Sweet Butter Roll Trio

Steps

1. 1

   Combine the flour, sugar, yeast, and salt in a mixing bowl.

2. 2

   Add the milk, eggs, and vanilla to the dry ingredients.

3. 3

   Knead for 7–10 minutes, until the dough begins to develop elasticity.

   Start 10-minute timer
4. 4

   Gradually add the soft, unmelted butter while continuing to knead. Keep kneading until the dough is smooth, soft, and stretchy.

5. 5

   Cover the dough and let it proof until roughly doubled in size, about 1½–2 hours.

   Start 2-hour timer
6. 6

   Divide the dough into 3 equal portions.

7. 7

   Divide one portion into 5 equal pieces and shape each into a ball. Using a scale is recommended for even portions.

8. 8

   Fold the chocolate chips into the second portion. Divide it into 5 equal pieces and shape each piece.

9. 9

   Mix the softened butter, brown sugar, and cinnamon for the filling.

10. 10

    Divide the final portion into 5 equal pieces. Flatten each piece, put filling in the center, pinch it completely closed, and shape it into a roll.

11. 11

    Arrange all 15 rolls in 3 rows of 5.

12. 12

    Cover and proof again for about 45–75 minutes, until very puffy and touching or almost touching.

    Start 75-minute timer
13. 13

    Bake at 350°F (180 °C) (175°C (350 °F)) for 20–25 minutes, until golden.

    Start 25-minute timer
14. 14

    Immediately after baking, brush the rolls lightly with salted butter.