Butterflake Dinner Rolls

These soft Butterflake Dinner Rolls are just that…buttery and flaky.
Bake up a batch (or two) for the holidays!

These soft Butterflake Dinner Rolls are just that...buttery and flaky. Bake up a batch (or two) for the holidays!Can we talk about education for a bit?  More specifically, can we talk about engineering vs. liberal arts?  As you guys probably know, I’m solidly in the liberal arts camp.  My background is in Roman history and college administration (particularly college athletics).  I taught high-school Latin for several years.  I read a lot of non-technical books involving dragons.  So, yeah, the liberal arts are my thing.

But my wife?  She’s an engineer.  She spends her days doing fancy stuff like transmuting charcoal into diamonds.  Hah…I kid.  I actually have no clue what she does all day.  She tried to tell me one time, but I zoned out and started thinking about how dragons breathe fire.

These soft Butterflake Dinner Rolls are just that...buttery and flaky. Bake up a batch (or two) for the holidays!Despite my liberal arts background, I still get engineers.  I spent several years working at a large engineering school in Atlanta.  Engineers are a different breed of people.  Not bad people, just different.  They see the world entirely differently…and that’s ok.  At least until my wife and I try to do a project around the house.

In preparation for the arrival of our baby (!), we realized that we needed to move my office down to our basement.  We needed that spare bedroom back for a baby room.  I was ok with this plan.  Sure, I don’t get as much sunlight down here.  (Huh?  It’s snowing today?)  But in general, I now work in a man-cave…literally.  Did I mention that we have a small beer fridge over in the corner of our basement?

These soft Butterflake Dinner Rolls are just that...buttery and flaky. Bake up a batch (or two) for the holidays!In order to move my office, though, we needed to figure out how to get my two obnoxiously heavy desks down two stories of our house.  And we also needed to figure out how to arrange the furniture to fit in the new space.  My plan?  Let’s call some friends and get them to help us move the furniture.  Once it’s in the basement, we’ll just move it around until it fits.  That’s the liberal arts way of solving furniture relocation.

But my wife had other plans.  Armed with a tape measure and some homemade graphing paper, she sketched out every inch of the basement.  She then cut out little blocks to represent the various bookcases, chairs and desks.  Of course, the entire thing was drawn to scale.  I’m not gonna lie…it was handy.  We laid out how the basement office would look before any furniture ever made it’s way down the stairs.  But that was totally the engineering way of solving furniture relocation.

EngineerI don’t choose to spend my days measuring furniture and sketching things on graph paper.  However, I did get the chance to channel my inner engineer (hah!) when I made this batch of Butterflake Dinner Rolls.  You see, in order to get the fan-like appearance, the dough gets rolled out and then cut + stacked in a certain way.  I actually had to pull out my ruler.  Of course, my baking ruler is a long, wooden paint stick with the inches marked on it.  I’m so liberal arts.

These soft Butterflake Dinner Rolls are just that...buttery and flaky. Bake up a batch (or two) for the holidays!But enough about the baking.  Let’s talk about how amazing these Butterflake Dinner Rolls taste!  C’mon…with a name like Butterflake, they just have to be good, right?  And these bad boys didn’t disappoint.  With the holidays coming up quickly, there will be plenty of opportunities to serve these dinner rolls.  But here’s the thing about dinner rolls.  I hate when they get cold.  The rolls might be perfect when they come out of the oven, but by the time the turkey, dressing and other side dishes make it to the table…the rolls are cold.  Call me spoiled, but I like my rolls warm!

But I have a solution to this cold dinner roll problem.  I served these Butterflake Dinner Rolls in this awesome Wilton Armetale bowl.  The bowl is oven-safe, so I just put the bowl in the oven for a few minutes to warm it up.  I then wrapped the rolls in a towel and put them in the warm bowl.  Problem solved.

These soft Butterflake Dinner Rolls are just that...buttery and flaky. Bake up a batch (or two) for the holidays!You guys probably know that I am a huge fan of Wilton Armetale’s serveware.  They have a huge variety of collections and designs, and most of their serveware is oven and freezer-safe.  That means I can chill it for cold appetizers or heat it up for things like these Butterflake Dinner Rolls.  Not only is the serveware functional, but it looks pretty darn stylish, too!  You can be sure that our holiday dinner table will include several Wilton Armetale pieces.  Oh, and it makes great gifts for those hard-to-buy-for people on your holiday gift list, too!

