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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?