Nov 10, 2015

Butterflake Rolls | #BreadBakers

Butterflake Rolls from Karen's Kitchen Stories

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!

Butterflake Rolls from Karen's Kitchen Stories

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. 

Butterflake Rolls from Karen's Kitchen Stories

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.

Ingredients

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

Instructions

  1. Mix the yeast and the warmed milk together and set aside.
  2. 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.
  3. Mix the dough with the paddle attachment on low for about 2 minutes. 
  4. 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. 
  5. 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. 
  6. 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.  
  7. When ready to form the rolls, spray a 12 cavity muffin pan with spray oil. 
  8. 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. 
  9. 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.
  10. 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. 
  11. Bake the rolls in a 400 degree F oven for about 18 minutes, and the interior of the rolls reach 200 degrees F. 
Let's take a look at what my fellow bakers have baked for this month’s Family Feast Breads event:
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

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 foodlustpeoplelove@gmail.com.
BreadBakers

31 comments:

  1. Oh my gosh, I was flashing on that Paula Poundstone Pop-Tart bit as soon as you started talking about neatening up! Too funny! These rolls are glorious. I want to pull apart the layers and then stuff them with mashed potatoes. Is that wrong?! =) Your breads are always beautiful, Karen. Love these guys!

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    1. Not wrong at all! Maybe a little stuffing too! P.S. That Paula Poundstone routine is an all time favorite, probably because I can totally relate.

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  2. Love the beautiful layers in the rolls. These are always fun to make, but I don't think mine have ever looked as gorgeous as yours!

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    1. I'm pretty sure yours were gorgeous Ansh.

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  3. Love them!! Willing to give them a try :)

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  4. Beautiful, as always! I like the idea of making these ahead of time and I may need to invest in a toaster oven as well. Great way to save oven space or to cook a smaller meal.

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    1. Thanks Holly. It seems like an extravagance, but it's definitely saved me.

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  5. Beautiful rolls! I knew where that one little bite was going. I'm bread weak too!

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    1. Totally bread weak. Especially when it's fresh from the oven!

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  6. OMG, look at how wonderful these look!! They are one of my ultimate favorites, haven't had them in forever!!

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  7. I am so impressed by your bread-ethics, Karen... it is enough to bring tears to my eyes the way you go the extra mile to neaten up your environment... You clearly push all limits and stop at nothing to create perfection around you. A layer of bread slightly misshapen? You will make sure it is properly taken care of.

    You set the highest standards, and we are all in awe of you!

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    1. Sally you crack me up!!! I never thought of it that way. I'm actually quite virtuous, aren't I!

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    2. You are basically a virtue in human form... Regular humans should bow and kneel when you pass by...

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  8. These look amazing! There's nothing better than fresh bread :)

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  9. I love Paula Poundstone but had somehow missed that routine. Priceless! And she is soooo young! I often "tidy up" especially if we are talking the melty, crunchy bits around the edge of a baked lasagna. Those are the best! Your rolls look wonderful and I love that they are not all uniform, Karen. That is part of their delicious charm.

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    1. That routine was on her first album I think. :-). Thanks Stacy!

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  10. Such a beautiful bread! Rolls or pretty little fans - they are just so cute and attractive, I am sure the little ones will love these as well!

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  11. I so adore your bread baking skills Karen. The rolls look stunning!

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  12. What an amazing shape of the rolls, they look like a fan.

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  13. Those rolls look so cute and I'm with on the quality control part. I do a lot of it while cooking and baking :-) ;-)

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  14. I can't blame you for quality control checking, I do it often and find it a very important role in testing out recipes. These look absolutely delicious and so soft and fluffy. Laura@ Baking in Pyjamas

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  15. Karen, there's no such thing as too many rolls! They just make a meal!

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  16. This is gorgeous! I can't stop staring at the beautiful pics :)

    Harshita's Kitchen

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I love comments and questions and read every one of them.