Butterflake Rolls Recipe

Dissolve the sugar and yeast in the warm milk in a large bowl. Let stand for 3 minutes.

Lightly spoon the flour into the measuring cups and add the flour and salt to the bowl. Stir until a dough forms.

Use a stand mixer fitted with a dough hook or knead by hand for 5 minutes or until the dough is smooth.

Cover the dough with plastic wrap, and let rest for 10 minutes.

Roll the dough on a lightly floured surface into an 11×9-inch rectangle. Gently spread butter over dough. Working with a long side, fold up the bottom third of the dough.

Fold the top third of the dough over the first fold to form an 11×3-inch rectangle. Place on a baking sheet lined with parchment or a Silpat and cover with plastic wrap.

Place in the freezer for 10 minutes.

Remove the dough from the freezer and uncover. Roll the dough, still on the baking sheet, sprinkling on a little more flour, if needed, into an 11×9-inch rectangle.

Working with a long side, fold up the bottom third of the dough. Fold the top third of the dough over the first fold to form an 11×3-inch rectangle.

Cover with plastic wrap and place in the freezer for an additional 10 minutes.

Remove dough from freezer and remove plastic wrap. Roll dough, still on the baking sheet, into an 11x 8-inch rectangle.

Beginning with a long side, roll up dough jelly-roll style. Pinch bottom seam to seal. Cut roll into 12 equal slices.

Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough with cooking spray.

Cover and let rise in a warm place for 1 hour or until doubled in size.

Alternatively at this stage, put the dough in the fridge for up to 4 hours. Take the dough out of the fridge to rise on the counter for at least 1 hour before baking it. After the dough has doubled in size, proceed to bake.

Preheat the oven to 375 degrees F.

Bake the dough for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack.

Serve rolls warm with butter and jam, and enjoy!