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Butter Flake Rolls Recipe

Butter Flake Rolls

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Average Rating:

Total Reviews: 12

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  • on February 20, 2013

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    They really are delicious and not at all complicated to make. For some reason the initial rise just didn't happen, but I've learned not to panic over that. They rose slightly when positioned in the muffin tins and came out puffy and light after about 10-12 minutes of baking. I also needed to add a little extra flour to the dough. I like the garlic salt idea and may try that next time (and there WILL be a next time, since my family just loved these.

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  • on August 12, 2012

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    Oh my! SO SO SO good. Wouldn't call this diffcult but the only problem was that my dough was *extremely* wet. I had to add so much more flour than the recipe asked for. I think I may have added close to 2 ADDITIONAL cups to get it to the consistency that AB showed on his video.

    I also added my own touch - some garlic salt to the dough. Definitely a keeper!

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  • on August 10, 2012

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    NEED TIPS FOR USING YEAST.

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  • on January 14, 2012

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    I made these for Christmas and my family loved them. I am making them again today for my son because my brother took all the left over ones on Christmas. They were light, soft and very buttery. Great tasting and easy to make

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  • on December 25, 2011

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    I just made these as my inaugural recipe on the new stand mixer I got for Christmas. Just as Alton describes on the episode, they're like edible hugs. They're soft and buttery with the perfect amount of sweetness. I brushed the tops with a mixture of 1 tablespoon of honey and 1 tablespoon of melted butter just before baking, and that made them extra shiny and golden brown. I'll make these over and over again.

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  • on December 25, 2011

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    As usual AB comes through with some Good Eats. If you wanna impress some one or just simply want fun dinner rolls that are amazingly fun and easy to make then this is what you should choose. I was impressed with how good, fun, and easy these were to make.

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  • on November 03, 2011

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    i enjoy the way the flake apart

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  • on May 12, 2011

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    AB is almost always right. These rolls are easy to make and, after you figure out some of the basic technique of getting the little buggers in the muffin tins so they look right when they get that yeast bloom from the oven and turn into the most beautiful...Well, they really are good, and they look, um, fancy.

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  • on April 27, 2011

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    The rolls were so pretty and I was amazed I could make something that looked like that. I also disagree with the 'difficult' rating, they were not hard to make. In fact they were fun. Next time I will use half the butter on the rolled dough before I cut it into strips, and the other half on top of the rolls before they go in the oven. They smell so good when they are baking, and the taste is heavenly. My kids loved peeling them apart; interactive food is good!

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  • on April 25, 2011

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    Quintessential American dinner roll. No more frozen rolls, no more from the bakery. These we easy to make- I don't understand the "Difficult" rating it got. If you weighed everything out, like the recipe calls for, then it turns out just fine, not wet or sticky like previous posters. I made three batches 4/24 for Easter Sunday dinner, just to fine tune how long *my* oven took to bake them: 5 minutes, rotate pan, 5 minutes. I would suggest doing a trial run with your oven as well.

    Top notch Americana! Thanks AB!

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