You’d think the star of Thanksgiving dinner would always be the turkey – not in my house, it’s all about these amazing butterflake rolls! My family looks forward to these rolls every year, and there are never any leftovers.
Every year for Thanksgiving I make these butterflake rolls. I always have to make multiple batches because my brother will eat a half dozen rolls by himself – I’m not even exaggerating! They really are the very best rolls – not only are they beautiful but they taste delicious, in fact, you definitely don’t need to wait for a holiday occasion to whip up a batch.
How to make butterflake rolls
The dough starts off like any other dough with flour, yeast salt and milk. The magic is all in the folding process. The dough gets rolled out, covered in butter, folded, then the process is repeated twice more to get this pretty design and all of those flaky layers of delectable bread. It’s really not difficult to do, I promise. Baking is an exact science in so many ways – when it comes to this recipe, you definitely want to measure all the ingredients and make the dough as instructed, but for the rolling and folding process, you don’t have to be quite as precise. If your dough isn’t exactly the right sized rectangle it’s no big deal, they’ll still look beautiful and taste delicious.
You can certainly serve these butterflake rolls plain, or dress them up a bit with some butter and jam. Either way they’re the ultimate dinner roll for your holiday celebration. I always make these butterflake rolls early in the day, and instead of doing the final rise at room temperature I let them sit in the fridge. An hour before dinner I take them out of the fridge to let them finish rising and then pop them in the oven right before we’re ready to eat. My four year old calls these “bread cupcakes” and that’s really actually a great name for them! It would not be Thanksgiving at my house without these rolls and I hope you’ll give them a try this year too.
More Thanksgiving recipes
Green Bean Bundles Sweet Potato Casserole Loaded Mashed Potato Casserole Slow Cooker Glazed Carrots Pecan Pie Bars
This recipe was originally published on November 8, 2015 and was updated on November 13, 2017 with new photos.
