Homemade Butter Rolls
Very easy to make, great flavor and fabulous melt in your mouth texture. A terrific recipe for slightly sweet, fluffy crescent rolls. They're a bit more dense than a croissant but much lighter than an average dinner roll. These rolls take a while to make (the dough rises in the refrigerator overnight), but can be done well ahead of time...and they're certainly worth the effort."Absolutely the recipe I have ever used. I made a batch to freeze and another to serve for our family Thanksgiving dinner. Everyone loved them. My husband doesn't usually rave about rolls, even at restuarants, but he wants these made often. They freeze exceptionally well and are delicious when thawed and baked. I will be making these often." - sjmahala
Yield: 2 Ready in 45 minutes
450 people trying soon
Verified by stevemur
|2 packages (.25 oz)Active dry yeast|
|1/4 cupwater; warm (110 to 115 degrees F)|
|2 cupsmilk; warm (110 to 115 degrees F)|
|1/2 cupsugar; divided|
|1 largeegg; lightly beaten|
|6 1/2 cupsAll-purpose flour|
|1 cupunsalted butter; (2-sticks), melted|
|-- Glaze --|
|1 largeegg; lightly beaten|
|1 tablespoonmilk or cream|
Homemade Butter Rolls Preparation
In large mixing bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until foamy, 5 to 10 minutes. Whisk in warm milk, remaining sugar, egg, and salt, mixing well. Gradually add 3 cups flour, one cup at a time; beating until smooth. Beat in butter, mixing well. Add remaining flour, beating to make a soft dough (dough will be slightly sticky). Do not knead. Place dough in a greased bowl, turning to grease top. Cover and refrigerate overnight.
Punch down dough. Turn out onto lightly floured surface, divide dough into 2 equal portions, knead each 4 or 5 times. Let rise about 10 minutes. Lightly grease or line 2 baking sheets with parchment paper. Using a floured rolling pin, roll one dough half into a 12-inch circle. Cut circle into 12 wedges (or, 8 wedges for larger rolls). Roll up each wedge, starting at wide end. Place point-side down, 2-inches apart, on prepared baking sheets. Curve ends to form a graceful crescent shape, if desired. Repeat with remaining dough half. Rolls may be frozen at this point (*see note). Cover loosely plastic wrap; let rolls rise in a draft-free warm place (85 degrees), until almost doubled, about 1 hour.
Preheat oven to 350 degrees F. In a small bowl, beat egg and milk until combined. Gently brush rolls with egg glaze. Bake in the center of oven until light golden brown, about 15 to 20 minutes. (Be careful, oven temperatures can vary, if rolls begin to burn on the bottom before turning light brown, the oven is too hot.) Transfer to wire rack to cool.
Makes 24 regular or 16 large rolls.
For even more butter flavor; brush the 12-inch dough circles with additional melted butter before cutting into wedges and rolling.
For a whole wheat version; substituted whole wheat flour for up to half of the all-purpose flour.
* Note: For make-ahead frozen rolls; mix, rise, and shape rolls as directed. Place on a nonstick or parchment-lined baking sheet that will fit in freezer. Cover tightly with plastic wrap. Freeze until firm, about 2 to 3 hours. Transfer rolls to a plastic freezer bag. Freeze rolls for up to 2 weeks, but no longer, because the leavening power of the yeast will begin to decrease.
To defrost and serve freezer rolls, place unbaked frozen rolls on greased or parchment-lined baking sheets. Cover loosely with plastic wrap and let rise in a draft-free warm place (85 degrees), until doubled in bulk, about 2 to 3 hour. The rolls may also be thawed overnight in the refrigerator. Bake as directed.
These rolls smell absolutely heavenly as they bake to a golden brown.
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