These Butterflake Rolls are brushed with melted butter between layers of enriched dough prior to baking. They are so soft and tender, and are perfect for a family feast.
I pulled these out of the oven around 5:00 PM, a little early for dinner. For "quality control purposes," I pulled a small layer off of the smallest roll, spread a teensy bit of butter on it, and taste tested it. About 15 minutes later, I felt it was necessary to try one more layer "just to make sure."
Now I had a half eaten roll staring back at me........ I finally finished it off, "just to neaten up" (and hide the evidence).
You'd think after recently making these Parker House Rolls, Hawaiian Rolls, and these Checkerboard Rolls, I'd be done with posting dinner rolls this season, but noooooo. I give and I give people! I give you choices!
These rolls are so amazing fresh from the oven. They are actually made from a wonderful sandwich bread dough that you can make in advance and refrigerate for up to four days prior to shaping and baking. I made my dough the night before, shaped the rolls around two in the afternoon the next day, and placed them in the oven around 4:30. I've also baked these in my all-time-favorite dinner-party-saving toaster oven, which is perfect when you've got a big turkey or side dishes in the oven.
I think you could have fun with this recipe and add some herbs or a sprinkling of Parmesan or garlic to the melted butter that is brushed between the layers of dough. The recipe can easily be doubled or tripled for a large gathering.
I had a little bit of trouble stacking up the dough layers, as the butter caused them to slip and slide. While the layers are not perfectly symmetrical, personally, I think it adds to the rolls' character. Besides, you can just eat a layer or two, "just to neaten them up."
(I'm having flashbacks to the Paula Poundstone Pop Tart routine, a story to which I can totally relate.)
P.S. I have to mention a dinner roll post from when I first started this blog.. these pull apart dinner rolls. Amazing. Seriously. Can you tell I'm a bread geek?
This month, the #BreadBakers group is posting breads perfect for a family feast. After the recipe, there are links to an amazing collection of family feast breads from across the globe. If you are a bread geek like I am, check them out.
Butterflake Rolls Recipe
Makes 12 rolls, adapted from Artisan Breads Every Day by Peter Reinhart, (2009) one of my favorite bread books.
1 1/2 tsp instant yeast. I used SAF Gold, but any instant yeast will work.
7 1/2 ounces / 212.5 grams lukewarm milk (about 95 degrees F). I used 2% milk.
397 grams (3 1/8 cups) bread flour
1 tsp salt
39 grams (2 3/4 tbsp) sugar
42.5 grams (3 tbsp) vegetable oil or melted butter
1/2 beaten egg / about 50 grams
1/2 stick melted salted butter
- Mix the yeast and the warmed milk together and set aside.
- In the bowl of a stand mixer, whisk together the flour, salt, sugar, vegetable oil, and egg. Add the milk and yeast mixture and mix with a large spoon or dough whisk.
- Mix the dough with the paddle attachment on low for about 2 minutes.
- Switch to the dough hook and knead for about 5 minutes on medium low. Add flour or milk in small amounts to create a smooth dough that is slightly tacky but not sticky.
- Remove the dough from the bowl and hand knead for one minute. My dough was slightly dry, so I wet my hands with milk, which was enough to bring the dough to the right hydration.
- Form the dough into a ball and place it into an oiled bowl and cover with plastic wrap. At this point, you can either let it rise immediately (about 90 minutes), or place it in the refrigerator and let rise overnight and up to four days.
- When ready to form the rolls, spray a 12 cavity muffin pan with spray oil.
- Roll the dough out into a 1/4 inch thick 8 inch by 12 inch rectangle. Brush the surface of the dough generously with the melted butter. Cut the dough lengthwise into 4 even strips.
- Place the strips on top of each other, and using a pastry scraper, cut the strip into 12 one inch sections. Lay the sections into the cavities of the muffin pan, stacked so that the 2 inch cut sides are on the top and bottom. Brush with the rest of the melted butter and cover with plastic wrap.
- If you're working with chilled dough, let rise for about 2 to 2 1/2 hours. If you shaped the dough immediately, let rise for about an hour.
- Bake the rolls in a 400 degree F oven for about 18 minutes, and the interior of the rolls reach 200 degrees F.
- Butterflake Rolls from Karen's Kitchen Stories
- Cardamom Fig Braid from A Shaggy Dough Story
- Challah Bread from la cocina de Aisha
- Cheesy Garlic Pull-Apart Buns from Food Lust People Love
- Chicken in a Blanket from Sneha's Recipe
- Classic Dinner Rolls from A Baker's House
- Cloverleaf Rolls from En La Cocina de Caro
- Eggless Coconut Pineapple Quick Bread from Seduce Your Tastebuds
- Edible Bread Basket from Passion Kneaded
- Mallorcan Ensaimadas from Ruchik Randhap
- Meyer Lemon & Cranberry Einkorn Bread from The Schizo Chef
- Pear Pie Cinnamon Rolls from From Gate to Plate
- Poppy Seed Coiled Challah from Bakingyummies
- Poppyseed Roll from A Day in the Life on the Farm
- Povitica from Spiceroots
- Pumpkin Dinner Rolls from Cook's Hideout
- Pumpkin Yeast Bread from Hostess At Heart
- Rose-shaped Buns from Sara's Tasty Buds
- Savory Cheddar Honey Butter Rolls from Hezzi-D's Books and Cooks
- Simple High Fibre Baguettes from What Smells So Good?
- Smoked Cheddar Caramelized Onion Dinner Rolls from Noshing With The Nolands
- Sweet Dumpling Squash Drop Biscuits from Magnolia Days
- Thanksgiving Wreath Braided Bread Centerpiece from Pastry Chef Online
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.