Thai Curry Butter Rolls Recipe


  • 3 1/2 cups (420g) All-purpose flour
  • 1 tablespoon (15g) Sugar
  • 1 teaspoon (5g) Salt
  • 1 packet (7g) Instant yeast
  • 1 cup (240ml) Warm milk (about 110°F or 45°C)
  • 1/4 cup (60g) Unsalted butter, melted
  • 1 Egg
  • For Thai Curry Butter:
    • 1/4 cup (60g) Butter, softened
    • 1 tablespoon Thai curry paste
    • 1 teaspoon Honey
    • 1/2 teaspoon Garlic powder
    • A pinch of Salt


  1. Prepare Yeast Mixture: Dissolve the yeast and sugar in warm milk. Let it sit until frothy, about 5-10 minutes.
    • Yeast Activation: Warm milk activates the yeast. Sugar feeds the yeast, aiding in fermentation, producing CO₂ and alcohol.
  2. Mix Dry Ingredients: In a large bowl, combine the flour and salt.
    • Flour: Provides structure through gluten.
    • Salt: Balances flavor and regulates yeast activity.
  3. Form the Dough: Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix to form a soft dough. Knead on a floured surface until smooth, about 6-8 minutes.
    • Kneading: Develops gluten, creating elasticity and the ability to hold gas bubbles produced by yeast.
  4. First Rise: Place dough in a greased bowl, cover, and let it rise until doubled, about 1 hour.
    • Rising: Yeast ferments sugars, releasing CO₂, causing the dough to rise and develop flavors.
  5. Prepare Thai Curry Butter: Mix softened butter with Thai curry paste, honey, garlic powder, and a pinch of salt.
    • Flavor Infusion: Combines the aromatic flavors of Thai curry with butter.
  6. Shape Rolls: After the first rise, roll the dough into a large rectangle. Spread the Thai curry butter evenly over it. Cut the dough into strips, stack them, and cut the stacks into square pieces. Place these in a greased baking pan, resembling a fan.
    • Layering: Creates distinct layers in the rolls, which will be visible after baking.
  7. Second Rise: Let the shaped dough rise again until puffy, about 30 minutes.
    • Proofing: Further fermentation makes the dough lighter.
  8. Bake: Bake in a preheated 350°F (175°C) oven for 20-25 minutes until golden brown.
    • Baking: Heat causes yeast to have a final burst of activity (oven spring), while proteins and starches solidify, forming the roll’s structure. The Maillard reaction gives a golden color and flavor.
  9. Serve: Best served warm to enjoy the flavors of Thai curry butter.

Scientific Explanations

  • Yeast Fermentation: Key for leavening. Yeast consumes sugars, producing CO₂, which expands the dough.
  • Gluten Development: Gluten forms a network through kneading, providing elasticity and strength to trap the gases released by yeast.
  • Proofing and Rising: Allow yeast to continue fermenting, creating a lighter, airier structure.
  • Oven Spring and Maillard Reaction: The final burst of CO₂ from yeast before it dies in the heat, combined with the Maillard reaction, results in a rise and browning of the rolls.
  • Thai Curry Butter: Adds a unique flavor twist. The fats in the butter carry the fat-soluble flavors of the curry, evenly distributing them throughout the rolls.

This Thai Curry Butter Fan Rolls recipe combines traditional bread-making techniques with the exotic flavors of Thai cuisine, resulting in a unique and delicious twist on regular dinner rolls. Understanding the science behind the yeast fermentation, gluten development, and baking reactions helps ensure these rolls turn out light, fluffy, and flavorful.

John Nguyen
John Nguyen
Articles: 103

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