Cooking Light writes of these Flaky Dinner Rolls: these superlative rolls derive their texture and beautiful shape from employing a simple folding technique twice and allowing them to rise just once. The dough is buttered and then folded and rolled. I did the same thing once for a Daring Baker’s challenge making a buttery Danish pastry. They’re not tough to make- just read through and follow the directions step-by-step. The folding and rolling and re-folding and rolling is what makes these little rolls look like they do- swirly layers and a tender, pull apart bread.
This is a great one for Thanksgiving, or better yet to dunk in the turkey soup that you’ll make with your leftovers.
Read my notes below to see what I thought of the recipe.
Flaky Dinner Rolls
Yield: 12 servings
Prep Time: 50 min + chill and rest times
Cook Time: 20 min
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.
*I found it a bit difficult to roll the dough into a 12x10-inch rectangle. I just rolled it as large as I could and then did the folding and re-rolling. I don't think it made much difference. As long as you have some semblance of a large rectangle, it should be just fine (and mine was).
*I found the cutting easiest to do with a serrated knife. Slice through gently moving the knife back and forth to keep the shape of the rolled dough.
*Once you've cut your slices of dough and placed them into your muffin tin, you can cover and refrigerate until you're ready to bake them (overnight is fine). When you're ready to bake, cover lightly with a dish towel and let rise until doubled in size.
*It's best to bake these in a muffin tin, which will help them keep their shape. They'll flatten out more if baked on a baking sheet.
*If you don't have a warm place for rising, use your oven if it's available. Give it a 60 second heat-up, and then turn it off. Turn on the oven light and use the inside of the oven for your rising.Nutritional Information per serving:
Serving size: 1 roll
Calories per serving: 160
Fat per serving: 3.2g
Saturated Fat per serving: 1.5g
Sodium per serving: ,span class="sodium">178g
Fiber per serving: 1g
Protein per serving: 4.2g
Cholesterol per serving: 8mg
Carbohydrates per serving: 28.1g
Source: Cooking Light, November 2005
They are soooo good! These are easy to warm up when cold, and they’re still great as leftovers a day or two after baking.
Did this recipe deserve the cover spotlight?
I’m gonna give that an enthusiastic YES! They’re light and flaky and surprisingly buttery- worth every bite of their 160 calories.