Have you ever made homemade dinner rolls?

Team Liberal Arts or Team Engineer?

These soft Butterflake Dinner Rolls are just that...buttery and flaky. Bake up a batch (or two) for the holidays!

Butterflake Dinner Rolls

These soft Butterflake Dinner Rolls are just that...buttery and flaky.Bake up a batch (or two) for the holidays!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Rising Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 rolls
Calories: 170kcal


For the Dough

  • cups bread flour
  • tsp active dry yeast
  • Tbsp sugar
  • 1 tsp salt
  • ¾ cup milk warm
  • 1 egg yolk
  • 4 Tbsp unsalted butter, softened

For the Rolls

  • 2 Tbsp unsalted butter, melted


  • Add all ingredients to the bowl of a countertop mixer. Mix on low speed for 2 minutes, and then increase speed to medium. Mix for 3-4 more minutes, or until dough is smooth.
  • Transfer dough into a large oiled bowl; cover with plastic wrap. Place in a warm (85°F) location for 60-75 minutes, or until dough has almost doubled in size.
  • Roll dough into a 12” x 12” square. Brush top of dough with 2 Tbsp of melted butter.
  • Using a pizza cutter, cut the dough into 12 (1” wide) strips.
  • Stack strips into 2 stacks of 6 strips each. Cut each stack into (6) 2” pieces.
  • Place pieces on end in a greased muffin tin.
  • Spray tops of dough with baking spray and cover lightly with plastic wrap. Place pan in a warm location for 35-40 minutes, or until dough has risen about 1” over the top of the muffin cups.
  • Preheat oven to 400°F.
  • Bake rolls for 14-16 minutes, or until tops are golden brown in color.

Disclosure: This post was sponsored by Wilton Armetale, but the recipe and opinions are entirely my own.

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  1. Bahaha I have a degree in Music Performance and am married to an Electrical Engineer. Are we living in a parallel universe? I vaguely know what my husband does at work because yeah, the explanation was…too much.
    These rolls are gorgeous! Just screaming for butter 🙂

    1. Hahaha! We are indeed living in a parallel universe, Lauren! Living with an engineer has its advantages and disadvantages as I’m sure you know. They’re just so darned logical when it comes to everything! (And sometimes we just don’t need logic to solve a problem!) These rolls are absolutely one of my favorite dinner rolls…they turned out so well, too. Give them a shot sometime! 🙂

  2. Seriously didn’t know you could make these type of dinner rolls homemade! When my family gets together these are a staple on our table. I need to impress them with the homemade version! My hubby isn’t an engineer he is a musician but he would absolutely do the exact same thing as your wife!! Me, I am like get someone else to do it! 🙂 Totally love that your background is in Roman history, my hubby is from a northern town of Italy called Vicenza!

    1. Oh, you totally can make these homemade, Nancy…and they are SO much better than the store-bought versions. Sure, it takes time to make the dough and whatnot, but you know what? I actually enjoy making dough. So there! You should totally make this homemade version…but be prepared to make them again (and again and again). These are now our go-to dinner rolls when we have a ‘fancy’ meal. I’ve heard of Vicenza, and I just googled it. Now I need to go there! 🙂

  3. Hi David! I’ve never this kind of roll, I usually make Brioche rolls. I think I’ll give these a go for the holidays! Have you ever seen or made Pain d’Epi? I just discovered these – it’s essentially a baguette that’s is cut not quite through with scissors and the pieces are gently moved in alternating directions and then baked – it ends up resembling a stalk of wheat! It is so cool! You have to check it out! Gary was an aerospace engineer for year and then became an attorney and I spent my working life as a legal assistant, so I don’t know where that puts us. 🙂

    1. I have seen Pain d’Epi in books and in stores, but I’ve never made it myself. Actually, check that. I made it one time wayyy back…but I want to try it again now. It’s a really cool way to make bread for sure! And now you’ve got me wanting to go bake bread today, Dorothy! 🙂 I think that means Gary likes to argue about logical things, right? Haha! (P.S. If you’re looking for an amazing book, try Bread by Jeffrey Hammelman…that book is awesome!)

