The Recipe Box | The Proverbs 31 Woman in the Kitchen

Rosebud’s Butter Topped White Bread

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I love making bread. I try to make fresh bread on a weekly basis, often more than once during a week. For years my favorite bread has been my Sweet Sourdough Bread due to its simplicity in preparation and its delicious taste and texture. I still love that bread for making toast and just for eating in general. But this bread. Oh. My. Goodness. This is the most wonderful white bread I have ever made. Perfect for sandwiches. Perfect for toast. Croutons. You can slice it thin and it has the softest texture of any homemade bread I have ever made. I plan to try this recipe for rolls and buns, too. Oh, and my loaves rose a good 5 or 6 inches! Beautiful!


I found this recipe at the Curvy Carrot. Be sure to stop over there and say hello!

Rosebud’s Butter Topped White Bread

4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)

3/4 cup warm water

1/4 cup granulated sugar

1 tablespoon salt

3 tablespoons unsalted butter, room temperature and cut into pieces

2 and 2/3 cup additional warm water

9-10 cups all-purpose flour

4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

Additional butter/cooking spray, for greasing your rising bowl and loaf pans


1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.

2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.

3.  Slowly add 5 cups of the flour, mixing on low speed until smooth.

4. With the mixer on its lowest speed, slowly add the remaining flour until the dough is smooth.

5. Switch to your dough hook attachment and knead the dough for 10 minutes. Or, alternatively, you can do it the old fashioned way and knead the dough by hand.

6.  While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans.

7.  Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray.  Cover, and set in a warm place to rise for 1 hour.

8. After an hour, gently punch down the dough and divide it into two portions.

9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ square, making sure that the thickness of the dough is uniform throughout.

10.  Slowly and tightly roll up each rectangle, sealing the edges firmly.

11.  Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour.

12.  Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.

13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.

14.  Once covered with foil, bake for an additional 15 minutes.

15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.

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