Yield: Yields 24
A super buttery dough gives these rolls wonderful flavor, but what makes them irresisitible is the way they separate into fluffy layers as they bake. A must-have for Thanksgiving or Christmas Dinner.
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Make Ahead Tips
The dough may be made up to 4 days ahead of shaping. Kept wrapped in plastic and refrigerated, it will slowly rise to double its size. Shape the dough right out of the fridge. Cold dough will take longer to proof than room temperature dough.
I have made every variation of roll listed for the basic recipe and the butterflake is by far my favourite. It's light, fluffy and extra buttery. I live in a very dry climate so I always start with four cups of flour and gradually add more if the dough is too sticky. I also recommend brushing the cuts with butter before you place the roll in the muffin tin. The dough is so soft that if the two cut sides touch each other they'll fuse back together unless there's butter in between.
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