  4. Haha – you and your wife sound like a hoot to hang out with, David – I mean there are so many conversation starters from the different types of rulers y’all use to the way y’all move/relocate furniture! There was this one time my sis brought home a desk and when she put it together, she found that it didn’t fit into the nook she intended it too – she was in NYC so all her nooks were kinda small so she had to take it back – if only one of her friends were as savvy with a ruler and graphing paper as your wife is! 🙂
    BTW – your rolls look so light and fluffy – LOVE the “Fan” technique!

    1. Oh man, it’s more fun than a barrel of monkeys around this house! Well, to be fair, I am sitting in the basement doing work and Laura is upstairs watching tv. 🙂 Haha…I could never live in NYC! We have friends down there, and I absolutely love going to visit, but I also love coming home. There’s way too much measuring required to live in NYC! Thanks, Shashi!!

  5. Oh David, I have been trying to make these wonderful rolls for a while. but I haven’t had the opportunity or the courage yet, they look amazing! perfect for thanksgiving dinner! or any day of the week in my book!

    1. You should totally give these rolls a shot, Gaila! They look so impressive, but don’t be intimidated at all! They’re basically just a stack of dough squares turned on their side. And the best part is putting butter in between the layers (after they’re baked) and then peeling each layer away one-at-a-time. Yum! 🙂

        1. Hey Breain! You can absolutely use all-purpose flour instead of bread flour for these rolls. They’ll still taste amazing! 🙂 Thanks so much for stopping by, and I hope you enjoy these as much as we do!

  6. This is hilarious! Your house sounds exactly like mine! I’m totally team liberal arts and Chris is the geek. He has that graph paper and will not hesitate to whip it out. I agree with you that rewards of this type of planning are super beneficial. I just don’t have the ability or the patience for all that engineering – I also totally get bored while waiting for the outcome. You sure did a mighty fine job engineering these rolls though! Congrats on the man-cave and thank goodness for the beer fridge!

    1. I agree with you, Rachelle! I sometimes think back and decide I should have been an engineer…but then I remember that I like history and baking bread. I see what you did there, though…”engineering these rolls”. Haha! Oh, and beer fridge for the win!! 🙂

  7. Oh boy, David this piece of text is too complicated to little brain, haha. After the description of what your wife does on a regular basis, I felt dizzy and sad. Let’s better talk about arts. I used to be a student of the history faculty, so i studied some ancient times issues. All right. Let’s better talk about these delicious bad guys. I mean, let’s talk how i can get them?:)

    1. Hey, YOU felt dizzy? Think about me! I still get confused when she explains what she does on a daily basis. Haha! Let’s get together and talk ancient history and bread. And interestingly enough, those two topics are pretty closely related! Hmmm…I feel like this is a blog post just waiting to happen now! 🙂

    1. Yeah, there was no sketching involved there, Kathy! It was all drawn precisely. I don’t have the patience for that, but I do have the patience to sit and wait on bread dough to rise. Go figure! 🙂

    1. Haha..I’m not sure my wife’s graph paper comes anywhere close to graphic design, Mary! But hey, it worked. But I’d much rather measure and cut dough than little pieces of paper any day! 🙂 Thanks!

  8. Hahaha!! You’re so funny… I can relate, one of my best friends is an engineer and I feel like sometimes I just zone out when he’s explaining things!! Anyways, these look amazing!! Perf for the holiday season! 🙂

    1. Yup, my eyes definitely glaze over when she starts talking about metals and alloys and stuff like that. Just give me some bread dough and I’ll be a happy camper! 🙂

    1. Hey, I am totally fine with her moving the furniture! But the real story is she sketches it out and then “directs” the project. (i.e. Tells me where to move it. Haha!) These rolls are crazy delicious…give them a shot sometime during the holiday season!

    1. You totally need to changhe that, Kelley! These rolls are insanely delicious…but don’t blame me when you eat about 6 of ’em. Haha! 🙂

  9. Roman history?!?! Rock on! I also have a liberal arts background and taught for a while at a liberal arts college. I find Roman history fascinating, although my studies were centered more in the Medieval Period. And you taught Latin! We’ve so lost touch with Classical studies! But speaking of classics, I stumbled upon a James Beard recipe for Cloverleaf Rolls that is spectacular. I’m planning tomake them for Thanksgiving – but I’m thinking I might mix things up with a batch of these. Do they keep well, or are they best the day of?

