Butterflake Rolls
These butterflake rolls are genius! Made with frozen bread dough, the rolls are constructed in layers, and baked in a muffin tin. They're flaky, buttery, tasty, golden brown, and elegant.
Ingredients
Method
- Lightly grease 9 cups of a 12 (2 1/2-inch) cup muffin pan with cooking spray; set aside.
- Roll dough into a 5×18-inch rectangle about 1/2-inch thick. Brush the surface with melted butter, reserving the remainder for topping the baked rolls.
- Cut dough lengthwise into 5 equal strips, about 1-inch wide. Stack the strips, then cut crosswise into 9 equal pieces, about 2 inches wide.
- Place each stack on its side in the prepared muffin cups. Cover loosely with greased plastic wrap and let stand until doubled in size, 30 to 40 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Fill the empty muffin cups about halfway full with warm water.
- Bake until the rolls are lightly golden brown, 15 to 17 minutes.
- Brush warm rolls with remaining melted butter and sprinkle with flaky salt. Let stand for 5 minutes before removing from the pan. Recipe developed by Nicole Irwin
Leave a Reply