Butter-Glazed Cloud Rolls

Equipment

• Stand mixer equipped with a dough hook (or a large mixing bowl and strong arms for manual kneading)
• 9×13-inch baking dish or a 12-inch cast-iron skillet
• Digital kitchen scale (recommended) or measuring cups
• Pastry brush
• Parchment paper
• Clean kitchen towel or plastic wrap

Ingredients

For the Cloud Roll Dough

• Unbleached Bread Flour: 500g (approx. 4 cups) — Bread flour provides the high protein needed for maximum rise and pillowy air pockets.
• Instant Dry Yeast: 7g (1 packet / 2 ¼ teaspoons)
• Whole Milk (Warm): 240ml (1 cup) — Temperature should be between 105°F–110°F (40°C–43°C).
• Granulated Sugar: 50g (¼ cup) — Feeds the yeast and enhances soft crumb structure.
• Large Eggs: 2 whole eggs at room temperature
• Fine Sea Salt: 9g (1 ½ teaspoons)
• Unsalted Butter (Softened): 75g (5 tablespoons) — Brought to room temperature for soft incorporation.

For the Honey-Butter Glaze

• Unsalted Butter: 60g (4 tablespoons), melted
• Wildflower Honey or Maple Syrup: 30g (2 tablespoons)
• Flaky Sea Salt: 1 pinch (optional, for top topping)

Instructions

Step 1: Yeast Activation & Wet Base

1. In the bowl of your stand mixer, combine the warm whole milk (105°F–110°F), granulated sugar, and instant dry yeast. Whisk gently and allow to sit for 3 to 5 minutes until small bubbles form on the surface. Add the two room-temperature eggs and whisk until completely combined.

Step 2: Incorporate Dry Ingredients

1. Add the bread flour and fine sea salt to the wet mixture. Attach the dough hook to your mixer. Mix on low speed (Speed 2 on standard mixers) for about 2 minutes until the flour is fully hydrated and no dry pockets remain. You should have a rough, sticky dough.

Step 3: High-Intensity Kneading (The Softness Secret)

1. With the mixer running on medium speed, add the softened butter 1 tablespoon at a time, allowing each addition to absorb into the dough before adding the next. Once all the butter is added, increase mixer speed to medium-high. Knead vigorously for 8 to 10 minutes .
2. Quality Check (Windowpane Test): Stretch a small pinch of dough between your fingers. If it stretches paper-thin without tearing and allows light to pass through, gluten development is complete.

Step 4: First Rise (Bulk Fermentation)

1. Lightly oil a large bowl. Transfer the smooth, elastic dough into the bowl, turning once to coat with oil. Cover tightly with plastic wrap or a damp kitchen cloth. Place in a warm, draft-free spot for 1 hour and 30 minutes , or until the dough has doubled or tripled in size.

Step 5: Portioning & Shaping

1. Grease a 9×13-inch baking dish or line it with parchment paper. Gently punch down the risen dough to release excess gas. Turn the dough out onto a lightly oiled work surface.
2. Using a bench scraper and kitchen scale, divide the dough into 12 equal pieces (approx. 70g–75g each). Shape each piece into a tight ball by tucking the edges underneath and rolling it in a circular motion on the counter using your cupped palm. Place the rolls in the prepared dish in a 3×4 grid pattern.

Step 6: Second Proofing

1. Cover the shaped rolls loosely with a clean towel. Let them rise at room temperature for 45 minutes . The rolls should expand until they touch each other and feel light and pillow-soft to a gentle touch. Towards the end of proofing, preheat your oven to 350°F (175°C) .

Step 7: Baking

1. Place the rolls on the middle rack of your preheated oven. Bake for 18 to 20 minutes . The tops should turn a deep golden-brown color, and the sides where the rolls touch should appear light and airy.

Step 8: Hot Glaze Application

1. While the rolls are baking, whisk together the melted butter and honey in a small bowl. The moment the rolls come out of the oven, brush the warm honey-butter glaze generously over every roll using a pastry brush. Sprinkle a small pinch of flaky sea salt on top for contrast.
2. Allow the rolls to cool in the pan for 10 minutes before serving warm.

Nutrition

Calories: 255 kcal | | · Protein: 6.1 g | +——————————————————-+ | Vitamin D: 0.4 mcg | | Calcium: 28 mg | | Iron: 1.8 mg | | Potassium: 68 mg | +——————————————————-+ admin Content published under this byline is · Fat: 10.2 g | | – Saturated · Carbohydrates: 34.5 g | | – Dietary · Saturated Fat: 5.8 g | | – Trans · Fiber: 1.2 g | | – · Sugar: 7.8 g | | · Sodium: 320 mg | |