    1. Oh man, between the two of us, we could cover oh, about 1500 years of history! That sounds like a pretty good combo to me…and we could have delicious food while we’re teaching. Hah! So I was actually about to make Cloverleaf Rolls for this post, but then I remembered this Butterflake technique. Pretty similar in that both styles just pull apart, but man these Butterflake Rolls are amazing. I’ll hold this recipe up against any of my other dinner roll recipes. These guys will definitely taste better same day, but we ate on the leftovers for several days no problem. We just popped them into a warm (like 250F) oven and they were still tasty. Thanks, Jeff!

  10. LOL! I love your stories. I’m neither team engineer nor team liberal arts. I was a business major. Ha!

    Now back to these rolls, they are perfection and I want one now!

  11. mate, welcome to my life. Mum + Niki engineers. Me? Ex HR management/Media arts. Their brains are just too mathematical and calculated for me. Although maybe not so much Niki….Although Roman history- I give you props. I think in my Roman test I answered something ‘the Acropolis’

    These rolls are screaming to be broken in half with the butter centre being faceplanted.

  12. Niki is an engineer!?! I would never have guessed that! Well, at least you were in the same general part of the world with your Acropolis answer. Way better than saying the Roman Empire died because of dinosaurs or something like that. Haha! Excuse me while I go faceplant a roll now.

  13. These rolls look amazing! Although I love anything bread related, I usually just purchase it at my local bakery. I have never owned a countertop mixture and actually have an OCD thing about ‘too much on my counter tops’ 🙂 I like the sparse look (a nicer way of saying uncluttered). Anyhow, I am now seriously considering purchasing one so that I can start making my own breads but am at a loss as to which is the best one to purchase? I have looked at several and read many reviews on each of them and cannot decide which is truly the best one. Would you share which one you use or which one you feel is the best one to invest in? Kind regards!

    1. Hey there, Kelly! So I totally share your countertop OCD thing. We put a kitchen island in a couple years back, and one of my requirements was a cabinet with drawer pull-out where I hide my mixer. But back to your question…I have a couple of thoughts. (1) You don’t *actually* need a countertop mixer to make bread. A mixer will make kneading the dough so much easier, but you can knead the dough for about 2x as long as it mixes to get similar results. This is a pretty good video for kneading dough: http://www.kingarthurflour.com/videos/how-to-knead-bread-dough

      But back to the mixer question. I would actually not recommend the KitchenAid mixer. I know it’s the one that everyone has, and it’s for sale everywhere…but I would steer clear. I used to work in a kitchenware store, and I learned that KitchenAid changed a lot of their motor parts out several years back as a cost saving move. And now the motors burn out more easily. I can speak from experience here as I had a KitchenAid mixer that treated me well for years…until I started making bread dough. It just couldn’t handle the stiffer dough. KitchenAid does make a commercial line that might be better, but it’s a good bit more expensive, too. The mixer I use is a Viking, but unfortunately they have discontinued it. I have heard good things about the Cuisinart mixer, but I haven’t tried it myself so I can’t speak to it personally. Does any of this help? That was a really long answer to your question…and I’m still not sure that I answered it! 🙂

  14. Thanks David! And, yes, it did help! Thank you also for including the video – I learned a few new tricks.
    I know several people who have the KitchenAid mixers, however, they are mainly ‘dust collectors’ on their counter tops and not used for much (hence, no real advice as to their durability/reliability).
    Me, on the other hand, loving all breads as I do…Ciabatta, Baguette, French, etc., and now really wanting to make your Butterflake dinner rolls, would get a lot of use out of one. I am also partial to homemade noodles and pizza crusts and those I have always kneaded and then rolled/sliced. But a machine to do the mixing and kneading of bread doughs would be wonderful as I could control what actually goes into them and would be making them more often.
    I will look into the Cuisinart; they always seem to discontinue the good machines (i.e. your Viking) – probably because they aren’t making any money off of items that rarely/never ‘crap out’ lol!
    I’m glad to know I am not the only one with the OCD thing and I love the drawer pull-outs on kitchen islands such as yours. I wish when we built our home I would have put an island in. The builder tried to talk me into it but I just fell in love with the wide open kitchen and did not take his advice (did I mention I am pretty stubborn?). I could add one now, but not an electrical outlet, so it would be a mute point.
    I really appreciate your advice – and I really enjoy your site and all of your fabulous recipes. I love to cook and am always looking for new recipes or twists on old favorites!
    I will let you know how the Cuisinart works out for breads when I get it/use it. In the meantime, I am going to make your dinner rolls this weekend the old-fashioned way. It’s not such a bad thing – I can justify eating more of them because I have just had a work-out; see, there is a good side to everything!
    Have a wonderful Easter weekend!

