A Culinary Journey through Azeroth: Buttery Wheat Rolls

Inspired by my recent return to the fantastical realms of Azeroth, I was reminded of a recipe that I used to love and make quite frequently. However, it was forgotten for a long time since I stopped playing the game. The fact that this recipe is so delicious and super simple to make plus it requires so few ingredients, making it a must-try not only for every World of Warcraft fan but also for every person who loves good food. It’s so simple that even if you can’t cook, you can still make it. The first time I make a new recipe I like to follow the instructions and then do my spin on it to perfect it to my liking so here is my spin on Buttery Wheat Rolls from the first World of Warcraft Cookbook. Enjoy !

Buttery Wheat Rolls

“If you find yourself in need of a soft rolls full of sweet, warm, buttery goodness, then look no further. Light and fluffy, these make an excellent pairing with any meal, but especially soup” – World of Warcraft Cookbook

The skill lever it requires is set to Expect but with my guides you are going to do it with no problems. It takes about 1 hour to make and if you’ve never made dough before it’s going to probably get you a bit frustrated but trust me when I say the end result is totally worth it! If you have a bread maker I would definitely recommend using it to get the best result possible.

Ingredients:

2 cups milk, warmed
2 teaspoons sugar or honey
7g instant yeast
60g non salted butter (and some extra for later)
2 tablespoons salt (or 1 depending on how salty you want it to be)
5 cups all-purpose flour

How to make it:

Depending on the way you choose to make it (with machine that can make dough or by hand) take a large enough mixing bowl to fit the milk (or larger if made by hand), add the sugar/honey and warm it. Then add the yeast, but remember that the yeast is a living organism that requires a specific temperature range to activate and if your milk is too hot or cold it will not activate and therefore cause the dough not to rise. If your milk is not warm enough, don’t try to warm it in the microwave if the yeast is inside, but rather use a bowl of hot water and stir. Set aside and let it sit for a minute or two, look at this as cast time.
Until the cast is complete melt the butter . I use microwave on high temperature but be aware that the butter might explode if there is water inside after melted enough so I recommend doing like me and taking it out to stir every 5 sec (the first time can leave it for 10 to 15) I’ve seen people leaving it for 30 but the quality of our butter here is poor and I know for sure there will be water inside.
Slowly pour the butter into the milk mixture while stirring it.
It’s time to mix it and make the dough. Depending on the way you are going to make it, you have to do the following: If you decide to make it by hand add the flour little by little to the milk mixture ( is recommended to sift the flour into the milk while stirring) until it becomes a smooth dough. After that knead the it for about 5-7 minutes or until it becomes elastic and cohesive. If you have dough making machine, bread maker or any kitchen robot that can knead a dough you have to pour the milk mixture inside and do the same but let the machine mix it for you. Depending on your precision while measuring the ingredients you might have to put less or more flour into the mix.
Let it Rise until double the size. If you are using bread maker use the function for dough that takes about 1h and 30min and you can skip that step, but for all other cases you have to place it on to a lightly floured surface, cover it with a towel and let it rise in a warm. You can also use oiled bowl and cover it with plastic wrap or towel.
After it’s ready cut it into smaller pieces. The book says 20, but I find that cutting it into 8 makes the perfect portion for a serving, it rises better after baking and can also be used to make burgers or another recipe that I’ll share with you at a later date. Roll them into circular shape and place in big enough tray to fit them all with distance in between.