Butterflakes

http://www.cheekykitchen.com/2011/06/how-to-make-butterflake-rolls-if-youre-not-martha-stewart.html

Butterflake Rolls

Flaky, buttery, and ridiculously delicious (if ever so slightly messy and kind of ugly-ish), these butterflake rolls are simple to make and tremendously tasty. Serve them alongside your favorite Sunday dinner, barbecued meat, or pasta dish. Makes 12 rolls.

Ingredients:

1 tablespoon yeast
3/4 cup very warm water
1/4 cup sugar
1 egg
2 egg yolks
3/4 teaspoon kosher salt
1/2 cup buttermilk
2 1/2 – 3 cups all-purpose flour
1 stick butter, softened

Directions:

Prepare a muffin tin for baking by spraying it with nonstick cooking spray, or tossing a small pat of butter into the bottom of each cup. Set aside.

In a large bowl, mix yeast in 1/4 cup warm water until dissolved. Add the sugar. Whisk, in the salt and eggs. Beat in milk and remaining water until well-mixed.

Use a wooden spoon to stir in about 2 1/2 cups of flour, adding more (up to 3 cups) as necessary to make a soft dough. You want to be able to knead the dough and not have it stick to your fingers, but still have the dough be soft and pillowy. Less is definitely more here.

Knead dough a few times. Roll out dough to 1/2 inch thickness and spread with a thin layer of butter (it should be about 2 tablespoons). Fold dough in half, then spread with butter. Repeat this 4 more times.

Once you've finished buttering, roll into 1/2 inch thickness and cut dough into 1×1 inch squares. Place 3-4 squares upright in each non-stick sprayed muffin tin. Let rise about 45-60 minutes, or until well risen.

Bake in middle rack at 400° F for 15 minutes or until golden brown.

Bread/rolls

http://www.tasteofhome.com/recipes/potluck-pan-rolls

• 1 package (1/4 ounce) active dry yeast
• 1/3 cup plus 1 teaspoon sugar, divided
• 1-1/2 cups warm water (110° to 115°),divided
• 1/2 cup butter, melted
• 2 eggs
• 1/4 cup instant nonfat dry milk powder
• 1-1/4 teaspoons salt
• 5-1/2 to 6 cups all-purpose flour

1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add the butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13-in. x 9-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 17-20 minutes or until golden brown. Cool on wire racks. Yield:27 rolls.