Butterflake dinner rolls are a soft dinner roll made of layers that add a little bit of fancy to your dinner. (Psst…they’re easier to make then you think!)
Thanksgiving is coming! What kind of rolls are you serving? Check out these Butterflake Dinner Rolls! They are soft, fluffy and a little bit fancy! My kids love the way you can peel apart the layers to eat them. And don’t worry they aren’t hard to assemble. I’ll show you two different ways to do that.
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What are butterflake dinner rolls?
They are rolls that have 5 layers that easily pull apart! Butterflake rolls are also made with a batter dough instead of a traditional bread dough.
How to make butterflake rolls:
- 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. Picture 4 shows what my dough looked like at this point.
- 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. 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 for each roll. 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.
- Place your stacks of dough in a muffin tin sprayed with non-stick cooking spray.
- Let rise until doubled (about 45 minutes)
- Bake at 350 degrees for 15-18 minutes.
How do you make dinner rolls rise faster?
I like to set my oven to preheat at 350 for about 30-45 seconds and then turn it back off. Just long enough to add some warmth to my oven. Then I place my bowl of dough (covered with a dish towel) that needs to rise inside the oven, and close the door. You can also place a dish of boiling water in the oven with your dough to make it a moist warmth. My dough usually rises in about half the time it usually does when I do this.
Can you freeze dinner rolls?
Yes, put completely cooled rolls in an airtight freezer container or ziploc freezer bag before placing them in the freezer. Thaw on the counter top when you’re ready to use.
How do you reheat dinner rolls without drying them out?
Place your rolls on a baking sheet and cover with tin foil. Heat in the oven at 350 for about 5 minutes.
My family’s list of our favorite dinner roll recipes!
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Butterflake dinner rolls are a soft dinner roll made of layers that add a little bit of fancy to your dinner. (Psst…they’re easier to make then you think!)
Ingredients
- 1/4 Cup Butter, cut into cubes
- 1/4 Cup Sugar
- 1 tsp Salt
- 3/4 Cup Buttermilk
- 1 Tbs. Active Dry Yeast
- 1/4 Cup Warm Water
- 1 Egg
- 3 Cups of Flour
- 1 Tbs of softened Butter
Instructions
- 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.
Keywords: dinner rolls, rolls
This post contains Amazon Affiliate Links to product I use and love! For more info see my disclosure policy here.
This recipe was updated and adapted from a recipe from Pilsbury’s 1st Bake Off Contest in 1949.
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
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