Buttercrust Flake Aparts Recipe

Description

From the treasured pages of our beloved Pillsbury baking cookbook, Buttercrust Flake Aparts have become a family tradition that graces our dinner parties and home gatherings. These flaky, buttery rolls are always a hit, combining the perfect balance of rich flavor and delightful texture. Get ready to impress your guests and loved ones with this delectable bread recipe!

Nutrition Information (per serving)

Calories: 166.2 kcal
Fat Content: 5.1 g
Saturated Fat Content: 3.1 g
Cholesterol Content: 13 mg
Sodium Content: 319.1 mg
Carbohydrate Content: 26 g
Fiber Content: 0.9 g
Sugar Content: 4.4 g
Protein Content: 3.9 g

Yield

Makes: 20 rolls

Preparation and Cooking Times

Prep Time	Cook Time	Total Time
1 hour 50 minutes	15 minutes	2 hours 5 minutes

Ingredients

4 1/2 – 5 cups of flour
1/3 cup of sugar
2 teaspoons of salt
1/2 teaspoon of baking soda
2 teaspoons of active dry yeast
1 2/3 cups of buttermilk
1/2 cup of butter (divided, part for the dough and part melted for brushing)

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to get it nice and hot for baking the rolls.
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Combine Dry Ingredients: In a large bowl, mix together 2 cups of flour, 1/3 cup of sugar, 2 teaspoons of salt, 1/2 teaspoon of baking soda, and 2 teaspoons of active dry yeast. This will be the base of your dough.
Heat Wet Ingredients: In a saucepan, gently heat 1 2/3 cups of buttermilk and 1/4 cup of butter until the mixture is warm (the butter doesn’t need to be completely melted). The warmth helps to activate the yeast.
Mix Wet and Dry Ingredients: Pour the warm buttermilk mixture into the bowl with the dry ingredients. Blend until everything is moistened, then beat the mixture for 2 minutes to ensure it’s well combined.
Add Remaining Flour: Gradually stir in the remaining flour by hand until the dough becomes stiff and difficult to stir. This helps to develop the gluten, giving the rolls their structure.
First Rise: Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This is where the yeast works its magic!
Prepare the Dough for Shaping: Once the dough has risen, punch it down to release the air. Roll it out on a floured surface to form a large rectangle, approximately 15×15 inches.
Brush with Butter: Generously brush the rolled-out dough with melted butter. This adds a rich, buttery flavor to the rolls.
Cut and Stack: Cut the dough into 10 even strips. Stack 5 strips on top of each other to make 2 layered stacks.
Cut and Arrange: Cut each stacked strip into 10 equal pieces. Place each piece cut-side down into greased muffin tins. This will create the delightful flake-apart effect when baked.
Second Rise: Cover the muffin tins and let the dough rise for an additional 30 minutes.
Bake: Bake in the preheated oven for 15-20 minutes, or until the rolls are a beautiful golden brown.
Serve Warm: If you prefer to serve the rolls fresh and warm at your party, partially bake them at home until they are just starting to brown (about 10 minutes). Refrigerate them until ready to serve. Finish baking at the party by popping them into the oven until fully browned.

Notes

Partial Baking: If you plan to partially bake the rolls and finish them at the party, remember to refrigerate them after the initial bake. This will keep them fresh until you’re ready to serve.
Serving Suggestion: These rolls are perfect for potlucks and dinner parties, where their buttery, flaky texture will be sure to impress. Enjoy them warm for the best experience!

Enjoy your Buttercrust Flake Aparts, a delightful addition to any meal, and a surefire way to bring joy to your gatherings! 🍞✨