Sweet Butter Rolls
Yield: 12 Rolls
Sweet Butter Rools
Prep time: 1 H & 25 MCook time: 30 MinTotal time: 1 H & 55 M
These ooey-gooey rolls are made up of tender, flaky dough filled with butter, sprinkled with sugar and nutmeg or cinnamon, rolled into pinwheels, and baked
Ingredients
Dough
- ½ cup unsalted butter, melted
- 2 cups whole milk, warm to the touch
- ½ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- 5 cups flour, divided
- 1 teaspoon baking powder
- 2 teaspoons salt
Filling
- ¾ cup butter, softened
- ¾ granulated sugar
- 1/4 tsp cinnamon
Instructions
- In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow to cool slightly.
- Sprinkle the yeast evenly over the warm mixture and let set for 1 minute.
- Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size.
- Remove the towel and add an additional ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- Mix the butter, sugar and cinnamon into a paste and spread evenly over the dough
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
- Generously butter a muffin tin, generally 12 spots. Place the cut rolls into a muffin tin and let rise for 30 minutes,
- Preheat oven to 350˚F (180˚C). Bake for 25-30 mins or until golden brown