Butter Roll-ups Recipe
Butter Roll-ups are a delicious, fluffy, and buttery treat that works perfectly for breakfast, dinner, or any time in between. This recipe is adapted from King Arthur Flour and produces soft, squishy rolls that are just heavenly. I’ve also included some of my favorite variations at the end, so feel free to get creative!
Preparation Time and Yield:
- Prep Time: 3 hours
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Servings: 24 rolls
- Calories per Roll: 130.1 kcal
Ingredients:
| Ingredient | Quantity |
|---|---|
| Low-fat milk (warm) | 1 1/4 cups |
| Potato flour | 1/4 cup |
| Butter (softened) | 1/4 cup |
| Salt | 1/2 teaspoon |
| Sugar | 2 tablespoons |
| Instant yeast | 1/4 teaspoon |
| All-purpose flour | 2 cups (plus 3/4 cup reserved) |
Nutritional Information (Per Roll):
| Nutrient | Amount |
|---|---|
| Calories | 130.1 kcal |
| Total Fat | 4.2 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 10.8 mg |
| Sodium | 228.1 mg |
| Total Carbohydrates | 20.1 g |
| Dietary Fiber | 0.7 g |
| Sugars | 2.9 g |
| Protein | 2.9 g |
Instructions:
Step 1: Prepare the Dough
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Combine Ingredients: In a large mixing bowl, combine low-fat milk, potato flour, butter, salt, sugar, instant yeast, and about 3/4 cup of the all-purpose flour (keep the remaining flour aside).
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Form the Dough: Stir the mixture until it forms a cohesive dough. It will be slightly sticky but should hold together.
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Kneading the Dough: On a lightly oiled surface or using a mixer with a dough hook, knead the dough for about 5-8 minutes. Add the remaining flour (from the 3/4 cup) a little at a time until the dough becomes soft, supple, and smooth. You want it to be workable but not too sticky—add just enough flour to achieve this consistency. Be careful not to over-flour the dough, as it should remain light and soft.
Step 2: First Rise
- First Proof: Lightly grease a large bowl and place the dough inside. Cover it with plastic wrap or a proofing cover and let the dough rise for about 1 hour. It should puff up, but it might not double in size.
Step 3: Shaping the Rolls
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Deflate the Dough: Once the dough has risen, gently deflate it by pressing down lightly with your hands.
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Divide and Roll: Transfer the dough to a lightly oiled work surface. Divide it into two equal portions. Roll each portion out into a 14-inch circle using a rolling pin.
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Butter and Cut: Brush each circle with 1 tablespoon of melted butter. Then, using a sharp knife or pizza cutter, cut each circle into 12 wedges (like slicing a pizza).
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Shape the Rolls: Starting at the wide edge of each wedge, roll it up toward the point, similar to how you would roll a croissant. Pinch the point to the bottom of the roll to seal it in place. This will give your rolls a nice shape that holds as they bake.
Step 4: Second Rise
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Place on Baking Sheet: Arrange the rolls on a lightly greased or parchment-lined baking sheet with the points tucked underneath to help the rolls maintain their shape as they rise and bake.
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Final Proof: Cover the rolls with a clean cloth or plastic wrap and let them rise for another 90 minutes, until they become puffy. Again, they might not double in size, but they will have a light, airy appearance.
Step 5: Bake the Rolls
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Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
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Brush with Butter: Just before placing the rolls in the oven, brush them with some more melted butter. This ensures a soft crust and enhances the flavor.
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Bake: Bake the rolls for 18-20 minutes, or until they are a light golden brown. Be careful not to let them get too dark, as this can dry them out. The goal is to keep them soft and tender.
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Final Butter Brush: After you remove the rolls from the oven, brush them with more melted butter while they’re still warm for that perfect finish.
Variations
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Lecithin-Soft Rolls: For extra soft rolls, replace 2 tablespoons of the butter with 2 tablespoons of granular lecithin. This makes the rolls even fluffier.
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Cinnamon-Sugar Monkey Bread: To make cinnamon-sugar monkey bread, roll the dough into small balls. Dip each ball into melted butter, then roll it in cinnamon sugar. Place the balls into a greased 9-inch round pan so they’re almost touching. Let them rise and bake as directed. This creates delicious cinnamon pull-aparts!
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Cheese Rolls: Add a cheesy twist! After rolling the dough into circles, brush with melted butter, then sprinkle with grated cheese of your choice. Shape into crescents and bake as instructed for cheesy, buttery goodness.
Expert Tips for Perfect Rolls:
- Flour Caution: The dough should be soft and a little sticky, so resist the urge to add too much flour. Adding just enough will give you the softest rolls.
- Rising: If your kitchen is cold, try placing the dough in a warm, draft-free spot to help it rise.
- Butter Brushing: Don’t skip the final brush of butter once the rolls come out of the oven—it adds a beautiful sheen and enhances the flavor of the rolls.
- Storage: Store leftover rolls in an airtight container for up to 3 days at room temperature. You can also freeze them for longer storage; just warm them up in the oven before serving to bring back their soft texture.
Enjoy your warm, buttery, and fluffy Butter Roll-ups, whether you serve them fresh from the oven or enjoy them later. These versatile rolls are a hit for breakfast, dinner, or even as a treat for guests.
