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5 from 6 votes

Butterflake Rolls

Butterflake Rolls start with a dough that is cut into layers and baked in a muffin tin for a fluffy, flaky, pull-apart dinner roll.
Prep Time20 minutes
Cook Time17 minutes
Rising Time1 hour 10 minutes
Total Time1 hour 47 minutes
Course: Side Dish
Keyword: Butterflake Roll
Servings: 12 rolls
Calories: 265kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Dough

  • 4 cups (512 g) all-purpose flour, or more if needed, divided
  • 2 envelopes (about 4½ teaspoons) instant yeast
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon kosher salt
  • 1½ cups (367 g) whole milk, warmed, about 110-120°F
  • 2 tablespoons salted butter, melted

Topping

Instructions

Dough

  • 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.
  • 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.

Assembly

  • 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.

Nutrition

Serving: 1roll | Calories: 265kcal