some space. Don't forget to serve with plenty of butter. Enjoy!
Ingredients
- 1/4 cup Sugar or Honey
- 1 cups Warm Milk
- 1 cup Warm Water
- 2 packages Active Dry Yeast
- 1/2 tablespoons Kosher Salt
- 2 tablespoons Olive Oil
- 4-1/2 cups All Purpose Flour
- 1 whole Egg, beaten
- Coarse Sea Salt
Directions
- Step 1 In a stand mixer with a dough hook, dissolve the sugar or honey in the warm milk and water. Add the yeast and let stand for 15 minutes until mixture looks puffed and foamy. Add the 1/2 tablespoon salt, combine well. Add the olive oil and with the mixer running, slowly start adding in the flour cup by cup. Mix until smooth and elastic and dough is no longer sticky. {Use additional flour if needed.}
- Step 2 Turnout dough onto a floured surface and knead by hand for 10 minutes. Transfer dough to a oiled bowl and cover with plastic wrap. Allow dough to rise in a warm dark place for 30 minutes. Punch dough down and allow to rise the second time. Let dough rest overnight in the refrigerator.
- Step 3 Bring the dough back to room temperature when ready to use.
- Step 4 Preheat your oven to 350 degrees F.
- Step 5 Prepare two sheet pans, spray with nonstick cooking spray. Roll dough into palm sized balls and place on prepared sheet pans, about 8 each should fit. Brush with beaten egg and sprinkle sea salt on top.
- Step 6 Bake for 25 minutes until golden brown, rotating pans halfway through. Remove pan and place buns on a wired rack to cool for about 5 minutes before serving.
Savor and Enjoy!
