Flaky Dinner Rolls
These dinner rolls turned out to be fun to make and fun to eat....I love all the layers. I peeled them off one by one to get to that extra soft and somewhat buttery inside. Didn't you do that as a child? We never grow up, do we?
Flaky Dinner Rolls
From Cooking Light, Kathryn Conrad, November 2005
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 375°.
Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.
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Mmm these look like the perfect accompaniment to a winter meal!ReplyDelete
Hi Barbara, your rolls look beautiful, love the color and shape. perfect for the holidays!ReplyDelete
Your description of eating these rolls is exactly how I eat cinnamon rolls. Love that middle! These rolls look perfect for holiday meals.ReplyDelete
I love layers too! That was my favorite thing to do as a child. Yum!ReplyDelete
Oh, I *AM* going to bake different rolls this year for Christmas dinner! Now, to figure out where to put them to rise so Sissy won't eat raw dough...ReplyDelete
These rolls look so awesome. I love the beautiful spiral look.ReplyDelete
Yum! These look so good!ReplyDelete
They look and sound fantastic!ReplyDelete
Layers are the best. I can see how these would bring out the child in you. Perfect for any holiday meal too.ReplyDelete
So Pinning these:)ReplyDelete
Yes I did that too:)
I know little boys who will love these..and us bigger people too.
Always "peel" them when eating. In fact, that should be noted in the directions!ReplyDelete
I used to do that with my rolls too! It's a fun way to eat them when they're that flaky.ReplyDelete
What a delicious rolls ! I love when you mentioned 'flaky'.ReplyDelete
Hope you're going to have a fabulous week ahead dear.
since i've finally conquered my fear of yeast, i'm excited by things like this! these look lovely and tasty!ReplyDelete
These rolls are just lovely! Nothing better than flaky rolls that peel apart so easIly!ReplyDelete
Love the shape of the rolls! I'd definitely "peel" them too. :)ReplyDelete
I did pull apart the layers as a kid too :) These look so delicious, Barbara, and good dinner rolls are always an important part of a holiday meal!ReplyDelete