I love these flaky dinner rolls because they’re different. There’s a bit of a process involved in making them– similar to the process of making flaky buttermilk biscuits where you butter and fold the dough. The whole process is worth it though because they turn out to be pretty delicious. Serve these for a special holiday dinner with your Brown Sugar Glazed Ham, Garlic Mashed Potatoes and Green Beans with Caramelized Shallots. They’re nice rolls to serve at Easter or Thanksgiving, and I’m sure they’ll be appreciated for other occasions too.
Ingredients needed:
milk sugar active dry yeast flour salt butter cooking spray
How to make Flaky Dinner Rolls:
Combine warm water with sugar and yeast. Let it stand for 5 minutes. Add flour and salt, and stir to combine. Turn the dough out onto a floured surface and knead for 5 minutes. Let the dough rest for 5 minutes. Roll the dough out on the back (floured) surface of a baking sheet. Spread the dough with butter. Fold the buttered dough and then freeze for 10 minutes. Roll it out again, fold it again and freeze for another 10 minutes. Roll it out one last time, and roll it up jelly-roll style.
Cut the roll of flaky dinner rolls dough with a serrated knife into 12 equal slices, and place them into a muffin tin. Cover the tin, and let the dough rise for about 45 minutes in a warm place.
How to create a warm place for rising dough:
*If you don’t have a warm place for rising, use your oven if it’s available. Give it a 60 second heat-up, and then turn the oven OFF. Turn on the oven light and use the inside of the warm oven for your rising.
Bake for 20 minute, until they’re beautiful and golden brown.
Your Flaky Dinner Rolls are then ready to serve. They’re best when served warm. They’re perfectly fine to make ahead, and then warm-up in the oven when ready to serve. Just wrap them in foil and put them in a warm oven to heat up. Leftovers are good a day or two after baking as well. Enjoy!
