Most of the bread the comes out of my oven is sourdough, baked into boules and eaten by the slice. I occasionally make traditional yeasted loaves in pans, but not very often. I’m really partial to the crusty artisan type bread, it’s my preferred type of bread for almost every instance.


There are occasions however when you want a soft roll, for holiday meals, for hamburgers and hotdogs and for the occasional egg sandwich. On these occasions I make a soft dough enhanced with buttermilk, butter, eggs and a little sugar then I shape it according to it’s final purpose. I always get rave reviews with this dough whatever I make with it.

This is a very versatile recipe, you can use milk or buttermilk (I always use buttermilk since I have lots from making butter) you can add whole wheat flour to make wheat rolls and you can shape them any way you like. I use it for hamburger buns, hot dog buns, mini burgers, as rolls for holidays, for cinnamon rolls and other sweet breads. You can even use this dough to make pigs in a blanket.

BASIC ROLL DOUGH
1 cup milk or buttermilk
1/3 cup butter
1/4 cup sugar
3/4 teaspoon salt
2 beaten eggs
4 1/4 -4 43/4 cups of flour
1 packet of yeast

In a large bowl, mix 2 cups of flour and yeast. In medium saucepan, heat buttermilk, sugar, butter and salt just till butter starts to melt (120-130 degrees). Add milk mixture to dry mixture along with eggs. Mix until flour is incorporated, then beat on high speed for 3 minutes.

Mix in as much remaining flour as possible, but you want the dough to be a fairly soft. Knead for 4-5 minutes until dough is smooth and elastic. Shape the dough into a ball and place in oiled bowl. Let raise in warm place till double, about 1 hour.

Turn dough out onto counter and divide into the size of dough balls needed for whatever final bread you’re making. Shape dough into desired rolls and place on baking sheets or pans. Cover and let rise in warm place till nearly double in size, about 45 minutes to one hour.

Bake in 375 degree oven until golden on top, will be about 12-15 minutes for rolls, 15-20 minutes for cinnamon rolls, 15-17 minutes for hamburger buns, etc.


I’ll be making a lot of this dough during this holiday season. Mr Chiots can hardly wait for holiday bread stuffed with cranberries and apples.

Do you have a special roll recipe that you use for a variety of breads?

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29 Responses to Bread for Every Occasion

  1. […] This post was mentioned on Twitter by mark mile, Susy Morris. Susy Morris said: #Bread for Every Occasion http://goo.gl/fb/dwYWS #recipe #recipe […]

  2. Kay says:

    I make our bread every week. I add dough conditioner and extra gluten to my recipe to give it a longer life span.

    I need to try sour dough bread someday. I think my husband and I would really like it.

    For one loaf, I use:
    2 cups of flour – We grind our own wheat but store bought would work just fine.
    1/2 – 3/4 cup of mashed potatoes (instant will work well w/ this)
    1 egg
    1 cup milk – slightly warmed
    2-1/2 TBL yeast
    3 TBL gluten
    3 tsp dough conditioner
    1 tsp salt
    1 TBL sugar
    3 TBL oil (typically I use olive oil)

    Make like you would a normal loaf of bread!

  3. Shannon says:

    Is that a cast-iron pan? If so could you share the source :).

    • Susy says:

      Yes it is a Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan. I love this pan and use it almost daily, the only other pan I use as much is my cast iron skillet. It comes in handy for baking scones and breads, I also use it for pizza, and as a cookie sheet. It also gets used on the stove top for frying potatoes and other things.

      I also have the Lodge cast iron bread pans (which the loaves in the second photo were baked in). I particularly like Lodge items because they’re still made in the USA and not China as much other cast iron item are.

  4. tj says:

    …Oh these look yummy! I love bread! And potatoes! And pasta! :o)

    …Is there a reason you don’t use a bread machine? Just wondering. Also, you mentioned up there that you use organic shortening…I didn’t know there was such a thing, where do you find it?

    …Thank you for the recipe and blessings too… :o)

    • Susy says:

      I don’t have a bread machine, with a relatively small kitchen I try to keep appliances to a minimum. This is the only recipe I make in a mixer, I prefer to make dough with my hands, love the relaxing nature of the process.

