Butterflake Rolls Recipe
A traditional southern favorite, first introduced to us by Robert Pickens.
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Ingredients
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Dough
Butterflake Filling / Brushing
Finishing (optional)
Method
Dough
- 1
Activate yeast
Combine the warm milk (around 105–115°F / 40–46°C) and granulated sugar in a small bowl. Sprinkle the active dry yeast over the surface, stir gently, and let sit 5–10 minutes until foamy and fragrant.
- 2
Mix wet ingredients
In a large bowl or bowl of a stand mixer fitted with the dough hook, combine the melted unsalted butter (cooled slightly), and the large egg. Pour in the foamy milk-yeast mixture and lightly whisk to combine.
- 3
Add dry ingredients
Add the salt and 3 cups of the all-purpose flour to the wet mixture. Mix on low speed (or stir by hand) until incorporated. Gradually add the remaining flour, 1/4 cup at a time, mixing until the dough becomes soft, slightly tacky but manageable. You may not need the full 4 cups; stop when dough clears the sides of the bowl and is elastic.
- 4
Knead
Knead the dough for 6–8 minutes by hand on a lightly floured surface or 4–6 minutes in a stand mixer on medium-low until smooth and elastic. The dough should be supple and slightly tacky but not sticky. If overly sticky, sprinkle up to 2 tablespoons more flour, adding a little at a time.
- 5
Butterflake Filling / Laminating
- 6
Prepare filling
While the dough is rising, combine the 8 tablespoons softened butter, brown sugar, honey, and 1/4 tsp fine sea salt in a small bowl. Mix until smooth and spreadable. Reserve about 1 tablespoon of this mixture for brushing if desired.
- 7
Roll and spread
When the dough has doubled, punch it down gently and turn it onto a lightly floured surface. Divide the dough into two equal portions. Working with one portion at a time, roll it into a rectangle roughly 12 x 9 inches and about 1/4 inch thick. Spread half of the butter-sugar mixture evenly over the rolled dough, leaving a 1/4-inch border on one long edge.
- 8
Create layers (butterflake method)
Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log crosswise into 12 equal pieces (for small rolls) or 9 for larger rolls. Place each piece on an ungreased or parchment-lined baking sheet or in a sheet pan cut-side up, gently pressing the spiral to open a little so layers are visible. Repeat with the second half of dough and remaining filling. Arrange rolls about 1–1.5 inches apart to allow expansion.
- 9
Second rise
Cover the arranged rolls loosely with lightly greased plastic wrap or a kitchen towel and let rise until puffy and nearly doubled, about 35–45 minutes. Meanwhile, preheat the oven to 375°F (190°C) for the last 15 minutes of rising.
Baking & Finishing
- 10
Bake
When the rolls are puffy, remove the cover and brush the tops with any reserved filling or a little melted butter. Bake in the preheated 375°F (190°C) oven for 15–20 minutes, rotating the pan halfway through, until the rolls are golden brown and an instant-read thermometer inserted into the center of a roll reads about 190–200°F (88–93°C).
- 11