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Butter Roll-Ups

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Butter Roll-Ups

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These in point of fact are not crescent rolls, since we want to go away them simply undeniable log-shaped. But if you wish to lead them to into crescent rolls, observe the instructions beneath, bending them into the function curve after they have got been rolled up.

At a look

Prep
Bake
Total
Yield
16 to 24 rolls

Nutrition data

Ingredients

Dough

  • 1 1/four cups milk
  • 1/four cup potato flour
  • 1/four cup King Arthur Easy-Roll Dough Improver, not obligatory, however useful
  • 1/2 cup (eight tablespoons) butter
  • 2 teaspoons salt (use 1 three/four teaspoons if you are the use of salted butter)
  • 1/four cup sugar
  • 2 teaspoons immediate yeast
  • four cups King Arthur Unbleached All-Purpose Flour or four 1/four cups Pastry Flour Blend

Topping

  • three/eight cup (6 tablespoons) butter, melted

Dough

  • 10 oz. milk
  • 1 five/eight oz. potato flour
  • 1 1/four oz. King Arthur Easy-Roll Dough Improver, not obligatory, however useful
  • four oz. butter
  • 2 teaspoons salt (use 1 three/four teaspoons if you are the use of salted butter)
  • 1 three/four oz. sugar
  • 2 teaspoons immediate yeast
  • 17 oz. King Arthur Unbleached All-Purpose Flour or 17 oz. Pastry Flour Blend

Topping

  • three oz. butter, melted

Dough

  • 283g milk
  • 46g potato flour
  • 36g King Arthur Easy-Roll Dough Improver, not obligatory, however useful
  • 113g butter
  • 2 teaspoons salt (use 1 three/four teaspoons if you are the use of salted butter)
  • 50g sugar
  • 2 teaspoons immediate yeast
  • 482g King Arthur Unbleached All-Purpose Flour or 482g Pastry Flour Blend

Topping

  • 85g butter, melted

Instructions

  1. Combine all the dough elements — through hand, mixer, or gadget — stirring and kneading to shape as clean, supple dough.
  2. Place the dough in a calmly greased bowl, quilt the bowl with plastic wrap or an evidence quilt, and make allowance it to upward thrust for approximately 1 hour, or till it is puffy. Don’t fear about it doubling in bulk, as it most definitely would possibly not.
  3. To form and bake the rolls: Gently deflate the dough, and switch it to a calmly greased paintings floor.
  4. Divide it in part, and roll each and every part right into a 14″ circle. Brush each and every circle with about 1 tablespoon melted butter.
  5. Cut each and every circle into eight or 12 pie-shaped wedges.
  6. Starting with an periphery, roll each and every piece up against its level. Pinch the purpose to the ground of the roll to seal it.
  7. Lightly grease (or line with parchment) two baking sheets.
  8. Place the rolls at the baking sheet, with the issues tucked beneath. Cover them with an evidence quilt or calmly greased plastic wrap, and make allowance them to upward thrust for approximately 90 mins, or till they are puffy (despite the fact that they would possibly not be doubled in bulk).
  9. While the rolls are emerging, preheat the oven to 350°F.
  10. Brush the rolls with 2 tablespoons of butter earlier than you set them within the oven.
  11. Bake them for 18 to 20 mins, till they are a gentle, golden brown. Don’t allow them to get deep brown, as they’re going to dry out and develop into tricky. These rolls are designed to be cushy and a little bit squishy.
  12. Remove the rolls from the oven, and brush them with the rest 2 tablespoons butter.
  13. Store at room temperature for as much as three days or as much as a month within the freezer.

Nutrition Information

  • Serving Size1 rolls, 43g
  • Servings Per Batch24 rolls
Amount Per Serving:
  • Calories126 cal
  • Calories from Fat
  • Total Fat4g
  • Saturated Fat
  • Trans Fat
  • Cholesterol11mg
  • Sodium192mg
  • Total Carbohydrate17g
  • Dietary Fiber1g
  • Sugars2g
  • Protein3g

* The vitamin data equipped for this recipe is made up our minds through the ESHA Genesis R&D device program. Substituting any elements might alternate the posted vitamin data.

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