It’s raining, and I feel like making bread. I have to make 16 loaves for an event, but I’m not feeling like doing that right now. Because it is usually part of any catered meal, it seems that I never just make enough for us. There’s always a reason to make several batches.
With summer just around the corner (even though she’s been taunting us with her wiles for the past couple of months), I’m going to make some of these delightful little buns to put in the freezer to have ready to accompany an al fresco dinner on the porch, or beach.
They’re not huge, just big enough to enjoy with a salad and something grilled. They can be topped with different seeds, and are buttery & slightly sweet. This recipe makes 36 rolls, enough for several dinners for 4 or 6. If you’re invited to a potluck, these are always appreciated!
I call them Heidi Rolls, after the soft, white rolls that Heidi brought to Peter’s blind grandmother when she returns from Frankfurt, in the Swiss children’s story Heidi.
1 c milk
½ c water
½ c butter (4 oz)
4 ¾ c flour
1 T instant yeast
2 T sugar
1½ t salt
2 eggs ~ room temperature (1 for in the buns, and another for the egg wash)
2 c water
seeds for topping ~ toasted sesame, poppyseeds, flax etc.
In the bowl of a stand mixer, whisk together 2 cups of flour, yeast, sugar and salt.
Start to make the rolls.
Continue until you have made all the dough into uniform balls.
Using the palm of your hand, lightly press each of the rolls to flatten somewhat.
Preheat the oven to 400°
Bake for 12 minutes.
If you want to freeze some for future meals, wait until the rolls have completely cooled to room temperature, and package in bags of no more than 8. Freeze until you need them someday in the future!