      I buy organic shortening at my local health food store.

  5. Deborah says:

    Goodmorning….What do you add to the Basic Roll Dough to get the Sourdough loaves in the first picture? They look so YUMMY! Always have to check your wonderful blog with my morning cofee or may day just isn’t complete:)

  6. Lisa says:

    My husband would love this bread! He is a huge fan of just about any recipe with buttermilk in it. I will have to try it soon!

  7. amy says:

    Susy~James Beard has an extraordinarily good cheese bread……A little more time consuming but it is worth it:)

  8. Greg says:

    Hi Susy, looks great! I am relatively “famous” for my bread amongst those who know me … (and even their friends who don’t know me, but have had my bread!) I’m looking forward to trying your recipe for rolls. I don’t make those very often, usually just french bread (though, it’s my own variation, to be sure). I also LOVE making cinnamon rolls. They are amazing every time!! I have a few bread recipes here, if you’re interested.

    Also, I use a baking stone for all of my breads (and stoneware for the cinnamon rolls, too.) Why do you prefer cast-iron?

    • Susy says:

      I use it because I have it and it does a great job, no use buying something else if you already have something that works. I have a big baking stone that I use in the oven for artisan loaves. I also like using it since it doesn’t have a coating that produced toxic stuff!

  9. Miranda says:

    Thank you for posting this, Susy! I’ll try my hand at bread again and hopefully be more successful. These sound really yummy.
    I think pigs in blankets are called for this new years.

  10. Wow, my husband is going to be so happy when I make him those rolls… and top them with pulled pork!

    I’ve been into naturally leavened bread lately, so much fun.

  11. Dan says:

    Those rolls look amazing. Must bake them soon 🙂

  12. The rolls look wonderful. I made rolls and buns recently with a friend and I wanted to make them today to go with some pulled pork I was going to cook. Well, neither the pork or the buns got done today. So it is on tomorrows list!

    Your recipe looks almost identical to the one I used, except mine made up something like 72 buns. I will be scaling it down to see how that works out. If not, I will try your recipe. The one thing I like about both is using the mixer for part of it. Sincerely, Emily

  13. […] I forgot to mention. Susy over at Chiot’s Run did a post a few days ago about buns and rolls. I was surprised how similar her recipe was to the one I was […]

  14. […] is only two days away, and I don’t have a clue how to make yeast rolls! I found a recipe here that sounds simple and delicious. I do know that I can follow a recipe, so fingers crossed. I’m […]

  15. Arika says:

    Making these for Thanksgiving tomorrow! Hope they turn out good.. they look great in your pictures! 🙂

  16. […] extra cranberry apple relish you have sitting in the fridge from Thanksgiving. I made a batch of dough, rolled it out, filled it with cranberry relish, put them in a pan and whacked them in the oven. […]

  17. Sarah says:

    Susy, can you make this bread into a loaf or does it have to be in a roll form? I am making my neighbors fresh bread with strawberry jam I made this summer and thought I’d try this recipe.
    Thanks

  18. […] in our home made maple syrup. A batch of hamburger buns also came out of the oven, I used my tried and true recipe. I also make some tart cherry cobbler with some cherries Mr Chiots picked this summer and we […]

  19. […] in the garden. As you can imagine we don’t do regular normal burger toppings. Naturally we use homemade buns, which I bake up and keep in the freezer so we always have some on hand. The burgers are topped […]

  20. […] Bread for Every Occasion @ Chiot’s Run – Homemade rolls, hamburger buns, etc. […]

  21. songbirdtiff says:

    What kind of white flour do you use? They have organic white flour at the Natural foods store, but I generally try to stay away from white bread. These look so yummy!

    • Susy says:

      When I’m making them for other people I use organic white flour from the natural food store. When I make them for myself I usually use some freshly ground local hard white wheat berries. We don’t generally eat this kind of bread for ourselves as we’re sourdough people since we try to follow the Weston A Price way of eating.

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