Butter Rolls

 

Butter Rolls

So how are your Easter menu plans shaping up?  We’ve been invited to some friends for dinner and when we were discussing the menu I told her I would bring the rolls.  She said we didn’t really need rolls.  I tried not to gasp into the phone.  Not need rolls?  Having Easter dinner without rolls at our house is almost against our religion.

Traditionally, my mom is the roll maker at our house and in fact, if you asked her friends what one recipe my mom is most known for, it would be her rolls.  Specifically her orange rollsOrange rolls are a must on our Easter table.  I do have a non-orange roll eater at my house and you may too.  If you do, today I have another one of my mom’s roll recipes.

This one is for butter rolls.  Can you guess why they are called butter rolls?  Maybe because they have a bit of butter in them?!  Not only do they have butter in the dough but they are then dipped in butter and after they are baked they are brushed in butter. They deserve their name – butter rolls.

They are a yeast roll.  They are not as light as my crescent rolls and have a slightly denser texture. But all that butter gives them a yummy butter soaked exterior.

Of course you start out with yeast.  I love when the yeast proofs!  All is well with the world.

The dough is slightly sticky but not too sticky to work with.  It had the consistency of thick cake batter.  You should be able to handle it with your hands without it sticking to everything.  If is too sticky just add more flour.  Those of you at high altitudes may need to add some additional flour.

After it has risen and doubled in size I plop it out onto my kitchen countertop that I have sprayed with some cooking spray.  You can make these rolls into whatever shape you want but I prefer cloverleaf.

Then I form it into little balls, about one inch in size.  You will need three balls for each roll and the recipes makes two dozen rolls.

Grease your muffin tins lightly and then dip each little ball into melted butter and place in the muffin tin (3 to a tin.)

Then allow then to rise again until they are doubled in size.

Don’t forget my trick of preheating your oven to 150 and turn it off once it is preheated.  Then place your pan of rolls into the oven to rise.  They will rise faster.  (Just be sure you turn the oven off so they don’t start baking!)
After they have risen bake them and 350 for 12-15 minutes or until they are nice and golden brown.  Then give them another nice bath of butter.  You can spread it on with a knife or melt the butte and brush it on. It will melt and fill in all the cracks.

Then they are ready to pop in a basket and add to your Easter dinner table or dinner anytime!
And of course you can break the roll apart and add even more butter if you’d like!  One of my favorite parts of cloverleaf rolls are pulling each part off and buttering it individually.  I think I eat bread so that I can eat butter!

Butter Rolls

Yield: 2 dozen

Ingredients

  • 1 pkg yeast
  • 1 tsp sugar
  • 1/4 C warm water
  • 1 C milk
  • 1/2 C butter
  • 1 tsp salt
  • 1/3 C sugar
  • 3 eggs
  • 4 1/2 C flour
  • 1/2 C butter, melted for dipping

Instructions

  • Preheat oven to 350
  • In a small pan bring milk to a boil and add butter and salt. Turn off heat and allow butter to melt.
  • Cool in refrigerator until it comes to room temperature.
  • In a small bowl dissolve yeast in warm water and add 1 tsp sugar. Allow to proof.
  • In another larger bowl beat 3 eggs; add 1/3 C sugar and mix together.
  • Add cooled milk and yeast to egg mixture.
  • Add flour, one cup at a time beating with mixer constantly. This will be slightly thicker than cake batter.
  • Cover batter with a towel and allow to rise until double.
  • Grease counter top and place dough on counter. Do not add more flour unless it is just too sticky to handle.
  • Form dough into small, 1 inch size balls.
  • Melt 1/2 C butter and dip each ball into butter before placing in pan. Put three balls into each muffin tin to form cloverleaf rolls.
  • Let rise until double.
  • Bake at 350 for about 15 minutes or until golden brown

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Comments

  1. rere says

    Leigh Ann, can these rolls be frozen? If you can’t answer this question because of time constraints i understand. Happy Easter!

    • says

      Rere, I have never frozen them before but if I was going to do so I think I would shape them after the first rise and then freeze them. If you try it let me know!

  2. Lisa says

    Just found your website (don’t even remember how) and I gotta tell you that you put a smile on my face. Can’t wait to try some of your recipes:0)

    • says

      That should work fine. I always reheat my rolls in a brown paper grocery bag in the oven. Splash some water on the outside of the bag to keep it from burning.

  3. Lisa says

    I made these for Easter and they turned out super yummy- I really liked the texture. I was a little skeptical about not adding additional flour when rolling into balls, but found it worked out fine when I had some melted butter on my fingers. Thanks for sharing!

  4. Kaylee @ Couponing & Cooking says

    These look amazing and relatively easy. I am starting a “homemade bread challenge and these are definitely getting added to my list.

  5. rose says

    I don’t have a hook mixing machine but I do have a bread machine. Do you think that I could do this on the dough cycle. Start it with ingred. and then add flour one cup at a time very slowly???

  6. says

    Made these to go with my Thanksgiving dinner. I replace APF with 2 cups of KAF Bread flour and 2 1/2 cups of KAF White wholewheat flour. They were awesome!

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