Homemade rolls are the BEST and these are FAST, EASY, and oh SOOO GOOD!!
Butterflake Rolls
- 1 1/4 c. evaporated milk
- 1 cup hot water
- 1/3 c. sugar
- 2 eggs
- 2 tbsp yeast
- 1/2 c. lukewarm water
- 1 tbsp salt
- 7 1/2 cups all-purpose flour
- 1/2 c. butter, softened
Optional savory topping:
- 2 cups fresh grated parmesan cheese
- 1 tbsp garlic
- 1 tbsp parsley
In a small bowl dissolve yeast and a pinch of sugar in 1/2 cup lukewarm water, set aside.
In a separate bowl, beat eggs, add milk, then hot water, sugar and salt.
Add yeast mixture, then flour gradually, using enough to make the dough workable, even slightly sticky.
Knead well, 3-4 minutes, then pour out on a well-floured board.
Divide dough into 2 equal parts.
Working with one section at a time, roll into a large circle (approximately 16 inches)
Spread 1/4 cup butter on the top.
If using the savory topping in a bowl combine the cheese, garlic, and parsley. Stir to combine. Spread 1/2 of this mixture over the butter.
Cut dough into pizza-shaped wedges (16 per circle).
Roll from the largest to the smallest end making a crescent shape.
Place on a greased sheet pan, or a pan lined with parchment paper.
Cover and let rise for 2 – 4 hours or until doubled.
Bake at 425 for 8-10 minutes.
Cool for 2 minutes then brush with additional melted butter.
Notes: You can divide the dough into 4 portions. This will make smaller appetizer-sized rolls.
