Since moving to the cottage for the summer, I have been attending farmers’ markets almost every week. I go for the fresh fruits and vegetables but I have fallen in love with the dinner rolls/buns sold by the local Hutterite colony. They are white, fluffy and slightly sweet…..and addictive. We had company for dinner last week and the last two buns were snarfled down before I could grab one. I almost cried! Who knew that homemade dinner rolls were so much better than store bought?
I decided enough was enough and I needed to find an alternate source to feed my addiction. Off I went to Google “Hutterite Buns Recipe”. Hutterites are a religious group that live in communal colonies throughout the prairies of Canada. Since they share everything, most of their recipes started with a 25 pound bag of flour. While my family loves bread, I wasn’t sure I wanted to make THAT big of a batch. Thankfully I eventually found a recipe on an online board that made a semi-doable size batch. Unfortunately, I didn’t read the instructions thoroughly so I ended up having to bake these at midnight. At least the house was cooler so the heat from the oven didn’t make the house unbearable.
Overall, these buns are awesome. I do think they need a bit of salt so I will be adding some the next time I make them (probably a couple of teaspoons). A schmear of salted butter made up for the lack of salt pretty easily though.
This recipe made 3 pans of small dinner rolls (10 rolls per pan) and ~18 large rolls.
Homemade Dinner Rolls Recipe
Slightly Sweet White Dinner Rolls (Hutterite Buns)
- 1/2 cup milk
- 1 Tbsp active dry yeast
- 1 tsp honey
- Warm all milk to lukewarm.
- Mix together 1/2 cup lukewarm milk, yeast and 1 tsp honey. Mix well and break up any clumps of yeast. Set aside for 5 - 10 minutes for the yeast to dissolve.
- In a large bowl, mix the 3 cups lukewarm milk, melted butter, sugar, honey and egg.
- Add in the starter and mix well.
- Add in the flour and mix well.
- Turn out on to a floured surface and knead. Add additional flour as needed to form a ball of dough (not too sticky). I kneaded in almost another cup.
- Place on a floured cookie sheet and cover with a non-terry cloth dish towel. Let rise for one hour.
- After one hour, knead dough again on a floured surface adding flour as needed.
- Place dough back on floured cookie sheet, cover with towel and let rise for two more hours.
- Make dough in to rolls by cutting off balls of dough and tucking the raw edges underneath. Place smooth side up for a pretty, domed roll. Place on lightly sprayed cookie sheets or loaf pans. Let rise for an additional hour covered with a towel.
- Preheat oven to 400 degrees.
- Bake for 8 - 15 minutes depending on the size of your rolls.