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Eastern European Soft Rolls

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Eastern European Soft Rolls

Eastern European Soft Rolls are a staple at countless home tables across the region, gracing the everyday meal alongside hearty stews or soups. They are the kind of comforting bread that Eastern European families have perfected over generations, where salt is judged by hand and a generous hand with butter is the rule rather than the exception. This version stays true to those traditions, as it has been passed down and written down by home cooks who know the texture of their dough by feel.

These rolls are pillowy and tender, with a slight buttery sheen that glistens under the light. Tasting of simple ingredients, their soft crumb makes them the perfect companion to absorb savory juices or to be enjoyed plain, warm from the oven. The rolls' inviting aroma and satisfying bite make them an essential part of the meal, inviting all to take one more and pass the plate around.

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 with 7 g of yeast. Warm 250 ml of milk until it's just lukewarm, about the temperature of your skin, and pour it into the flour mixture. Stir gently with a wooden spoon until the ingredients are roughly combined.
  2. Melt 50 g of butter and let it cool slightly. Add the melted butter and 1 tsp of fine sea salt to the dough mixture. Begin kneading the dough by hand in the bowl, then transfer it to a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic, with a slight sheen on the surface.
  3. Place the kneaded dough back into the bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free area until it doubles in size. You will know it's ready when you gently press a finger into the dough and the indentation remains.
  4. Once the dough has risen, gently punch it down to release the air. Divide the dough into equal portions, shaping each into a smooth ball by tucking the edges underneath. Place the rolls on a baking sheet lined with parchment paper, leaving space between each roll for expansion.
  5. Preheat your oven to 200°C (392°F). Allow the shaped rolls to rest for about 15 minutes while the oven heats, which will give them a final rise. Bake the rolls in the well-heated oven until they are golden brown on top and sound hollow when tapped on the bottom, indicating they are fully baked.
  6. Remove the rolls from the oven and transfer them to a wire rack to cool. This cooling step is crucial as it allows the crumb to set properly, ensuring a soft interior.
  7. Serve the rolls warm as part of your meal, enjoying the soft, pillowy texture that pairs perfectly with Eastern European 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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