The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Looking for Savory Butter Roll Recipe - Cafe Boulud Style

crtierney's picture

Looking for Savory Butter Roll Recipe - Cafe Boulud Style

After eating at Cafe Boulud last New Year's eve, I have been keeping an eye out for a formula that might recreate their "Butter Roll".  If you search Google using the following string, you can find a picture of it:

The Wandering Eater, Last Few Lunches, Cafe Boulud

(I couldn't figure out how to paste the link to the site above without the site thinking it was spam)

Most of the recipes for butter rolls seem more sweet than savory.  This roll was rich, but still had an artisan slant of bread.  The inside was light and fluffy with big holes, but the outside crust was very thick and chewy.   My wife and I ate so many that we started to annoy the bread waiter.

I found a discussion of a dinner roll recipe from Cook's Illustrated on this site that seemed close (and I tried that formula and the results were very tasty!).  That recipe had some similar characteristics in terms of crumb and crust, but it had no butter.

If anyone has seen a similar formula, a pointer to a book or a link online would be greatly appreciated.  Thanks. 


Frank M's picture
Frank M

cooks also had a roll recepie in the sep-october 2006 issue.. it really is good and it's my thanksgiving take to the family dinner.  it does call for a 24 hour cold rise



3/4 cup whole milk 6 tablespoons butter 6 tablespoons sugar 1 1/5 teaspoons salt 2 large eggs 1 packet yeast 3 cups (15 oz) flour (ap)     scald milk,  skim
add butter to cool milk and melt butter add eggs when cool and yeast and sugar and salt add flour at first speed, when combined increase speed and knead for 3 min knead for 5 minutes  
let rise for first rise for 3 hours till double shape, into 16 rolls and pan rise cool for 24 to 48 hours, warm for 6 more hours, should be double, bake at 400 14 to 18.  cool. depan to rack serve when just warm


crtierney's picture

Thanks for sending the recipe and giving the pointer.  I will try it out.