Butter Rolls Recipe 395 Food

OLD-FASHIONED BUTTER ROLLS

Steps:

• Cut the shortening into the flour really well with a fork. Stir in the milk.
• On a floured surface, dump out the dough and press together with your hands to form a ball.
• Roll out into a rectangle (about 7×10 in size). Spread softened butter over dough and then sprinkle sugar and cinnamon over the top. Roll it up like a jelly roll and press it together lightly.
• Cut into nine slices about one inch thick each. Place into a lightly greased 8×8 baking dish.
• In a medium saucepan, combine all of the milk sauce ingredients. Heat over medium heat, stirring constantly, until mixture begins to bubble lightly. Pour over the rolls in the pan.
• Bake at 350 for 30-40 minutes, or until rolls are golden brown on top.
• Allow them to sit for a few minutes once done so the rolls soak up more sauce. After you put each roll on a plate, spoon more sauce over it.

OLD FASHIONED BUTTER ROLLS

Steps:

• Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
• In a large bowl, cut the shortening into the flour using a pastry blender or two forks. The goal is to get the shortening cut into tiny pea-size pieces.
• Add the water and stir until combined. Use your hands to gently knead the dough until it holds together.
• Turn the dough out onto a lightly floured surface and roll the dough into a thin rectangle that is about 10x16-inches. Spread the soft butter to cover the dough then sprinkle with the sugar and nutmeg (or cinnamon). Carefully and tightly roll the dough up jelly roll style and pinch to seal the long edge. Cut the dough into 12 even rolls and place them into the prepared dish.

GRANDMOTHER'S OLD FASHIONED BUTTER ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
• In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
• In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
• Bake in preheated oven until brown, about 30 to 40 minutes.

BUTTERY PULL-APART DINNER ROLLS

Steps:

• Place 5 Tbsp. butter in a medium bowl. Cook remaining 5 Tbsp. butter in a small saucepan over medium heat, swirling often, until butter foams, then turns golden brown, about 5 minutes. Remove from heat and stir in garlic; scrape butter mixture and all those toasty milk solids at the bottom of the pan into bowl with butter pieces. Reserve saucepan. Stir until all the butter is melted and mixture is smooth. Let sit, stirring occasionally, until butter is room temperature and solidified, 15-20 minutes.
• Meanwhile, whisk 1/4 cup milk, 3 Tbsp. flour, and 1/4 cup water in reserved saucepan until smooth, then set over medium heat and cook, whisking constantly, until it becomes a very stiff paste resembling mashed potatoes, about 2 minutes. Scrape into the bowl of a stand mixer; reserve saucepan.
• Gently heat remaining 1/2 cup milk in reserved saucepan over low (it should be warm to the touch but not steaming hot). Remove from heat and let sit 1 minute. Add yeast and whisk until dissolved. Let mixture sit until foamy, about 5 minutes.
• Meanwhile, brush bottom and sides of a 13x9" baking dish with 2 Tbsp. garlic butter; set aside. Set aside another 2 Tbsp. garlic butter in a small bowl for brushing over baked rolls.
• Add yeast mixture, sugar, 1 egg, and remaining 2 1/4 cups flour to paste in mixer bowl. Using the dough hook, mix on low speed until a shaggy dough forms. Add kosher salt, increase speed to medium, and continue mixing until dough forms a smooth single mass, about 3 minutes. Reduce speed to low again and add remaining garlic butter a tablespoonful at a time, waiting until incorporated before adding more. Once all of the garlic butter has been added, increase mixer speed back to medium and mix dough until very soft, smooth, and supple, another 8-10 minutes. Lightly oil a large bowl; form dough into a ball and place in bowl. Cover with plastic wrap and let rise in a warm draft-free spot until doubled in size, 45-60 minutes.
• Punch down dough and knead several times to deflate, then turn out onto a clean work surface. To form the rolls, divide dough into 15 equal pieces (about 1 1/2 oz. each). Working one at a time and keeping other pieces covered in plastic, fold edges of dough underneath, pinching bottom to seal. Turn 90° and fold and pinch again. Repeat process until you have created a smooth sphere with no seams except at the bottom.
• Place ball on work surface and rest the side of your hand next to it so your palm and fingers are cupped around it. Drag the ball toward you, using friction against the work surface to create tension and stretch the surface of the dough into a smooth, taut dome. This shaping method tightens the gluten over the surface so the rolls rise evenly upward and outward instead of slumping into amorphous blobs. Repeat with remaining balls of dough and place in prepared pan in a 5x3 grid, spacing evenly apart.
• Loosely cover pan with plastic wrap and let rolls rise in a warm draft-free spot until doubled in size and touching, 35-45 minutes (to test, poke one with an oiled finger; dough should spring back but leave a slight indentation).
• Place a rack in middle of oven; preheat to 375°F. Beat remaining egg in another small bowl until yolks and whites are incorporated and no streaks remain. Gently brush tops of rolls with egg, then sprinkle with sea salt.
• Bake rolls until they are deep golden brown, 20-25 minutes. Transfer pan to a wire rack and brush warm rolls with reserved 2 Tbsp. garlic butter; let cool in pan 10 minutes.
• Slide an offset spatula around sides and underneath rolls to loosen, then invert onto rack and turn right side up. Let cool at least another 15 minutes before serving.
• Do Ahead
• Dough can be formed into rolls (do not let rise) 1 day ahead; cover and chill. Let rise before baking; this may take around 3 hours.

