I always have homemade butter rolls in my freezer. It’s very easy to make, and it’s kept perfectly in a zip lock bag for quite a long time.
These butter rolls are super soft and delicious, and definitely one of my favorite recipes I tend to make on and on and on.

Photo: Natalie Levin
Soft Crescent Butter Rolls
For the dough:
- 350 grams (2 1/2 cups) all-purpose flour
- 10 grams (2 tsp.) instant dry yeast
- 125 ml. (1/2 cup) milk
- 50 grams (1/4 cup) sugar
- 1 large egg
- 1 large egg yolk
- 75 grams (1/3 cup) melted butter
- 1 tsp. fine salt
For the filling:
- 25 grams (2 tbsp.) soft butter
- Freshly ground sea salt
For brushing and topping:
- 1 egg white
- Some sesame seeds
- In a bowl of an electric mixer with a dough hook put flour, yeast, milk, sugar, egg yolks, melted butter and salt and knead at low-medium speed for 10-12 minutes until the dough is uniform and slightly sticky.
- Transfer the dough to a lightly floured surface and form a ball shape.
- Place the dough in a slightly greased bowl, cover and let rise for about an hour or until the dough doubles in volume.
- Roll out the dough on a floured surface into a circle about 1-2 cm thick.
- Brush the dough circle with a thin layer of soft butter and sprinkle some sea salt.
- Cut into 12 triangles (like pizza), and roll each triangular shape to croissant.
- Place the rolls on a baking pan lined with baking paper, cover and let rise for about an hour or until the rolls have almost doubled their volume.
- Preheat oven to 170c degrees.
- Gently brush the rolls with some egg white and sprinkle sesame seeds.
- Bake for about 15-20 minutes or until the rolls are golden and set.
- Cool at room temperature and serve.
- Keep the rolls in a sealed bag in the freezer for 2-3 weeks.
- Instead of milk you can use water.
- The rolls at their best when they are fresh, but also keep well frozen.

Photo: Natalie Levin