Butter Rolls are called butter rolls for a reason! They are made with butter and then dipped in butter. So much buttery goodness!!
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 rolls. Orange 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.)
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!
- 1 pkg yeast
- 1 tsp sugar
- ¼ C warm water
- 1 C milk
- ½ C butter
- 1 tsp salt
- ⅓ C sugar
- 3 eggs
- 4½ C flour
- ½ C butter, melted for dipping
- 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 ⅓ 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 ½ 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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