Butterfly Rolls Recipes

BUTTERFLAKE DINNER ROLLS RECIPE

Steps:

• Put the butter cubes, sugar and salt in the bowl of a mixer.
• Scald the buttermilk over medium high heat on the stove top and pour it over the ingredients in the mixing bowl.
• Once the butter is melted and the mixture is just warm to the touch, combine the yeast and water in a small bowl to activate. I like to add a sprinkle of sugar to the yeast to speed up the activation. Once foamy pour into the mixing bowl.
• Add the egg and 2 cups of the flour.
• With the paddle attachment, mix at a low speed until your ingredients come together. Then mix for 5 minutes at medium speed.
• Add the last cup of flour and mix until no white streaks remain. Remember this is a batter dough so it's not going to come together in a ball like a bread dough.
• Scrape the sides of the bowl down and cover with a dish towel to rise until doubled. This will take a little more than an hour.
• Roll the dough out on a lightly floured surface, into a rectangle a quarter inch thick. Try to make it a definite rectangle shape the best you can. Spread a light layer of softened butter over the dough (about 1 Tbs. or a little less).
• Using a sharp knife or my preference, a pizza wheel, cut the rectangle of dough into 1 1/2 inch wide strips. They don't have to be exact. You want to get 10-12 strips of dough. You don't want the strips wider than 1 1/2 inches and no less than an inch wide. You just want each strip to be roughly the same width.
• You can either stack 5 strips of dough and cut them into 2 inch stacks. Place each stack in a greased muffin tin. If you had extra single strips of dough just cut them in 2 inch pieces and make stacks of 5 pieces....OR
• You can cut each single strip into 2 inch pieces.
• Stack 5 pieces together and place them in a muffin tin that has been sprayed with non-stick cooking spray. If you have less than 5 pieces left at the end either slip and extra piece in with another roll or just put what's left together.
• Let rise until doubled (about 45 minutes)
• Bake at 350 degrees for 15-18 minutes.
• Cool slightly before serving.

CRESCENT BUTTERFLIES

Steps:

• Unroll crescent dough on a lightly floured surface; roll into a 12-in. x 9-in. rectangle. Seal seams. Cut with a butterfly cookie cutter dipped in flour. Place 1 in. apart on an ungreased baking sheet. Press a snack piece in the middle of each butterfly; carefully pinch dough around the long sides of snack piece. , Brush wings with butter. Sprinkle with cheese and Italian seasoning. Bake at 375° for 10-12 minutes or until golden brown. Cool for 10 minutes before removing to a wire rack. Serve warm with marinara sauce.

BUTTERFLY ROLLS

Steps:

• 1. Preheat oven 400* 2. Heat milk to scalding then add shortening sugar and salt. Cool to luke-warm 3. Add yeast which has been soaked in 1/3 cup warm water. 4. Add yeast which has been soaked in 1/3 cup warm water. Add eggs and flour mix to soft dough and knead lightly. 5. Raise to double in bulk. divide into 4 parts. Roll and spread with butter. 6. Cut into 8 pieces. Roll up and place on greased cookie sheet. Let raise double in bulk. 7. Bake 400* for 12 to 15 minutes

BUTTERY ROLLS

Steps:

• In a large bowl, combine 3 cups flour, yeast and salt. In a small saucepan, heat milk, butter and sugar to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat to combine. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface. Divide into 24 portions; shape into balls. Place in a greased 13x9-in. baking pan. Cover and let rise in a warm place until almost doubled, about 1 hour. Bake at 375° until golden brown, 15-18 minutes.