Butterflake Rolls
By Melissa Wynn
Photo Courtesy of and by jamiecooksitup.net
My niece and I get together a few days before Thanksgiving each year and make a triple batch of these decadent dinner rolls. Everyone in our family looks forward to seeing them on their table, our holiday traditions wouldn’t be complete with out them.
Dough Ingredients:
3/4 cup warm water (hot to the touch but no hotter)
1 & 1/2 tablespoons dry active yeast
1/2 teaspoon sugar
4 1/2-5 cups flour
2 teaspoons salt
1/3 cup sugar
2 eggs
3/4 cup butter, softened
1 cup warm milk (hot to the touch but no hotter)
Directions: Stir the yeast and the 1/2 tablespon of sugar in the warm water in a large mixing bowl until dissolved. Let it rest a few minutes, until it starts to bubble. With your mixer beat in 2 cups of the flour, the salt, sugar, eggs and 5 tablespoons of the butter. Pour in the milk and continue mixing. Mix in the rest of the flour one cup at a time until the dough makes a good ball. Turn out onto a floured surface and knead the rest of the flour in by hand. Knead the dough until it is stretchy and elastic. Cover dough with a kitchen towel and let rest 5-10 minutes. Roll dough into a rectangle shape about 1/4 inch thick. Butter the top generously with the remaining butter. Cut buttered rectangle into four long strips and stack. Cut the stack long ways to make three long stacks. Cut each stack short ways into cubes. Place cubes in buttered muffin tins with the layers side up. Cover and let rise in a warm spot until doubled in size (about an hour and a half). Brush the tops with melted butter and bake at 350 degrees for 12-15 minutes or until tops are golden brown.
