Butterflake Dinner Rolls

How to Make Butterflake Dinner Rolls

1. 1

   Step 1: Warm milk and proof the yeast

   Active 5 min · Passive 10 min

   Warm 3/4 cup whole milk to about 100–110°F (warm to the touch). Stir in 1 tablespoon of the granulated sugar, sprinkle 2 1/4 teaspoons active dry yeast over the surface, and let sit until foamy, about 10 minutes. If the mixture fails to foam, discard and start with fresh yeast.

   For this step

   • 3/4 cupwhole milk
   • 2 1/4 tspactive dry yeast
   
2. 2

   Step 2: Mix the dough

   Active 15 min

   Melt 6 tablespoons unsalted butter and measure out 3 tablespoons; reserve the remaining 3 tablespoons for later (you will use 2 tablespoons during shaping and 1 tablespoon for brushing after baking). In a large bowl, combine 3 1/2 cups all-purpose flour and 1 1/2 teaspoons salt, then add the remaining 2 tablespoons granulated sugar. Add the reserved 3 tablespoons melted butter and 1 large egg, then pour in the proofed milk mixture. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes total.

   For this step

   • 3 1/2 cupsall-purpose flour
   • 1 1/2 tspsalt
   • 1 largelarge egg
   
3. 3

   Step 3: First rise

   Active 5 min · Passive 45 min

   Lightly oil a clean bowl, place the kneaded dough inside, turn to coat, and cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm spot until roughly doubled in size, about 45 minutes.
   
4. 4

   Step 4: Shape into layered butterflake rolls

   Active 15 min

   Punch down the risen dough and roll it out on a lightly floured surface to a roughly 12 x 8-inch rectangle. Brush the surface with 2 tablespoons of the reserved melted unsalted butter, then fold the dough into thirds (like a letter). Lightly press and turn the folded dough, then brush the top with the remaining 1 tablespoon of the reserved melted butter. Roll the dough into a tight log from the long side and cut the log crosswise into 12 equal pieces; place the 12 pieces cut-side up in a greased 9-inch round or 8x8-inch square baking pan. (This recipe yields 12 rolls.)
   
5. 5

   Step 5: Final proof and preheat

   Active 5 min · Passive 20 min

   Cover the pan loosely with a towel or plastic wrap and let the rolls rise until puffy, about 20 minutes, while you preheat the oven to 375°F (190°C).
6. 6

   Step 6: Bake the rolls

   Active 2 min · Passive 18 min

   Bake the risen rolls in the preheated oven for about 18 minutes, until the tops are golden brown and an instant-read thermometer inserted into the center of a roll reads about 190°F (88°C). Remove from oven.
   
7. 7

   Step 7: Finish and cool

   Active 3 min · Passive 10 min

   Brush the warm rolls with the remaining 1 tablespoon melted unsalted butter for shine and extra richness. Let the rolls cool in the pan for about 10 minutes before serving warm.
   

1. Warm 3/4 cup whole milk to about 100–110°F (warm to the touch). Stir in 1 tablespoon of the granulated sugar, sprinkle 2 1/4 teaspoons active dry yeast over the surface, and let sit until foamy, about 10 minutes. If the mixture fails to foam, discard and start with fresh yeast.
2. Melt 6 tablespoons unsalted butter and measure out 3 tablespoons; reserve the remaining 3 tablespoons for later (you will use 2 tablespoons during shaping and 1 tablespoon for brushing after baking). In a large bowl, combine 3 1/2 cups all-purpose flour and 1 1/2 teaspoons salt, then add the remaining 2 tablespoons granulated sugar. Add the reserved 3 tablespoons melted butter and 1 large egg, then pour in the proofed milk mixture. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes total.
3. Lightly oil a clean bowl, place the kneaded dough inside, turn to coat, and cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm spot until roughly doubled in size, about 45 minutes.
4. Punch down the risen dough and roll it out on a lightly floured surface to a roughly 12 x 8-inch rectangle. Brush the surface with 2 tablespoons of the reserved melted unsalted butter, then fold the dough into thirds (like a letter). Lightly press and turn the folded dough, then brush the top with the remaining 1 tablespoon of the reserved melted butter. Roll the dough into a tight log from the long side and cut the log crosswise into 12 equal pieces; place the 12 pieces cut-side up in a greased 9-inch round or 8x8-inch square baking pan. (This recipe yields 12 rolls.)
5. Cover the pan loosely with a towel or plastic wrap and let the rolls rise until puffy, about 20 minutes, while you preheat the oven to 375°F (190°C).
6. Bake the risen rolls in the preheated oven for about 18 minutes, until the tops are golden brown and an instant-read thermometer inserted into the center of a roll reads about 190°F (88°C). Remove from oven.
7. Brush the warm rolls with the remaining 1 tablespoon melted unsalted butter for shine and extra richness. Let the rolls cool in the pan for about 10 minutes before serving warm.