Butter Roll-ups

Got this from King Arthur Flour's website. It's easy and produces such good results that I had to share this. Soft, fluffy, buttery - my idea of the perfect roll for dinner/breakfast/whenever. Included some variations that I use at the end of recipe.

• Ready In: 3 hrs 20 mins
• Serves: 24

Ingredients

• 1 1⁄4 cups low-fat milk (you may use whole)
• 1⁄4 cup potato flour
• 1⁄4 cup  lora brody  bread enhancer (optional)
• 1⁄2 cup butter, softened (4 oz)
• 2  teaspoons salt
• 1⁄4 cup sugar
• 2  teaspoons instant yeast
• 4  cups all-purpose flour (17 oz, I use bread flour sometimes)

Directions

1. Combine all ingredients (reserving about 3/4 cup of flour) in a large mixing bowl.
2. Stir to form a cohesive dough.
3. Knead the dough, by hand on lightly oiled surface or mixer, for 5-8 mins.
4. Add reserved flour until you obtain a soft, supple and smooth dough.
5. If it's too sticky to handle, add a bit more flour (a tablespoon at a time).
6. You may not need all of the flour.
7. Just enough to make a work-able dough.
8. Transfer dough to a lightly greased bowl, cover with plastic wrap or proof cover.
9. Allow it ro rise for about 1 hour, until it's puffy.
10. It may not double in bulk.
11. Gently deflate dough, and transfer to lightly oiled work surface.
12. Divide it in half and roll each half into a 14" circle.
13. Brush with 1 tablespoon of melted butter.
14. Cut each circle into 12 wedges.
15. Starting from outer edge, roll each piece towards its point; pinch the point to the bottom of the roll to seal it.
16. Place rolls on lightly greased/parchment lined baking sheet, with points tucked underneath.
17. Cover and let rise for about 90 mins, until puffy.
18. They may not double in bulk.
19. When ready to bake, brush rolls with some melted butter (to ensure soft crust).
20. Bake them in preheated 350F oven for 18-20 mins, until they're light golden brown.
21. Don't let them get too brown, as they'll dry out.
22. These rolls are designed to be soft and squishy.
23. Remove rolls from oven, brush them with more melted butter.
24. Variatian 1: I usually use 2 tablespoon granular lecithin and 6 tablespoon butter (total of 1/2 cup) to get the softest rolls.
25. Variatian 2: I've made these into cinnamon-sugar monkey bread with the dough.
26. Just shape them into balls, dip into melted butter and cinnamon-sugar, and place them almost touching in a 9" round pan.
27. This will make very yummy and soft cinnamon pull-aparts!
28. Variation 3: To make cheese rolls, brush rolled-out circle with butter, then sprinkle with grated cheese of your choice.
29. Cut and shaped into crescents, bake as directed above.