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Eastern European Soft Rolls 2

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Eastern European Soft Rolls 2

Eastern European Soft Rolls, a staple at many family tables, are crafted with the intuition and care of home cooks who rely on the feel and tradition rather than precise measurements. Originating from the heart of Eastern Europe, these rolls are often seen accompanying hearty meals or as a comforting snack throughout the day. Hand-judged amounts of salt and a generous use of butter reflect the region's reliance on rich, satisfying flavors.

These rolls should be pillowy with a delicate crust, offering a soft interior that hints at the warmth of freshly steamed milk and the richness of butter. The yeast brings a subtle tang, while the sea salt enhances the natural sweetness of the flour. They are best enjoyed warm, pulled apart at the table, inviting everyone to savor their tender texture and simple yet profound taste.

Ingredients

  • 500 gflour
  • 7 gyeast
  • 250 mlmilk
  • 50 gbutter
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour and 1 tsp of fine sea salt. In a small saucepan, gently warm 250 ml of milk until it's lukewarm to the touch, then remove from heat and stir in 7 g of yeast until dissolved. Pour the milk and yeast mixture into the flour, followed by 50 g of melted butter. Mix with a wooden spoon until a shaggy dough forms.
  2. Transfer the dough onto a lightly floured surface. Knead it by pushing the dough away from you with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes until the dough is smooth and elastic. It should spring back slightly when pressed with a finger.
  3. Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the warmth of your kitchen. The dough is ready when it leaves an indentation that slowly fills back in when poked with a finger.
  4. Once the dough has risen, gently punch it down to release the air. Transfer it back to the floured surface and divide it into equal portions, shaping each into a smooth ball by tucking the edges underneath. Place the balls onto a baking sheet lined with parchment paper, leaving space between them to rise.
  5. Preheat your oven to 200°C (392°F). Allow the shaped rolls to rise again, uncovered, for about 30 minutes until they are puffed and almost doubled in size. Bake in the preheated oven for about 15 to 20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
  6. Remove the rolls from the oven and immediately transfer them to a wire rack. This allows air to circulate around them, preventing the bottoms from becoming soggy and ensuring the crumb sets properly. Let them cool slightly until they are warm to the touch.
  7. Serve the soft rolls warm as part of your meal. They are perfect for sharing at the table, embodying the generous spirit of Eastern European home cooking. Enjoy them with butter or alongside your favorite dishes.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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