Butterflake Rolls

 using whole milk. You could use 2% milk if that is what you have on hand.

Butter: I used salted butter to brush on the dough. Then, I added unsalted butter on top of the baked rolls.

Can I Use Store-Bought Rolls?

Yes! To save some time, you could grab some Rhodes rolls and make 4 to 5 cuts on the tops of the rolls. Then, add some of the melted butter and salt to each slit that you just created. Place the rolls into the muffin tin and bake! These will still be impressive dinner rolls to serve and share!

How to Freeze

Bake the rolls according to the recipe below. Let them cool completely in the pan, then wrap them tightly in aluminum foil. (Do not use plastic wrap here; it could trap in condensation and make the rolls soggy.) Place the rolls in a freezer bag or storage container and freeze for 2-3 weeks. Be sure to label and date the packaging.

Ingredients

Dough

▢4 cups (512 g) all-purpose flour, or more if needed, divided▢2 envelopes (about 4½ teaspoons) instant yeast▢¼ cup (50 g) granulated sugar▢1 large egg, room temperature▢1 teaspoon kosher salt▢1½ cups (367 g) whole milk, warmed, about 110-120°F▢2 tablespoons salted butter, melted

Topping

▢2 tablespoons unsalted butter, melted▢¼ teaspoon kosher salt, optional

Instructions

Dough

Combine 3 cups flour, undissolved yeast, sugar, egg, and salt in a large bowl or in the bowl of your stand mixer fitted with dough hook.

Add warm milk to the flour mixture. Knead 2 minutes at medium speed, scraping bowl occasionally if needed. Add ½ cup flour; knead for 2 more minutes.

Add remaining ½ cup flour. The dough should be pulling away from the sides of the bowl and very soft. (If the dough seems too wet you may need more flour. If needed, add additional flour in ¼ cup increments until the dough has pulled away from the sides of the bowl while kneading.)

Spray a bowl with nonstick cooking spray. Place the dough into the bowl and cover with a clean towel. Let it rest 30 minutes, or until doubled in size.