Butter Flake Rolls Food

BUTTERFLAKE DINNER ROLLS RECIPE

Steps:

• Put the butter cubes, sugar and salt in the bowl of a mixer.
• Scald the buttermilk over medium high heat on the stove top and pour it over the ingredients in the mixing bowl.
• Once the butter is melted and the mixture is just warm to the touch, combine the yeast and water in a small bowl to activate. I like to add a sprinkle of sugar to the yeast to speed up the activation. Once foamy pour into the mixing bowl.
• Add the egg and 2 cups of the flour.
• With the paddle attachment, mix at a low speed until your ingredients come together. Then mix for 5 minutes at medium speed.
• Add the last cup of flour and mix until no white streaks remain. Remember this is a batter dough so it's not going to come together in a ball like a bread dough.
• Scrape the sides of the bowl down and cover with a dish towel to rise until doubled. This will take a little more than an hour.
• Roll the dough out on a lightly floured surface, into a rectangle a quarter inch thick. Try to make it a definite rectangle shape the best you can. Spread a light layer of softened butter over the dough (about 1 Tbs. or a little less).
• Using a sharp knife or my preference, a pizza wheel, cut the rectangle of dough into 1 1/2 inch wide strips. They don't have to be exact. You want to get 10-12 strips of dough. You don't want the strips wider than 1 1/2 inches and no less than an inch wide. You just want each strip to be roughly the same width.
• You can either stack 5 strips of dough and cut them into 2 inch stacks. Place each stack in a greased muffin tin. If you had extra single strips of dough just cut them in 2 inch pieces and make stacks of 5 pieces....OR
• You can cut each single strip into 2 inch pieces.
• Stack 5 pieces together and place them in a muffin tin that has been sprayed with non-stick cooking spray. If you have less than 5 pieces left at the end either slip and extra piece in with another roll or just put what's left together.
• Let rise until doubled (about 45 minutes)
• Bake at 350 degrees for 15-18 minutes.
• Cool slightly before serving.

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.

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.