Salted Butterflake Rolls
Updated Nov. 14, 2024
- Total Time
- 7 hours 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 35 minutes, plus at least 6 hours’ resting and proofing
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons/84 grams salted butter, melted and cooled, for the pan and for brushing the dough, plus more butter for serving
- 1recipe All-Purpose Enriched Bread dough, prepared through step 6
- All-purpose flour, for rolling
- 1large egg
- Flaky salt
Nutritional analysis per serving (12 servings)
106 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brush a standard muffin tin with butter (the top and the cups).
- Step 2
Divide the chilled dough into two equal halves (about 550 grams each). Lightly dust a work surface with flour, then, using a lightly floured rolling pin, roll one portion of dough into a ¼-inch-thick square about 11 inches wide. Brush generously with butter.
- Step 3
Using a sharp knife, cut the dough lengthwise into 6 even strips. Stack the strips, then cut crosswise into 6 portions (each portion will look like a square biscuit). Place each portion into a buttered muffin cup, cut side up, then repeat with the remaining dough.
- Step 4
Use your fingers to lightly splatter some water across the rolls and loosely cover with plastic. Let rise at room temperature until very puffy and nearly doubled in size, 30 minutes to 1 hour.
- Step 5
Meanwhile, set the rack in the center of the oven and heat to 350 degrees. In a small bowl, make an egg wash by thoroughly whisk the egg with 1 tablespoon of water. Evenly brush the buns with the egg wash and sprinkle with flaky salt. Bake the rolls until browned, 18 to 22 minutes. While hot, brush with remaining melted butter. Serve with additional salted butter and salt.
- The rolls, stored airtight, will keep at room temperature for up to 5 days, or can be frozen up to 1 month. Thaw, if necessary, then toast lightly to revive.
Private Notes
Comments
Hol-ee Cow!!! This is the best new bread-y thing I've enjoyed this much!! From the muffin bottoms to the pull-apartness to that amazing dough, these are the greatest! And the tops are browned more, plus the flaked salt, so they taste VERY pretzelly (if the pretzel had a recessive gene for croissantism)!! Parker House WHAT?!?! Nope, these gorgeous buns are more fun to make than they are to eat, and they are sublime to eat! WOW.
@Alison Click on the Enriched Dough Recipe in the ingredients list. The making of that dough is where the rest of the time is accounted for.
@Ann Marie you’re meant to brush the butter in the muffin cups and on the metal that connects all the cups. The whole pan has to be painted with butter so the rolls don’t stick when they overflow the cups.
Absolutely incredible! Mouth wateringly good rolls! I used a cheese scraper on cold butter and sandwiched that between the layers. Soft. Buttery. Very very good. Anyone tried cinnamon, sugar and butter? And what about laminating 3 times?
Made these for Thanksgiving and they were a huge hit! I made a double batch (giving my new 7 quart KitchenAid a run for its money) and after reading the comments here decided to make some in jumbo muffin cups and some in popover pans. The popover pans worked the best. I used half bread flour and a little extra yeast (to quicken the process). So delicious! Adding it to my faves!
I was so excited about this based on all the reviews… they did not beat the classic Parker house rolls in my opinion, I will not be making this recipe again.