Buttered Rolls

These light and fluffy rolls are easy to make and hard to resist. The trick is making sure that the dough is not too dense as it becomes hard to shape. Letting the dough rest after shaping also helps. Your family will love these rolls as they have a slightly sweet aftertaste, a soft and chewy center and a crunchy outside. They are great for sandwiches too!

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Mix together the dry yeast and sugar and add the warm water. Allow to rest for 10 minutes to activate. In the meantime, in a large bowl mix together the flour and salt. Create a well in the middle of the flour and add the olive oil and the yeast. Mix together with your hands until combined and then transfer to a floured surface. Dust the surface of the dough with flour as well as your hands.

Knead the dough by folding it into itself for 10 minutes. Alternatively, transfer the dough to a mixer with a dough hook attachment and knead on low speed. If the dough feels “heavy” or hard to knead, then add an additional water. If it is very sticky, then add a tablespoon of flour until it comes together. The dough should pull away from the sides of the bowl or your hands but should still feel slightly sticky and light. Transfer the dough to a greased bowl and cover with plastic wrap and a dish towel. Let it rest for 2 hours.

After the dough has risen, punch the dough down and roll into a long log (like a baguette). Divide the dough log into 16 equal portions. Roll each portion into an rope and create a spiral by pulling the one end around the other. Tuck the end you are holding under the roll. Repeat with remaining rolls. Place the rolls on a prepared baking sheet covered with parchment paper. Cover with a dish towel and let the spirals rest for 1 hour.

Preheat your oven to 425°F. Brush the rolls with the melted butter and sprinkle the sesame seeds over the top. Bake the rolls for 15 minutes until golden.

Makes 16 rolls.