Butterflake Rolls

I found my new favorite roll recipe. It doesn't take a lot of time and they come out soft and flaky. The best part is they pull apart in about 5 pieces, which really just means more places to put jam.

Butterflake Rolls

Recipe Source: CheekyKitchen.com

1 Tablespoon Yeast

3/4 cup Warm Water

1/4 cup Sugar

1 Egg

2 Egg Yolks

3/4 teaspoon Salt

1/2 cup Buttermilk

4 cups Flour

1/4 cup Butter, softened

1. Spray a muffin pan with cooking spray and set aside.

2. In a large bowl, mix yeast in 1/4 cup warm water until dissolved. Whisk, in the sugar, salt, and eggs. Beat in the buttermilk and remaining water until combined.

3. Use a wooden spoon to stir in about 3 cups of flour, adding more up to 4 cups, to make a soft dough. You want to be able to knead the dough and not have it stick to your fingers.

4. Knead dough a few times. Roll out dough so its a 1/2 inch thick and spread with a thin layer of butter. Fold dough in half, then spread with butter. Repeat 3 more times.

5. After you've finished buttering and folding, roll dough to 1/2 inch thick and cut your dough into 1×1 inch squares. Place 3 to 4 squares upright in each sprayed muffin cup. Heat oven to 200 degrees and turn off. Spray a layer of saran wrap with cooking spray and place over the dough in muffin tin and let rise in the oven for 30 minutes or until about doubled.

6. Preheat oven to 400 degrees and bake rolls for 10-15 minutes or until golden brown.

I shared this recipe at
Totally Tasty Tuesdays