BUTTER FLAKE ROLLS

Steps:

• Spray a 12-cup muffin tin with nonstick spray and set aside.
• Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
• Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
• Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
• Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.
• Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
• Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes 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.

BUTTERHORN DINNER ROLLS

Steps:

• Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.
• While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.
• Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.
• Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.
• Cover and let rise until almost doubled in size, about 1 hour.
• Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.
• Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.
• Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.
• Let rolls sit until they puff up a little, 15 to 20 minutes.
• Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.
• Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.

BUTTER ROLLS RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Grease a 7×11 casserole dish. Prepare sauce by combining milk, sugar and vanilla in a sauce pan and bring to slow boil. While this is boiling prepare the biscuits. Open canned biscuits. On a floured surface, roll out each biscuit until fairly flat and sprinkle with sugar and add small chips of butter and then roll or close the biscuit. Biscuits may also be sprinkled with cinnamon and/or nutmeg if desired. Place into casserole dish opens side down. When all of the biscuits have been placed in the casserole dish cover with the milk sauce. Bake 30 to 40 minutes.

BUTTER ROLLS

Steps:

• Combine flour and salt; cut in shortening until mealy.
• Add water.
• Mix well.
• Roll dough out on floured board to 1/4-inch thickness.
• Spread with butter and 1 cup of the sugar.
• Roll dough up like a jelly roll.
• Cut into 1-1/2-inch thickness as for cinnamon rolls.
• Put into greased pan.
• Bake at 350 degrees F about 20-25 min.
• When done, combine 2 cups milk with remaining 1 cup of sugar and vanilla.
• Bring to a boil.
• Pour over rolls.
• Return to oven and bake about 7 minutes longer.

BUTTERY BREAD MACHINE ROLLS

Steps:

• In bread machine pan, put all ingredients in order suggested by manufacturer.
• Select dough setting.
• When cycle is completed, turn dough onto a lightly floured surface.
• Divide dough into 24 portions.
• Shape dough into balls.
• Place in a greased 13 inch by 9 inch baking pan.
• Cover and let rise in a warm place for 30-45 minutes.
• Bake at 350 degrees for 13-16 minutes or until golden brown.

BETTER BATTER BUTTER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water (110); let stand until bubbly (about 15 minutes).
• Stir together 2 cups of flour, sugar and salt.
• Add 6 tablespoons of melted butter, along with egg, yeast mixture and milk.
• Beat 5 minutes to blend well.
• Gradually add remaining flour.
• Cover bowl; Let batter rise for about 45 minutes or until doubled in size.
• Pour the remaining melted butter into a 9" X 13" baking pan; Tilt pan to coat the bottom.
• Beat batter down and drop by spoonfuls into buttered pan. Makes about 15 rolls.
• Drizzle remaining 2 tablespoons of butter onto rolls.
• Cover and let rise for 30 minutes (Almost doubled in size).
• Bake at 350 deg F for 15 to 20 minutes or until done.
• (Rolls will sound hollow when tapped on top lightly when they are done).