Butterflake Rolls Recipe

Warm milk and melt butter

Warm the milk in a small saucepan or microwave until it reaches about 105–115°F (just warm to the touch). Add 3 tablespoons of unsalted butter to the warm milk and stir until melted. Let cool slightly if it is hotter than 115°F.

Proof the yeast

In a small bowl, combine the warm water (1/4 cup) and 1/4 teaspoon of the sugar from the measured sugar (or a pinch) with the active dry yeast (2 1/4 tsp). Stir and let sit 5–10 minutes until foamy.

Combine wet ingredients

In the bowl of a stand mixer fitted with the paddle or a large mixing bowl, whisk together the warm milk + butter mixture, the remaining sugar (about 1/4 cup), and the large egg. Once the yeast is foamy, add it to the mixture and stir to combine.

Add dry ingredients and knead

Add 3 cups of the all-purpose flour and the salt to the wet mix. Mix on low speed (or stir) until incorporated. Switch to the dough hook (or begin kneading by hand) and add the remaining 1/4 cup flour as needed until a soft, slightly tacky dough forms. Knead 6–8 minutes in the mixer or 8–10 minutes by hand until the dough is smooth, elastic, and slightly tacky but not sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover tightly with plastic wrap or a damp towel, and let it rise in a warm draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.

Prepare and roll dough

Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick. Keep the shape as rectangular as possible for even layering.

Apply softened butter

Using about two-thirds of the softened butter (about 6–7 tbs), evenly spread a thin layer of butter across the entire rolled rectangle. Reserve the remaining softened butter for later layers or brushing between folds.

Fold and roll (lamination)

Fold the rectangle like a letter: bring one short end toward the center, then fold the opposite short end over it so you have three layers (a simple letter fold). Rotate the dough 90 degrees and roll gently to about 12 x 16 inches again. Spread another 2–3 tbs softened butter evenly over the surface. Perform a second letter fold. Repeat a third time if desired for more flaky layers, using the remaining softened butter between folds. After the final fold, wrap the dough lightly and refrigerate for 20–30 minutes to relax and firm.

Shape rolls

After chilling, roll the dough into a rectangle about 12 x 16 inches one final time, about 1/4 inch thick. Starting at the long edge, tightly roll the dough into a log. Using a sharp serrated knife or unfloured dental floss, cut the log into 12 equal pieces (about 1 to 1 1/4 inches each). Place each piece cut-side up (so you see the spiral) or cut-side down depending on desired appearance, into a lightly greased 9x13-inch baking pan or two 9-inch round cake pans spaced slightly apart, leaving about 1 inch between rolls for expansion.

Second rise

Cover the shaped rolls loosely with plastic wrap or a lightly greased kitchen towel and let them proof in a warm place until puffed and nearly doubled, about 45–60 minutes.

Preheat oven and egg wash

Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and 1 teaspoon milk to make the egg wash.

Brush and top

Gently brush the tops of the proofed rolls with the egg wash. If desired, brush a light coating of the 2 tablespoons melted butter over the spirals or between exposed layers for extra richness. Sprinkle coarse or turbinado sugar lightly over the tops for sparkle and crunch, if using.

Bake

Bake the rolls in the preheated oven for 18–22 minutes, or until the tops are deep golden brown and the centers register about 190°F (88°C) when tested with an instant-read thermometer. If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Cool and serve

Remove the pan from the oven and brush any remaining melted butter over the hot rolls for shine and tenderness. Allow the rolls to cool in the pan for 10–15 minutes, then transfer to a wire rack. Serve warm or at room temperature.