Butterfluff Rolls Recipes
GRANDMA RITA'S SOFT BUTTER ROLLS
Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow.
Provided by Lela
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h55m
Yield 18
Number Of Ingredients 10
Steps:
- Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
- Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
- Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until browned, about 15 minutes.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 21.1 g, Cholesterol 16.7 mg, Fat 3.4 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 156.1 mg, Sugar 3.6 g
FLUFFY BUTTER DINNER ROLLS
This is an excellent recipe for impressing people with your cooking skills. You have no idea how good these taste until you actually make them. Please try at least once. You will not regret it.
Provided by mitchellengineer
Categories Breads
Time 2h
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 10
Steps:
- Whisk yeast, 1/2 cup warm water and 1/4 cup sugar. Allow to stand until yeast is dissolved.
- In the meantime, add eggs, butter and 2 cup warm water in bowl and mix. Add dissolved yeast mixture and then add the remaining dry ingredients. Stir until well mixed. Cover and allow to rise 1 hour.
- Turn onto floured board; knead once or twice to make dough easy to handle. Roll into desired shapes (I divide the dough in half and roll into a circle, melt some butter and put on top, then cut it like a pizza and roll crescent rolls). Place on greased pan. Allow to rise 20-30 minutes. Bake 10 minutes at 375 or until done.
Nutrition Facts : Calories 247.1, Fat 7.1, SaturatedFat 4.1, Cholesterol 40.5, Sodium 188.5, Carbohydrate 39.1, Fiber 1.3, Sugar 7.1, Protein 6.4
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- Place all the ingredients but the butter into a stand mixer with the hook attachment. Mix on medium speed for about 20-25 minutes or until the dough balls up & pulls completely away from the bowl (the bowl comes clean.) It will look sticky for a while, so be patient with it, you don't want to add a bunch of flour & dry it out.
- Take the dough out of the bowl & place it on a lightly floured surface. Shape the dough into a square, cover with a towel & let it rest for 10 minutes.
- Spread SOFTENED butter on ⅔ of the square. Do a tri-fold by folding the non-buttered side over first, then the buttered side on top of that. Place dough on a baking sheet in the freezer for 20 minutes.
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- 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.
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- Lightly spoon the flour into the measuring cups and add the flour and salt to the bowl. Stir until a dough forms.
- You can use a stand mixture fitted with a dough hook or your hands to knead for 5 minutes or until the dough is smooth. Cover dough with plastic wrap, and let rest for 10 minutes.
- Roll the dough on a lightly floured surface into a 11 x 9 inch rectangle. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 11 x 3-inch rectangle. Place on a baking sheet lined with parchment or a silpat and cover with plastic wrap; place in freezer for 10 minutes.
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