Butterfly Pea Flower Bread Rolls
Recipe yields 12 large rolls (other ones aren’t pictured but I made them, I promise!)
Butterfly Pea Flower Dinner Rolls with a Sweetened Condensed Butter
Let the record state that dinner rolls do not need to be improved upon. However, there is room to have fun with those pillowy, buttery little delights and incorporating an infused butterfly pea flower milk tea adds a delicately floral flavor and stunning blue hue that’s worth experimenting with.
This recipe comes together with a standard dinner roll dough (which I originally learned from the PBS cooking channel as a kid and have adapted over the years) but infusing the milk with butterfly pea flowers to achieve that dreamy color.
As for compound butter, there’s room for improvement. And for that, I call in my friend sweetened condensed milk. Yes, it’s the namesake of my baking blog, but let’s be honest: sweetened condensed milk just makes everything tastier.
These rolls are pillowy, soft, and delicious, making them a standout addition to any dinner spread. Enjoy them as is, smeared with butter, or made into tiny sandwiches for a fairy party.
Ingredients
- 1 cup whole milk (non-dairy milk sub OK; soy milk is best)
- 2 tablespoons dried butterfly pea flowers (30g)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar (50g)
- 2 large egg, separated (one for optional egg wash)
- 4 tablespoons salted butter, melted (if using unsalted, add teaspoon of salt)
- 3 cups all-purpose flour (375g), plus more if needed
- 1/2 cup salted butter, softened
- 2 tablespoons sweetened condensed milk
Directions
- Infuse the milk: In a saucepan, add milk and butterfly pea flowers in a loose tea stepper and heat on low-to-medium heat for 5 to 6 minutes to infuse the two (do not let come to a boil). If you don't have a steeper, strain the mixture. Turn off heat and let cool until warm, but not hot to touch. Once warm to touch, whisk the warm milk, sugar, and yeast in a stand mixer or large bowl and let stand for five minutes.
- Add one egg, melted butter, and 1 1/2 cups of flour. Beat on low speed with the kneading hook attachment until combined, about a minute. Scrape down the mixture on the sides of the bowl and add the remaining flour. Beat the mixture on medium for 6 to 7 minutes, until soft and supple. If the mixture is too sticky, add more flour a tablespoon at a time until it's a soft, non-sticky dough.
- First rise: Lightly grease a large bowl and cover with plastic wrap or a clean kitchen towel. Allow the dough to rise for 1 to 2 hours or until it has doubled in size.
- Once risen, punch down the dough to release the air and measure it out and decide how many rolls you'd like to make. For example, my dough yielded 1050 grams, so I measured out roughly twelve 85 to 90 gram pieces (not all are pictured, I baked the rest off in muffin tins for dinner). Once you have your pieces, roll into smooth balls and place in a baking pan of choice.
- Cover again, and let rise until puffed up, just about an hour.
- Preheat oven to 350 degrees Fahrenheit and whisk the other egg and brush over the rolls for an optional egg wash. Bake for 23 to 25 minutes, or until the top is golden brown (I always prefer to bake on the bottom rack to not expose the bread to the top burner).
- While it's baking, make the optional sweetened condensed butter: in a bowl combine the butter and sweetened condensed milk and mash into the two are thoroughly combined. Spoon mixture into a bowl or ramekin and serve with butter.
