Crispy Brown Roll Minis

Here’s a recipe for Crispy Brown Roll Minis—small, crunchy-on-the-outside, soft-on-the-inside rolls perfect for snacks or breakfast.

Ingredients

For the dough:

• 2 1/4 tsp (1 packet) active dry yeast

• 1 cup warm milk (110°F / 43°C)

• 1/4 cup granulated sugar

• 1/4 cup unsalted butter, melted

• 1 tsp salt

• 1 large egg

• 3 cups all-purpose flour (adjust as needed)

• Optional: 2–3 tbsp cocoa powder for brown color

For brushing:

• 1 egg, beaten (for egg wash)

• Optional: sesame seeds or coarse sugar

Instructions

1. Activate the yeast:

   • In a small bowl, combine warm milk, yeast, and a pinch of sugar.

   • Let sit 5–10 minutes until frothy.

2. Make the dough:

   • In a large bowl, mix melted butter, sugar, salt, egg, and cocoa powder if using.

   • Add the yeast mixture and stir to combine.

   • Gradually add flour, mixing until a soft dough forms.

3. Knead and rise:

   • Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

   • Place in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.

4. Shape the rolls:

   • Punch down the dough and divide into small portions (about 2–3 inches each).

   • Shape into mini rolls and place on a greased or parchment-lined baking sheet.

   • Cover and let rise 20–30 minutes.

5. Bake the rolls:

   • Preheat oven to 375°F (190°C).

   • Brush tops with beaten egg and sprinkle with sesame seeds or sugar if desired.

   • Bake for 15–20 minutes until golden brown and crispy on the outside.

6. Cool and serve:

   • Let rolls cool slightly on a wire rack.

   • Serve warm or at room temperature.

Tips:

• For extra crispiness, bake a little longer but watch closely to prevent burning.