Butter Flake Rolls
Filed under
Breads
Servings: 12
Recipe courtesy Alton Brown, 2011. Makes 12, baked in a muffin tin.
Ingredients
- Cooking spray
- 8 oz Milk, whole, warm (100 degrees F)
- 2 1/4 oz Sugar, about 1/3 cup
- 1 tbsp Active dry yeast, plus 1 teaspoon
- 15 oz Flour, all-purpose, plus extra for kneading
- 2 Egg yolk
- 2 1/2 tsp Kosher salt
- 2 1/2 oz Butter, unsalted, room temperature, divided
Directions
- Spray a 12-cup muffin tin.
- Combine the milk, sugar, yeast, flour, yolks and salt in a stand mixer with the paddle on low for 1 minute. Switch to the dough hook and rest the dough 10 to 15 minutes.
- Add 2 ounces of the butter and mix on low, then medium, until the dough pulls from the sides and passes the windowpane test, about 8 minutes.
- Shape into a large ball, return to the bowl, cover and let rise in a warm place until doubled, about 1 hour.
- Roll into a 12-inch square about 1/2 inch thick and brush with the remaining 1/2 ounce butter, melted.
- Cut into 12 (1-inch) strips, stack into 2 stacks of 6, lay the stacks on their sides and cut each into 6 (2-inch) pieces. Set each piece on its side in a muffin cup. Cover and let rise until doubled, 30 to 40 minutes.
- Preheat the oven to 400 degrees F. Bake until the rolls reach 200 degrees F inside, 8 to 10 minutes, rotating halfway. Cool 2 to 3 minutes in the tin before serving.