Butterknopfchen
On a chilly day, few things are as comforting as the aroma of freshly baked bread wafting through your home. This recipe for Butterknopfchen, a delightful German treat that translates to "little butter buttons," will transport you to a cozy European bakery with just one bite. These soft, pillowy rolls are perfect for breakfast, brunch, or as an accompaniment to a warm bowl of soup. With a golden crust and a buttery interior, these Butterknopfchen are sure to become a cherished favorite in your household.
Ingredients
Instructions
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Activate the Yeast: In a small bowl, dissolve the dry active yeast in warm milk. Let it sit for about 5-10 minutes until the mixture becomes frothy.
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Prepare the Dough: In a large mixing bowl, combine the sugar, melted butter, salt, and activated yeast mixture. Gradually add the flour, stirring well to form a shaggy dough. Knead for about 8-10 minutes until smooth and elastic.
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First Rise: Place the dough in a greased bowl, cover it, and let it rise for about 1-1.5 hours, or until doubled in size.
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Shape the Rolls: Divide the dough into small balls, shaping each one into a smooth round. Place the rolls on a baking sheet lined with parchment paper.
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Second Rise: Cover the shaped dough and allow it to rise for another 30-45 minutes.
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Bake: Preheat oven to 375°F (190°C). Brush the risen rolls with beaten egg and bake for 15-18 minutes.
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Finishing Touch: Brush the hot rolls with softened butter. Allow to cool slightly before serving.
Nutrition Facts
Serving size: 1 roll- Calories
- 230 kcal
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 220 mg
- Total Carbohydrate
- 34 g
- Dietary Fiber
- 1 g
- Sugars
- 4 g
- Protein
- 6 g
Indulge in the warm, buttery goodness of these pillowy Butterknopfchen, whether you're treating yourself to a leisurely weekend breakfast or hosting a cozy gathering with loved ones. The simple joy of freshly baked bread is truly unparalleled, and with this recipe, you can bring a touch of homemade warmth to your kitchen anytime you please.