Airy Breakfast Rolls
These breakfast buns are 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.
You can make the dough in advance (the night before) and refrigerate it overnight. It will rise beautifully in the cold, it'll just take a little longer.
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250 ml warm milk
100 ml warm water
20 g (1.5 tbsp) sugar
7 g dry instant 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
Form the buns and let them rest for 15-20 minutes
220°C for 15-17 minutes