I have to say, these were the best dinner rolls that I’ve ever had. Flaky like a biscuit with several layers and butter baked between each one. But they were still light and bready like a yeast roll. I copied this down from a late night re-run of an Alton Brown Good Eats episode. I tried to look it up on the Food Network website, but it wasn’t there. Good thing that I recorded that episode!
1) In a stand mixer with a paddle attachment, combine together the following:
8 oz. warm milk
1/3 c. sugar
1 Tbl. + 1 tsp. active dry yeast
2 egg yolks
15 oz. all purpose flour (sifted)
2 1/2 tsp. salt
2) Let the dough rest in the bowl for 10 minutes.
3) Switch to the hook attachment and add in 2 ounces of room temperature butter. Increase the speed to medium and knead for 8 minutes. (Alton says “Not a minute longer!)
4) Move the dough to a lightly floured surface and form into a ball. Move it into a greased glass bowl. Cover and let rise until doubled (should take about an hour depending on the temperature in your kitchen).
5) Lightly flour your work surface again. Pat the dough ball down a little bit and roll it to a 12″x12″ square.
6) Spread the entire surface with 1 Tbl. of melted butter.
7) Portion the rolls:
a) Use a pizza wheel to slice the square into 12 equal strips.
b) Make 2 stacks of 6 strips each.
c) Lay each stack on it’s side.
d) Use the pizza wheel again to slice each stack into 2″ pieces (6 chunks per stack, 12 chunks total).
8 ) Move each 2″ chunk of 6 dough pieces to a greased muffin tin.
9) Cover with plastic wrap and let rest for 30 minutes until doubled.
10) Bake at 400° for 8-10 minutes. (Alternately: If you are making these ahead of time, you could par-bake them now for about 5 minutes. This will turn these into “brown & serve” rolls like you’d buy at the grocery store. Then just cover them until meal time and brown them up for about 5 minutes.)
Optional: As soon as you remove these from the oven but while they are still in the muffin tin, brush the tops with 1 Tbl. melted butter. Let it soak in for a moment and then pop these out to serve.
See how flaky these are? The layers just fall apart with a touch. Yum! They are super buttery, so there’s no need to add more, but sliding a little jam or preserves between the layers is a fabulous idea!