“These all-American rolls
are so flaky and buttery that everyone will
Be sure to begin preparing the dough a day before
it needs to be refrigerated overnight.”
cup warm water (105 to 115 degrees F.)
envelopes dry yeast
teaspoon plus 1/3 cup sugar
cup whole milk, room temperature
1/2 teaspoons salt
cup (1/2 stick) unsalted butter,
1/3 cups (about) all-purpose flour
cup (2 sticks) chilled unsalted butter,
cut into thin slices
egg beaten with 1 tablespoon cold water (glaze)
warm water in large bowl. Sprinkle
yeast and 1/4 teaspoon
over and stir to blend. Let stand until yeast dissolves and
about 8 minutes.
1 egg, salt and remaining 1/3 cup
sugar into yeast mixture.
Add melted butter and whisk until smooth.
Combine 4 cups flour and 1 cup chilled butter in processor.
turns, process until mixture resembles coarse meal. Add to yeast mixture
and stir until dry ingredients are moistened. Knead in bowl until smooth
adding more flour if
dough is sticky, about 5 minutes.
plastic wrap. Refrigerate
dough overnight. (Can be
prepared 2 days ahead. Keep
twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and
elastic, about 3 minutes. Divide
dough into 4 equal portions. Place
one dough portion on work
surface; cover and chill remaining dough. Roll out
one dough portion
surface to a 13-by-11-inch
rectangle (about 1/8 inch thick).
rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack
atop one another, forming 6 layers and pressing
slightly to adhere.
crosswise into 6 equal stacks, each about 2 inches long. Place
stack, cut side down, into each muffin cup (dough
and fill muffin cups as dough rises.)
Repeat with remaining
chilled dough pieces. Cover rolls with kitchen towel.
Let rise in warm
until rolls are puffed and doubled
in volume, about 1
hour 15 minutes.
one rack in center and one rack in top third of oven; pre-
350 degrees F. Brush rolls gently with egg glaze.
until rolls are golden brown, switching top
halfway through baking, about 25 minutes.
pans to racks and cool rolls 5 minutes.
Remove rolls fromm
cool on racks.
Serve warm or
at room temperature.
1 week ahead. Wrap in aluminum
and freeze. If
thawed wrapped rolls in 350-degree
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