Total Time
1hr 50mins
Prep 1 hr 30 mins
Cook 20 mins

This recipe was modified from the Nov 2005 Cooking Light, so they get all the credit in the world. It was one of the first recipes that I've made where the final product looked EXACTLY like the picture in the magazine. Very good recipe. My version tasted similar to crescent rolls, but much better and homemade!

Ingredients Nutrition

Directions

  1. Heat milk in microwave for about 20 seconds or until you can get it between 100 - 110 degrees F. No hotter, or the yeast will die.
  2. Dissolve sugar into milk, then add yeast. Let stand for 5 minutes.
  3. In large bowl (or KitchenAid mixer bowl), add 2 3/4 cups of the flour and the 3/4 tsp of salt. Stir lights (or start mixer with dough hook attachment).
  4. Add yeast mixture to flour, continue to mix. If mixture does not pull off sides after about 3-4 minutes of mixing, then slowly add remaining 1/4 cup of flour.
  5. After dough ball is formed, turn dough out onto floured surface and knead about 5 minutes until smooth. Cover with plastic wrap and let sit for about 10 minutes.
  6. On floured surface, roll dough into 12 x 10 inch rectangle. Use 1/3 of softened butter and spread on top of dough.
  7. Working with the long side, fold up bottom 1/3 of dough, then fold top 1/3 down so that you have a 12 x 3 inch log. Put on cookie sheet, cover with plastic wrap and place in freezer for 15 minutes until dough is cool and easy to work with.
  8. Remove dough from freezer, remove plastic wrap, and roll dough back into a 12 x 10 inch rectangle without unfolding the log, since you're essentially pressing down and creating layers (it was easier for me to work dough with my fingers first, similar to making a rectangular pizza), then using rolling pin to stretch out further.
  9. Spread another 1/3 of the butter on top of the rectangle, fold into log you did before, cover with plastic and put back in freezer for 10-15 minutes.
  10. Remove dough from freezer, remove plastic, and now roll into 12 x 8 inch rectangle. Spread remaining butter onto dough, then working with the long end (12 inch side), roll up like a jelly roll. Slightly pinch seam once it's rolled up, but don't seal up the ends.
  11. Cut log into 12 equal portions (this is easiest to do by cutting log in half, then into quarters, then cutting each quarter into 3 equal sizes, so you have 12 total).
  12. Use vegetable oil to lightly grease 12 muffin tins. Place dough slices, cut sides up, into each muffin tin, and lightly brush the tops with oil.
  13. Loosely cover with plastic wrap and allow to rise for about 45 minutes.
  14. Preheat oven to 375 degrees.
  15. Bake rolls at 375 degrees for 15-20 minutes (watch closely after 15 mins) until golden brown. Remove from muffin tins and place on wire rack to cool. (I like to melt 2 TBS butter and brush the rolls as soon as they come out of the oven for that extra touch).
  16. Serve warm, and enjoy.
Most Helpful

maybe i did something wrong, but I'm pretty sure i didnt miss any steps, the buns were hard, even when fresh out of the oven. I won't be trying this recipe again.

Megan Bellefeuille December 23, 2014

I made these with half whole wheat flour and almond milk. Since I used almond milk I added a little butter to my milk and they came out great. I also added a little melted butter on top. Before serving.

debi0303 October 21, 2014

This is absolutely the best flaky dinner roll I have made. Once you make these, those rolls in the refrigerator case just won't cut it anymore. I also modified the original cooking light recipe by using 1-1/2 TB brown sugar and 1-1/2 TB white sugar instead of all white sugar. I also use a little more butter and make more folds to the dough. There are never any left at the table. Killer rolls. Really.

Chef BakesAlot May 08, 2010