Fast buttery rolls

From Serious Eats. 

And they aren't kidding.  We started the dough at around 8am and had rolls out of the oven by 10:30.  They are tasty to boot.  Excellent addition to a weekend meal.

1 cup lukewarm water 

2 1/4 teaspoons instant yeast 

1 tablespoon cane sugar 

2 1/2 cups (11 1/4 ounces) bread flour (divided) 

1 teaspoon salt 

4 tablespoons unsalted butter, cut into pieces

  

 

Put the water, yeast, sugar, and 2 cups of the bread flour into the bowl of your stand mixer. 

Stir to combine.

Put the remaining flour on top. 

Add the salt and stir. 

Cover with plastic wrap (yes, you're just leaving that flour on top for now) and set aside for 20 minutes.

Remove the plastic wrap and knead the dough with the stand mixer fitted with the dough hook until the dough is smooth, soft, shiny, and elastic. 

Add the butter and continue kneading until the butter is completely incorporated. 

Remove the bowl from the stand mixer, cover with plastic wrap, and set aside for 20 minutes

Flour your work surface and preheat your oven to 350 degrees. 

Line a baking sheet with parchment paper. 

Turn out the dough and knead briefly. 

It should be soft and feel bouncy. 

Divide the dough into 12 pieces and shape into balls. 

Place the balls on the prepared baking sheet

Cover the buns with plastic wrap and set aside until doubled in size, about 30 minutes.

Remove the plastic wrap and bake at 350 degrees until nicely browned, about 25 minutes. 

Remove the buns from the baking sheet and let cool on a rack.