Coffee Rolls

Instructions

1. Make the dough. Add the bread flour, yeast, sugar, and salt to the mixer bowl and whisk briefly to combine. Attach the dough hook. With the mixer on Speed 2, add the warm skim milk, melted butter, and egg. Mix until the dough comes together, then increase to Speed 4 and knead for 6–7 minutes until smooth and slightly tacky, pulling cleanly from the sides of the bowl. Bread flour needs a touch more time than all-purpose — the dough will feel slightly firmer, which is normal.
2. First rise. Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot for about 1 hour, until doubled in size.
3. Make the filling. In a small bowl, mix the softened butter, brown sugar, and espresso powder together until a smooth, spreadable paste forms. Set aside.
4. Roll and fill. Punch down the dough and roll on a lightly floured surface into a 12×16 inch rectangle. Spread the coffee filling evenly over the surface, leaving a ½-inch border along one long edge.
5. Roll and cut. Starting from the filled long edge, tightly roll the dough into a log. Pinch the seam closed. Use unflavored dental floss or a sharp knife to cut 9 even rolls, about 1½ inches each.
6. Second rise. Arrange rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise 45 minutes until puffy and the rolls are touching.
7. Bake. Preheat oven to 375°F (190°C). Bake 22–25 minutes until golden brown on top. An instant-read thermometer should read 190°F in the center roll.
8. Make the glaze. While the rolls cool 5–10 minutes, whisk together powdered sugar, cooled brewed espresso, and vanilla until smooth. Adjust with more espresso to thin or more powdered sugar to thicken.
9. Glaze and serve. Drizzle or spread the glaze generously over the warm rolls. Serve immediately — the glaze soaks in slightly as they sit, making them even better after 10 minutes.

Make-Ahead & Storage

You can do the second rise overnight in the fridge. Pull the pan out 30–45 minutes before baking to come back to room temperature.

Notes

For extra soft rolls, swap 2 tbsp of the bread flour for cornstarch — it compensates for the higher protein content and keeps the crumb tender. Don't over-knead; once the dough clears the bowl sides and looks smooth, stop — 6–7 minutes on Speed 4 is plenty.

Using skim milk means less fat in the dough. The extra tablespoon of butter in the filling helps make up for it, but the rolls may be very slightly less rich than with whole milk — still delicious, just a touch leaner.

Want a stronger coffee hit? Add an extra teaspoon of espresso powder to the glaze and reduce the liquid by the same amount.