Butterflake Rolls | How to make Butterflake Rolls

By Namita Tiwari  |  22nd Oct 2017  |  
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  • Butterflake Rolls, How to make Butterflake Rolls
Butterflake Rollsby Namita Tiwari
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About Butterflake Rolls Recipe

Butterflake Rolls are amazingly soft and buttery. The rolls are brushed with melted butter between layers of enriched dough prior to baking. They are super soft and tender, and are perfect accompaniment to soups, stews and are delicious when eaten just plain. These rolls are best enjoyed fresh from the oven.

Butterflake Rolls, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Namita Tiwari. Butterflake Rolls is a dish which demands no explanations, it's a whole world of flavour in itself. Butterflake Rolls is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Butterflake Rolls by Namita Tiwari is perfect to serve 6 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Butterflake Rolls.

Butterflake Rolls

Ingredients to make Butterflake Rolls

  • All-purpose flour 3 cups
  • salt 3/4 teaspoon
  • Melted butter 3 tablespoons
  • Warm milk + 1/4 cup (if dough feels dry) 3/4 cup
  • sugar 3 tablepsoons
  • Instant dry yeast 1 1/2 teaspoons
  • butter (softened)1 stick

How to make Butterflake Rolls

  1. Whisk together flour and salt in a large bowl.
  2. Add melted butter and keep aside.
  3. Take milk, and add sugar. Stir to dissolve.
  4. Add yeast. Stir. Cover and let sit for 10 minutes or until frothy.
  5. Add yeasted milk to flour mixture. Knead for 6-8 minutes. You should get a slightly sticky and a very soft dough.
  6. Add more milk if the dough feels hard or dry.
  7. Transfer dough to an oiled bowl. Turn around once so that it is evenly coated with oil. Keep in a warm place for 1 hour or until double.
  8. While the dough is rising, generously grease one 12 cup muffin tray.
  9. Punch the dough. Sprinkle some flour on your counter. Roll out dough into one 12 inch x 8-inch rectangle.
  10. Brush the surface of the dough with softened butter.
  11. Cut the dough lengthwise into 4 even strips.
  12. Stack the strips on top of each other.
  13. With a sharp knife, cut the strips into 12 one inch sections.
  14. Place these 12 sections into the cavities of the pan so that the cut sides are on the bottom and top.
  15. Brush the tops with the remaining butter. Cover with a cling film and keep in a warm place for 45 minutes or until double.
  16. In the last 10 minutes of rising, preheat oven to 190 degrees C.
  17. Bake for 20 minutes. Rotate the muffin tray for even browning.
  18. Remove from the tray. Serve warm rolls with soup or stews.

My Tip:

Sprinkle some cheese and herbs between the layers of dough before baking to get cheesy rolls.

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