buttery-fan-dinner-rolls

Did you ever have a buttery roll that you just couldn’t resist? Well that’s what I made, and the family could not get enough of them. These Buttery Fan Dinner Rolls, are the most delicious bread, that I have ever had with any dinner. Actually, you can have them anytime, and you will be floored!

I caution you with this warning: YOU Will GET ADDICTED!!

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I served them for Thanksgiving, but then, the next morning for breakfast, we warmed them up, and had them with coffee, for the best breakfast ever! These rolls, take a bit of work, but they are so worth it. They need about 3 hours total to rise, and when they are done baking, they can be pulled apart in layers, and they are a delicious buttery, sweet, goodness, that can not be ignored.

buttery-fan-rolls

After you mix the dough, just place dough in a large bowl, and cover, so that it can rise, and double in size. This will take about an hour and a half. Once you roll out the dough, just use a pizza cutter, and make thick strips, and stack them, once brushed with melted butter. Then cut the stacks in portions, and place them in prepared muffin tins, cover with a piece of plastic wrap, and let rise again, for another one and a half hours.

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Remove plastic wrap, and bake for 20 minutes, to a golden color, and be prepared to be in awe! I adapted this recipe from Cooks Country Magazine, and even though it was stated that you can get a dozen rolls from this batch, I was only able to get ten rolls, so next time, I am definitely making more! Much more!

If you have these once, you will want to make them every week, let alone every holiday dinner. I’m going to make a double batch this Christmas, just to make sure, that I have enough, because they go fast! Like Black Friday fast!! Like fighting over the last one fast, so I need to make much more next time, so that I can have them with a cup of steaming coffee as well. Try these and you will see!

3/4 cup warm milk (110 degrees)
1/4 cup granulated sugar
1 large egg (Room temperature)
1 large egg yolk (Room temperature)
1 tablespoon instant or rapid rise yeast
3 1/2 cups all purpose flour
2 teaspoons salt
8 tablespoons unsalted butter, cut into 8 pieces and softened
4 tablespoons unsalted butter, melted

In the bowl of an electric mixer, add milk, sugar, egg, egg yolk, and yeast, and mix a little with a fork until combined a bit, then let it sit until it gets foamy, about 3 minutes.
Add flour and salt, and mix with a dough hook, on medium-low speed, until dough is combined, about 2 minutes.
With mixer running, add in softened butter pieces, 1 at a time, until incorporated.
Continue to kneed, until dough is smooth.
Transfer dough, to a large, greased bowl, cover tightly with plastic wrap, and let rise at room temperature, for 1 1/2 hours, until dough has doubled in size.
Spray a 12 cup muffin tin, with a non-stick spray. Set aside.
Press down on dough to deflate, and transfer to a lightly floured surface.
Divide dough into two equal balls, and roll one ball into a rectangle shape of 15×12, with long side parallel to counter’s edge.
Using a pizza wheel, cut dough vertically into 6 strips, that measure about 2 1/2 inches wide by 12 inches long.
Brush tops of strips with butter, and stack strips of dough, onto each other, buttered to un-buttered side.
Using a sharp knife, cut stacked dough strips, into 6 equal stacks, and place stacks cut side up into each of 6 prepared muffin cups.
Repeat with remaining dough ball, and 1 tablespoon melted butter.
Cover muffin tin loosely with plastic wrap, and let dough rise until doubled at room temperature for 1 1/2 hours.
Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
Bake until golden brown, 20-25 minutes, rotating muffin tin halfway through baking.
Brush rolls with remaining 2 tablespoons melted butter.
Let cool in muffin tin for 5 minutes, and transfer to a wire rack.
Serve warm, or at room temperature.

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Buttery Fan Dinner Rolls

Ingredients

  • 3/4 cup warm milk (110 degrees)
  • 1/4 cup granulated sugar
  • 1 large egg (Room temperature)
  • 1 large egg yolk (Room temperature)
  • 1 tablespoon instant or rapid rise yeast
  • 3 1/2 cups all purpose flour
  • 2 teaspoons salt
  • 8 tablespoons unsalted butter, cut into 8 pieces and softened
  • 4 tablespoons unsalted butter, melted

Instructions

  1. In the bowl of an electric mixer, add milk, sugar, egg, egg yolk, and yeast, and mix a little with a fork until combined a bit, then let it sit until it gets foamy, about 3 minutes.
  2. Add flour and salt, and mix with a dough hook, on medium-low speed, until dough is combined, about 2 minutes.
  3. With mixer running, add in softened butter pieces, 1 at a time, until incorporated.
  4. Continue to kneed, until dough is smooth.
  5. Transfer dough, to a large, greased bowl, cover tightly with plastic wrap, and let rise at room temperature, for 1 1/2 hours, until dough has doubled in size.
  6. Spray a 12 cup muffin tin, with a non-stick spray. Set aside.
  7. Press down on dough to deflate, and transfer to a lightly floured surface.
  8. Divide dough into two equal balls, and roll one ball into a rectangle shape of 15x12, with long side parallel to counter's edge.
  9. Using a pizza wheel, cut dough vertically into 6 strips, that measure about 2 1/2 inches wide by 12 inches long.
  10. Brush tops of strips with butter, and stack strips of dough, onto each other, buttered to unbuttered side.
  11. Using a sharp knife, cut stacked dough strips, into 6 equal stacks, and place stacks cut side up into each of 6 prepared muffin cups.
  12. Repeat with remaining dough ball, and 1 tablespoon melted butter.
  13. Cover muffin tin loosely with plastic wrap, and let dough rise until doubled at room temperature for 1 1/2 hours.
  14. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
  15. Bake until golden brown, 20-25 minutes, rotating muffin tin halfway through baking.
  16. Brush rolls with remaining 2 tablespoons melted butter.
  17. Let cool in muffin tin for 5 minutes, and transfer to a wire rack.
  18. Serve warm, or at room temperature.
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What kind of bread rolls, do you serve for the holidays? Let me know in the comments! Happy Holiday’s!

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