Hot Rolls
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 400°F (200°C).
When the rolls come from the baker, place them in the oven for a few minutes until hot.
Do not butter the rolls until ready to serve.
Fill and warm
Slice the rolls lengthwise into three sections.
Insert thin flakes of butter between the slices and press them together.
Return the rolls to the oven for 1-2 minutes, being careful not to let the butter melt too much.
Remove from the oven.
Finish and serve
Spread butter evenly on top.
Cut the rolls in half.
Serve immediately on a hot, clean dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh rolls
- Provide the bread structure that holds the butter and warms into a soft, pillowy interior.
- Good butter
- Adds fat and richness, melting into the crumb to give moisture and flavour.
The step that matters
Returning the rolls to the oven for 1-2 minutes. Butter melts quickly once heated. If it melts too much it runs out of the crumb and pools, leaving the rolls greasy rather than softly enriched. Thin flakes hold their shape and soften gently in the warm bread.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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