BUTTERFLAKE ROLLS RECIPES

Steps:

• Dissolve the sugar and yeast in the warm milk in a large bowl. Let stand for 3 minutes.
• Lightly spoon the flour into the measuring cups and add the flour and salt to the bowl. Stir until a dough forms.
• Use a stand mixer fitted with a dough hook or knead by hand for 5 minutes or until the dough is smooth.
• Cover the dough with plastic wrap, and let rest for 10 minutes.
• Roll the dough on a lightly floured surface into an 11x9-inch rectangle. Gently spread butter over dough. Working with a long side, fold up the bottom third of the dough.
• Fold the top third of the dough over the first fold to form an 11x3-inch rectangle. Place on a baking sheet lined with parchment or a Silpat and cover with plastic wrap.
• Place in the freezer for 10 minutes.
• Remove the dough from the freezer and uncover. Roll the dough, still on the baking sheet, sprinkling on a little more flour, if needed, into an 11x9-inch rectangle.
• Working with a long side, fold up the bottom third of the dough. Fold the top third of the dough over the first fold to form an 11x3-inch rectangle.
• Cover with plastic wrap and place in the freezer for an additional 10 minutes.
• Remove dough from freezer and remove plastic wrap. Roll dough, still on the baking sheet, into an 11x 8-inch rectangle.
• Beginning with a long side, roll up dough jelly-roll style. Pinch bottom seam to seal. Cut roll into 12 equal slices.
• Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough with cooking spray.
• Cover and let rise in a warm place for 1 hour or until doubled in size.
• Alternatively at this stage, put the dough in the fridge for up to 4 hours. Take the dough out of the fridge to rise on the counter for at least 1 hour before baking it. After the dough has doubled in size, proceed to bake.
• Preheat the oven to 375 degrees F.
• Bake the dough for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack.
• Serve rolls warm with butter and jam, and enjoy!

Steps:

• Spray a 12-cup muffin tin with nonstick spray and set aside.
• Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
• Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
• Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
• Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.
• Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
• Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.