Butter Flake Rolls Recipes

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight. , Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges. , Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour. , Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

Steps:

• Combine water and yeast. Let stand 5 minutes.
• Add remaining ingredients, including 8 cups of flour.
• Mix well and check dough consistency to determine how much of the remaining flour you should add. (I generally use 9 cups of flour every time.).
• Knead dough for 8 to 10 minutes (or less, if using an electric dough mixer).
• Place dough in a greased bowl and cover with plastic wrap. You can refrigerate the dough overnight or leave out and let it rise until the dough nearly doubles in size.
• Turn dough out onto a floured surface and divide in 4 equal parts.
• Roll each section into a 12 to 14 inch circle.
• Brush circle with melted butter and cut (using a pizza cutter) into 12 pie-shaped pieces.
• Roll the slices, starting from the wide end to the small pointed end.
• Place rolls, small end down, on a greased baking sheet.
• Cover with a clean/dry dish towel and let rise for another 2 to 4 hours (depending on the warmth of your kitchen).
• Bake at 400 degrees for 8 to 10 minutes. Brush tops of rolls with melted butter after removing from the oven.
• CINNAMON ROLLS: We usually make 2-3 dozen dinner rolls and use the remaining dough to make dessert! Instead of rolling the dough into a circle, roll the section into a rectangle. Brush with butter. Sprinkle entire rectangle liberally with cinnamon. Cover entire rectangle with a layer of brown sugar. Roll the dough up lengthwise. Brush the roll with butter to seal the edge of the dough to the roll. Use thread or dental floss to cut 12 equal slices. Place the cinnamon rolls, flat side down, in a greased baking dish. Cover with a clean/dry dish towel and allow to rise for 2 to 4 hours (depending on the warmth of your kitchen). Bake at 375 for approximately 15 minutes (or until the rolls appear golden brown). Frost with cream cheese frosting (8 ounces softened cream cheese, 1/2 cup softened butter, 1 teaspoons vanilla extract, and several cups of powdered sugar -- I never measure -- beat until the frosting is smooth and thick).