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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Grandma Jennie Groberg's Butterflake Rolls Recipe

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This recipe for Grandma Jennie Groberg's Butterflake Rolls is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. yeast
3/4 cup lukewarm water
3 eggs
3/4 cup sugar
2 1/2 tsp. salt
1 1/2 cup hot water
6 to 8 cups flour
1 can evaporated milk(1 1/2 cups)
soft butter
Directions:
Directions:
Dissolve yeast in lukewarm water. Beat eggs with a mixer or in Bosch, add sugar, salt, milk and hot water. Add yeast mixture. Slowly add up to 5 cups of the flour. Turn out on floured board (or oiled counter top) and knead in the remaining flour. (If using Bosch, change to the bread hook and continue adding the remaining flour, then turn out onto oiled counter.) Knead gently, keeping dough light -- don't add too much flour.

Roll out to about 1/2 inch thickness. Spread with soft butter. Cut dough in half and stack together. Roll again, Adding more soft butter as needed on each layer. Do this several times. On final time roll out until 3/4 inch thick. Cut in circles, using a small glass about 2 inches across. The dough should be quite light. Place each circle of cut layered dough on its side in a muffin tin cup.

Let rise 2 to 4 hours. Bake at 375º for 8 to 10 minutes.
Number Of Servings:
Number Of Servings:
makes about 4 dozen rolls

 

 

 

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