Flaky Dinner Rolls

Cover recipe- Cooking Light, Flaky Dinner Rolls: November 2005

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.

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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
Cooking spray


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

The results:

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.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

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9 Responses to “Maple- Mustard Pork Chops w/ Winter Squash Puree”

  1. 1

    Tracey — March 17, 2010 @ 7:55 am

    This is a beautiful meal! My husband loves pork chops and I recently discovered a few ways of preparation that avoided the dry, rubbery pork chops we all hate. I’ll have to try this one now too :)

  2. 2

    Laura — March 17, 2010 @ 11:41 am

    this looks fantastic! i also live in southern california and i’ve found frozen winter squash puree at the vons/pavilions in my neighborhood.

  3. 3

    sarah — March 17, 2010 @ 7:32 pm

    i am also afraid of pork…might actually have to try this one!

  4. 4

    Katie — March 18, 2010 @ 3:22 pm

    I’m a huge fan of anything pork and mustard! Though I love the healthiness of boneless porkchops, cooking them on the bone will make them juicy nearly every time! I am definitely trying this one.

  5. 5

    Jen @ My Kitchen Addiction — March 22, 2010 @ 12:40 pm

    I’ve had this Cooking Light sitting beside my bed for a while and I keep looking at this dish. It looks so great… After reading your review of it, I think I’ll have to finally give it a try!

  6. 6

    DawnK — March 26, 2010 @ 9:42 am

    I still haven’t made this recipe, but it caught my eye, way back in February, when I first got the March issue! I really have to find the time to make this. It looks and sounds so good! I love green beans, too. I’m not sure I can find frozen butternut squash, either. I’ll have to look. I’m glad you enjoyed it. I found it on another blog and they also liked it!

  7. 7

    Kathy — March 26, 2010 @ 9:36 pm

    I’ve throughly checked the ingredients of this recipe as I plan to cook this soon. I have checked other recipes before with pork and mustard combination, and I am certain that these two (pork chops and mustard) can be put together harmoniously.

  8. 8

    Amanda — September 1, 2010 @ 3:53 pm

    Looks great! I’m in San Francisco, and I usually find squash in the section of fancy organic frozen veggies.

  9. 9

    tinmango — November 13, 2010 @ 7:59 pm

    Made this for dinner tonight and it was fabulous! There were a couple things I did differently though…I dredged the pork chops in sesame seeds before pan-frying them. The sesame adds a rich nuttiness to the pork which complements the sweetness of the sauce quite nicely. I also kept the mash super simple. I used sweet potatoes instead of squash and only added salt, pepper & butter.

    Sooooo good.

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