These soft dinner rolls have layers of butter laminated in them before baking. The butter layers are so yummy and easy to pull-apart. These rolls will have a major role on any special occasion.
Dinner rolls come in many forms; however there really are only two types. On is crunchy on the outside – soft on the inside dinner roll. The other, soft and buttery all the way from the crust to the center. Which is your favorite? These soft dinner rolls are soft and buttery with layers of butter that makes them super moist and easy to pull apart. My strawberry jam is a perfect topping for a warm buttery roll, fresh from the oven.
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How To Make The Dough.
Add all the ingredients for the dough to a stand mixer and mix for 7 minutes. Easy, Right!!! Well, not so fast. A couple of comments about the ingredients. Flour, use all-purpose. Yeast, use instant or rapid rise. If you don’t have the potato flour, use instant mashed potato flakes.
Put all the dry ingredients in the bowl first. Then warm the milk to 110 degrees, add the oil and eggs to the warm milk and mix. Add the liquid to the dry ingredients and mix in your stand mixer on medium-low for the 7 minutes. The dough should be soft and not stick to the sides of the bowl. Add a little more flour if the dough is sticky.
Laminate in the Butter.
Press the dough into a rough square, Spread about 1/2 tablespoon of very soft butter and fold as demonstrated in the pictures. After the folds rest the dough for 5 minutes and repeat the laminate process.
Butter and fold a total of 3 times and then place the dough in a bowl to rise. Cover and let rise in a warm place (about 76 degrees F) until more than double. This will take 2 – 3 hours.
Shaping And Baking.
Once the dough has more than doubled in size, gently deflate it to form a rectangle about 12 X 20 inches. Leaving some of the air in the dough will make it softer.
Spread the rectangle with a tablespoon of very soft butter. Cut the rectangle in half to form two squares of dough each about 10 by 12 inches.
Fold each square into a long envelope and cut into 5 or 6 pieces. Shape each roll into a round ball with the seam down. The may look more like a cinnamon roll than a dinner roll. When they rise this will be less evident. Put a piece of parchment in the bottom of the roll pan to make it easier to remove the soft dinner rolls after they are baked. Place the rolls in two 8 X 8-inch pans or one 9 by 12-inch pan.
Cover and let rise in a warm place for another hour, or until very puffy. Preheat oven to 375 degrees during the last 30 minutes of rising. Brush the rolls with melted butter and bake for 15 minutes.
Remove from the oven and brush with melted butter once more. Let cool for 10 minutes. Remember that parchment you put in the bottom of the pan? Voila, the rolls come out of the pan so easy. My rolls used to stick to the bottom of the pan. Being pull-apart rolls, they would always manage to pull apart, leaving part of the roll in the pan. No more, the parchment in the bottom of the pan lets you decide when and where they will pull-apart!
The best part of this recipe is enjoying these buttery soft dinner rolls fresh and warm from the oven. They are so buttery that you might even decide, no additional butter is required.
These soft dinner rolls can be made the day before and rewarmed just before serving. Freeze in a ziplock bag for up to 2 weeks. During thawing remove from the ziplock bag to keep the rolls from getting soggy.
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Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 4 cups all-purpose flour 17 ounces
- 2 tbsp Sugar
- 2 tsp yeast 1 package
- 1 tsp salt
- 2 tbsp potato flour If you don't have potato flour use 1/4 cup of instant potatoes.
- 1 cup milk warm to 110 degrees
- 2 large egg
- 1 tbsp vegetable oil
- 4 tbsp butter soft
- 2 tbsp butter melted
Instructions
Make the Dough.
- Put the flour, sugar, salt, yeast, and potato flour in the bowl of a stand mixer.
- Add together the warm milk, oil, and eggs. Mix and add to the dry ingredients.
- Mix on medium-low for 7 minutes. The dough should be smooth and soft. Add a little flour if needed to keep the dough from sticking to the sides of the bowl.
Laminate the dough
- Pat the dough into a rectangle, spread with 1 Tbsp butter.
- Envelope fold to form a long envelope.
- Then fold again to form a short envelope. Cover and rest for 5 minutes. Repeat the press into a rectangle, butter, and envelope folds a total of 3 times, then cover and let rise for 2 hours.
- At the end of the two hours, the dough should be more than double in size.
Shaping and Baking The Rolls.
- Once the dough has more than doubled in size, gently deflate it to form a rectangle about 12 X 20 inches. Leaving some of the air in the dough will make it softer. Spread the rectangle with a tablespoon of very soft butter. Cut the rectangle in half to form two squares of dough each about 10 by 12 inches.
- Fold each square (1/2 of the dough) into a long envelope and cut into 5 or 6 pieces for large rolls. Cut into 7 - 8 pieces for medium-sized rolls. Put a piece of parchment in the bottom of the roll pan to make it easier to remove the soft dinner rolls after they are baked. Place the rolls in two 8 X 8-inch pans or one 9 by 12-inch pan.
- Cover and let rise in a warm place for another hour, or until very puffy. Preheat oven to 375 degrees during the last 30 minutes of rising. Brush the rolls with melted butter and bake for 12 - 15 minutes. Internal temp of the roll should be 190°F The top will be a golden brown.
- Remove from the oven and brush with melted butter once more. These soft dinner rolls can be made the day before and rewarmed just before serving.
Notes
Nutrition
These rolls look amazing, I will be making them for Thanksgiving
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