    1. Hey Kelly! So I definitely think we share a love of homemade bread. And it sounds like a countertop mixer would get a lot of use in your kitchen. Do you have a place you can store it that isn’t the countertop? Like a cabinet or basement or storage room? That way you don’t have to look at it collect dust on the counter. I saw that you mentioned pizza, and we always make our own pizza dough around here. I love homemade pizza dough…in fact, it might be one of my favorite meals! But a mixer is almost required for pizza dough since it’s so stiff. (I know you can hand-knead it, but geez…I think you’d be there all day!) Do some more research into that Cuisinart one. Aftert Viking was discontinued, we started recommended the Cuisinart in the kitchenware store that I used to work in. But, with that said, I haven’t personally used it yet…so not sure what I think.

      I hope you are having an awesome Easter weekend, and don’t be shy if you have thoughts or questions about a recipe….or just want to drop in and say hello! 🙂

    1. Hey Diem! While I don’t have any experience myself baking this recipe at higher altitudes, I would recommend the following based on tips from King Arthur Flour: (1) Increase oven temperature to 415°F but reduce baking time by 3-4 minutes. (2) Increase milk by 1-2 Tbsp. (3) Increase flour by 1 Tbsp. I’m afraid this might be a bit of trial and error here, but I think those tips would give you a good starting point! I do hope you love this recipe as much as I do…it’s one of my go-to dinner rolls whenever I need a ‘fancy’ roll. Happy baking! 🙂

  15. I am making this recipe in my bread maker. It took all of two minutes to put the ingredients in and turn the machine on to the dough setting. My muffin tins are greased and lined with greased parchment paper. Will let you know how they turn out.

    1. Awesome! Thanks so much for stopping by and letting me know, Tami. I’ve never tried these with a bread machine, but it should work well I think. Definitely let me know how they turn out! 🙂

  16. Hi, I haven’t tried this recipe yet, it looks so good. I think I’m going to try it with garlic butter and serve them with spaghetti. Just to try something different. I hope they turn out! Thank you for the method and recipe 🙂

    1. I hope these rolls turn out for you, too, Debbie! They are seriously one of my favorite dinner rolls of all time. And I think the garlic butter + spaghetti idea is perfect. Let me know how it goes! 🙂

  17. 5 stars
    Hey David this is me Morgan and I make this rolls all the time with my grandma. It’s a breeze with the kitchenaid and its tasty. And I’m 16 years old BTW!

    1. Hey Morgan! Thank you so much for taking the time to leave a comment here. I’m so glad you enjoy making these rolls with your grandma – they are quite tasty! 🙂 Happy baking!!

    1. Hey Sarah! You can skip the proofing step and just add the yeast directly into the flour mixture. Here’s a good article from King Arthur on why we don’t need to proof active dry yeast anymore: https://www.kingarthurbaking.com/blog/2015/09/25/active-dry-yeast Of course, if you’re concerned about the age of your yeast, you can always proof it to make sure it’s alive. I love these butterflake rolls, and we’re making a batch here for Thanksgiving, too. Happy baking, and Happy Thanksgiving!!

  18. Can I make these up to just before the second rise- cover and refrigerate them until just before dinner the next day. Then, set them on the counter until they are an inch above the pan?

    1. Hey Rea! I think you could probably give that idea a shot – my only concern is how much the dough will rise in the refrigerator overnight. While the refrigerator will slow down the rising process, it won’t stop it completely. With that said, it’s worth giving it a shot! And if you do, will you swing back by and let me know how it turned out? Thanks…and happy baking!!

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