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.
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?
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.
I 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.
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.
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?
Butterflake Dinner Rolls
For the Dough
- 2½ cups bread flour
- 1¾ tsp active dry yeast
- 1½ 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.