Airy Breakfast Rolls
Breakfast buns – soft, airy, flavorful, and easy to make!
This recipe uses instant dry yeast. The milk and water should be warm, but not hot, to avoid killing the yeast.
The dough can be mixed in advance (the evening before) and refrigerated overnight. It will rise beautifully in the cold, but the process will be slower.
250 ml warm milk
100 ml warm water
20 g (1.5 tbsp) sugar
7 g instant dry yeast
500 g flour
5 g (1 tsp) salt
50 g melted butter
Knead the dough and let it rise for 1-1.5 hours in a warm place.
Shape the buns and let them rise for 15-20 minutes.
220°C for 15-17 minutes.