Butter Flake Rolls Recipes

BUTTERFLAKE ROLLS

Steps:

• In a small saucepan, heat the milk until lukewarm (about 95°F). Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter-the butter may begin to melt, but it's OK if it doesn't melt completely-and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.
• In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.
• Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it's stiff, knead in 1 Tbs. of milk at a time.
• Rub a little vegetable oil on a work surface to create an 8-inch circle and put the dough on this spot. Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.
• Put the dough seam side down in a lightly oiled bowl that's twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.
• Mist two 12-cup muffin tins with vegetable oil spray.
• With a bench knife, divide the dough into 24 pieces, about 2 oz. each. Wipe the work surface with a damp towel or mist lightly with vegetable oil spray (don't use flour). Form your hand into a cup by curling your fingers slightly, with your thumb snug against your index finger. Use this cupped hand to press and rotate a piece of dough as if you were trying to screw it through the dampened work surface. It should form a smooth round ball within 5 seconds and pop up into your cupped hand.
• Using kitchen shears, cut through the top center of the roll, almost all the way through, leaving about 1/4-inch of dough at the bottom to hold the two halves together. Cut one of the halves twice more at 1/2-inch intervals parallel to the first cut. Repeat these cuts on the other half for a total of six sections, each about 1/2-inch wide. Place the dough, cut side up, into the prepared muffin pan. Brush the melted butter over the top and down into the cuts. Repeat with the remaining dough, placing 12 rolls into each muffin pan.
• Mist the top of the rolls with vegetable oil spray and cover the pans loosely with plastic wrap. Allow the rolls to proof at room temperature until they nearly double in size, 60 to 90 minutes. The time vary depending on the temperature of the room and the dough; if you made the dough ahead and refrigerated it, the cold dough will take longer to proof.
• Position the oven racks in the upper and lower thirds of the oven. If using a convection oven, heat the oven to 350°F; if using a conventional oven, heat the oven to 375°F. Bake the rolls for 7 minutes. Rotate the tins 180 degrees and swap their placement on the racks. Continue baking until the rolls turn rich golden-brown on top, 7 to 9 minutes more. Let the rolls cool for 5 minutes before removing them from the tin.

BUTTERHORN ROLLS

Steps:

• In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
• Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
• Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

FLAKY BUTTERHORN ROLLS

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight. , Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges. , Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour. , Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

BUTTERY CRESCENT ROLLS

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks.

BUTTER FLAKE ROLLS

Steps:

• Combine water and yeast. Let stand 5 minutes.
• Add remaining ingredients, including 8 cups of flour.
• Mix well and check dough consistency to determine how much of the remaining flour you should add. (I generally use 9 cups of flour every time.).
• Knead dough for 8 to 10 minutes (or less, if using an electric dough mixer).
• Place dough in a greased bowl and cover with plastic wrap. You can refrigerate the dough overnight or leave out and let it rise until the dough nearly doubles in size.
• Turn dough out onto a floured surface and divide in 4 equal parts.
• Roll each section into a 12 to 14 inch circle.
• Brush circle with melted butter and cut (using a pizza cutter) into 12 pie-shaped pieces.
• Roll the slices, starting from the wide end to the small pointed end.
• Place rolls, small end down, on a greased baking sheet.
• Cover with a clean/dry dish towel and let rise for another 2 to 4 hours (depending on the warmth of your kitchen).
• Bake at 400 degrees for 8 to 10 minutes. Brush tops of rolls with melted butter after removing from the oven.
• CINNAMON ROLLS: We usually make 2-3 dozen dinner rolls and use the remaining dough to make dessert! Instead of rolling the dough into a circle, roll the section into a rectangle. Brush with butter. Sprinkle entire rectangle liberally with cinnamon. Cover entire rectangle with a layer of brown sugar. Roll the dough up lengthwise. Brush the roll with butter to seal the edge of the dough to the roll. Use thread or dental floss to cut 12 equal slices. Place the cinnamon rolls, flat side down, in a greased baking dish. Cover with a clean/dry dish towel and allow to rise for 2 to 4 hours (depending on the warmth of your kitchen). Bake at 375 for approximately 15 minutes (or until the rolls appear golden brown). Frost with cream cheese frosting (8 ounces softened cream cheese, 1/2 cup softened butter, 1 teaspoons vanilla extract, and several cups of powdered sugar -- I never measure -- beat until the frosting is smooth and thick).

BUTTERFLAKE ROLLS

Steps:

• Combine 3 cups flour, undissolved yeast, sugar, egg, and salt in a large bowl or in the bowl of your stand mixer fitted with dough hook.
• Heat milk until very warm (110°F to 120°F).
• Add warm milk to the flour mixture. Knead 2 minutes at medium speed, scraping bowl occasionally if needed. Add ½ cup flour; knead for 2 more minutes.
• Add remaining ½ cup flour. The dough should be pulling away from the sides of the bowl and very soft. (If the dough seems too wet you may need more flour. If needed, add additional flour in ¼ cup increments until the dough has pulled away from the sides of the bowl while kneading.)
• Spray a bowl with nonstick cooking spray. Place the dough into the bowl and cover with a clean towel. Let it rest 30 minutes, or until doubled in size.
• Spray a muffin tin with nonstick cooking spray and set it aside.
• Roll dough into a square that is about ½-inch thick. Brush the dough with melted butter and salt.
• Using a pizza cutter, cut the dough into 12 strips of equal size, approximately 1½ inches wide.
• Group and stack the strips into 2 separate sections (6 strips each stack). Cut each stack into 6 pieces for a total of 12 stacks of dough. Each stack will be a roll.
• Place each stack into the prepared muffin tin on their sides, cut-side up.
• Cover with greased plastic wrap and let rest 30-40 minutes, or until the dough doubles in size. (Each roll should be about 1 inch higher than the muffin tin.)
• Preheat oven to 375°F.
• Bake for 12-17 minutes, or until golden brown.
• Brush the tops of the rolls with melted butter while warm.
• Sprinkle kosher salt on top if desired.