Sunday, July 7, 2013

Butterflake Rolls - SRC

 

For this month's Secret Recipe Club, I was assigned to Meghan's blog, Cupcakes with Sprinkles.  I just love her blog.   It looks so cheerful and her food looks amazingly good.  I thought about making one of her sweets (you know me), but apparently I love bread as much as I love sweets and I couldn't get my mind off her Butterflake Rolls.  Plus, I had just made some peach jam and I needed something to eat it with.

 

What I learned as I made them is that I need to pay attention more to directions.  When I first set out to make the rolls, I just copied down the ingredients, thinking that it was just like all the other bread recipes I had made.  So, as a result, after making the dough, I let it rise for an hour.  That's when I found out I was totally wrong.  When I looked at the recipe again, including the directions, I realized that you're supposed to start rolling and buttering the dough right after you make it.  In fact, the only rise you're supposed to do is after the dough has been cut and formed into the rolls.  Still, I figured, I could make this work.  I took my risen dough, rolled it out, buttered it, folded it, buttered it, folded and buttered again.  The dough began breaking off in layers and was a complete mess and totally unsalvageable.  I would have to start again.  Lesson learned - follow the instructions.

 

The second time around, I followed everything to the letter.  This time, everything came together beautifully and the dough made it into the muffin tins intact.  I was kind of skeptical about only letting them rise once before baking, but if they worked for Meghan, then I trusted that they could work for me too.  Sure enough, once they baked, they were a thing of beauty.  It was like magic.  Instead of the four pieces of dough I put into each muffin cup, the intricate layers of buttered dough had unfolded, giving me even more layers to pull apart and enjoy (kind of like the layers in a croissant).  The bread itself was pillowy soft, buttery in every bite, and paired really well with my homemade peach jam.  Not to mention, since they only need to rise once, they're so much quicker to make!  I'm thinking that these rolls are going to make many more appearances in my house, you know, Thanksgiving, Christmas, Easter, and basically any time in between.  Thanks Meghan! 



Butterflake Rolls (adapted from Cupcakes with Sprinkles)

1 Tbsp. yeast
3/4 c. warm water
1/4 c. sugar (I increased this to 6 Tbsp.)
2 eggs
3/4 tsp. salt
1/2 c. buttermilk (I used 1/4 c. nonfat plain yogurt + 1/4 c. water)
3 1/2 - 4 c. flour
1/4 c. butter, softened

Spray a muffin pan with cooking spray and set aside.  In a large bowl, mix yeast in 1/4 c. warm water with a pinch of sugar.  Let sit till foamy, about 5 min.  Whisk in the sugar, salt, and eggs.  Add in the yogurt and remaining water until combined. 

Use a wooden spoon to stir in about 3 cups of flour, adding more up to 4 cups, to make a soft dough.  You want to be able to knead the dough and not have it stick to your fingers.

Knead dough a few times.  Roll it out so that it's a 1/2" thick and spread with a thin layer of butter.  Fold dough in half, then spread with butter, Repeat three more times.

After the final butter and fold, roll the dough out again to 1/2" thick and cut it into 1x2 inch squares.  Place 4 squares upright in each sprayed muffin cup.  Cover lightly with greased plastic wrap and let rise in a warm place for 45-60 min., or until doubled.

Preheat oven to 400F and bake rolls for 10-15 min. until golden brown. 

42 comments:

  1. These are so cute and so often I don't read the recipe right. It's always a lesson learned.

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  2. Holy moly, those look delicious! I agree about reading the recipe...I don't always do that. Thanks for cooking for the SRC.

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  3. Mmmmm! The jam and the rolls. sigh! Aren't those lessons learned so annoying sometimes? ;) Glad you persisted!

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  4. Oh these are perfect for breakfast. Love these. BTW i do the same many times and just read the ingredients and then just make it from there and don't bother on directions, especially if it is savory. Baking i tend to be more careful.

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  5. I love this style of roll, Lisa - you're right - it's so great for holidays. I've never tried making them, but now I'm thinking I must!

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  6. Your words "pillowy soft and buttery" have sucked me in. Sounds delicious!

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  7. These look amazing! I so have to make these this week!

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  8. Wow, so much better than store bought rolls!

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  9. These look so cute - and delicious! Awesome SRC pick

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  10. Very cute rolls! You picked a great recipe for your Reveal day....

    I am visiting from Group D, by the way ;-)

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  11. I am so glad they worked out in the end! They look delicious!

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  12. How pretty! Too bad your first attempt didn't work out, but good job giving it another shot. Looks like it was totally worth it.

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  13. These are so gorgeous...so flaky and perfect, even if your first attempt was a flop - it happens. I love these!

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  14. Lovely! These rolls look SO delicious! :)

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  15. So sorry you had some issues the first time around but it looks like a wonderful second time around! And totally worth all the effort. YUM!! And I'm sure that jam was perfection with these beautiful rolls.

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  16. These look wonderful! I love bread as much as I love sweets too (I've always said it is my favorite food). I just made some peach-tomato jam, so I'll definitely be trying these delicious rolls with it.

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  17. I'm with you Lisa, bread is definitely a weakness for me! That third photo down has my mouth watering. They look so perfectly soft, buttery and delicious!

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  18. This bread looks fantastic. Your recipes always do!

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  19. oops, came by to link to Sat. sweets...will come back in the morning. :)

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  20. Your rolls look wonderful, Lisa!

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