1/2 Photos of Flaky Dinner Rolls
1 hr 50 mins
1 hr 30 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!
My Private Note
Units: US | Metric
- 1Heat 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.
- 2Dissolve sugar into milk, then add yeast. Let stand for 5 minutes.
- 3In 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).
- 4Add 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.
- 5After 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.
- 6On floured surface, roll dough into 12 x 10 inch rectangle. Use 1/3 of softened butter and spread on top of dough.
- 7Working 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.
- 8Remove 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.
- 9Spread 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.
- 10Remove 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.
- 11Cut 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).
- 12Use 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.
- 13Loosely cover with plastic wrap and allow to rise for about 45 minutes.
- 14Preheat oven to 375 degrees.
- 15Bake 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).
- 16Serve warm, and enjoy.
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Nutritional Facts for Flaky Dinner Rolls
Serving Size: 1 (123 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 551.4
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 7.2 g
- Cholesterol 27.7 mg
- Sodium 525.3 mg
- Total Carbohydrate 84.7 g
- Dietary Fiber 3.0 g
- Sugars 12.7 g
- Protein 12.6 g