11.05.2009

Butterflake Rolls


5 cups flour (more if needed)
2 cups warm water
3/4 cups sugar
2 eggs
1/2 cup butter
1/2 cup vegetable shortening
2  tablespoons yeast
1 tablespoon sugar
2 tsp. salt
1 tsp. baking powder

Proof yeast by sprinkling yeast over 1 cup warm water. Wait a minute, then add 1 tablespoon sugar to yeast mixture. In a small bowl, melt 1 cup butter and shortening in water in microwave. In another large bowl, place 3/4 cup sugar. Pour butter mixture over sugar until sugar dissolves. Let cool 10 minutes so you don't kill the yeast! Add 2 cups flour with 2 beaten eggs. Beat well. Add 1 cup flour mixed with 2 teaspoons salt and 1 teaspoon baking powder. Add yeast mixture. Gradually add 3 cups flour until dough pulls away from bowl.

Let rise in clean, greased bowl, covered with a clean, dry cloth until doubled in size. Punch down. Roll out into two 1/4 inch thick circles. Spread each with 1/8 cup melted butter. Cut each diameter into 12 wedges using a pizza cutter. Roll from outside edges to inside point to make a crescent shape. Let raise second time for about 45 to 60 minutes. Bake in 375 degree oven for 10 to 13 minutes. You want the rolls to be slightly golden. Eat with more butter!

Butterflake rolls make my heart sing. My kids, especially boys, are enamored with these delectable homemade wonders. The dough is as good as the baked finish. They are mmmm, mmmm, good! 

We often make these on Sunday, because it is day we love to gather in the kitchen to bake together.


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