Dutch Zachte Witte Broodjes (Soft white buns)
Make Dutch zachte witte bolletjes, soft, fluffy white buns at home with milk, butter and yeast. Easy step-by-step, golden tops, and the trick for keeping them extra soft.
Ingredients
- 1 tablespoon yeast, instant
- 2 tablespoons sugar
- 1 cup milk lukewarm
- 3¼ cup all-purpose flour
- 3 tablespoons butter room temperature
- 1 egg
- 1 teaspoon salt
- vegetable oil
- all-purpose flour to sprinkle your work surface
- 1 tablespoon butter melted, before covering
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Line the baking tray with parchment paper.
Until the first rise
- Add yeast and sugar to ½ cup lukewarm milk. Stir and let stand 5 minutes until dissolved and bubbly.1 tablespoon yeast, instant, 2 tablespoons sugar, 1 cup milk
- Put flour in a large bowl.3¼ cup all-purpose flour
- Add remaining milk, yeast mixture, egg, and butter. Knead for 5 minutes.3 tablespoons butter, 1 egg
- Add salt and knead: mixer 10 more minutes / by hand 15 more minutes. Dough should be soft and elastic; add a little flour if still sticky.1 teaspoon salt
- Grease a bowl with oil. Add dough, turn once and cover with a damp cloth and plastic foil.vegetable oil
- Rise 90 minutes in a warm place until doubled in size.
Until the second rise
- Dust your work surface with flour.all-purpose flour
- Deflate the dough and divide it into 12 equal pieces.
- Roll each piece of dough into a ball. Then place your thumb at the bottom of the ball and pull the dough downwards. Shape into balls and close the bottom seam well.
- Place on tray with space between. Cover with a damp cloth and plastic foil. Let rise until puffy.
- Cover the balls with the slightly damp dish cloth and then with the plastic foil.
- Let the buns rise in a warm place.
Baking
- Preheat oven to
380 °F after 30 minutes of rising time. - Bake for 20 minutes.
- Brush buns immediately with melted butter.1 tablespoon butter
NOTES
1. Kneading time: Expect ~10-15 minutes with a mixer and ~15-20 minutes by hand total. The dough should feel SMOOTH and ELASTIC.
2. Timing: Add salt AFTER 5 minutes of kneading. Yeast doesn’t like concentrated salt.
3. Don’t let dough dry out: Cover with a slightly damp towel AND plastic foil during rising.
4. Shaping for a smooth bun: Make a ball, thumb underneath, pull dough down, then pinch the bottom seam tight. Smooth top = better rise.
5. Soft tops: Brush with melted butter IMMEDIATELY after baking or the tops turn hard.
6. Lactose-free option: Swap milk for soy milk and butter for dairy-free margarine.
7. Storage
These buns are best the day you bake them (soft bread goes stale fast).
- In a breadbox they’ll stay fresh up to 3 days. Don’t store bread in the fridge; the refrigeration changes the texture in a not-tasty way.
- Freezing works well for up to 2 weeks. Defrost about 3 hours ahead, or bake straight from frozen for about 3 minutes at 350 °F (180°C) to warm them up.
Nutrition
Calories: 185kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 241mg | Fiber: 1g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 0.001mg | Iron: 2mg
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