Description
Sixteen small butter-folded yeast dinner rolls in a 9-by-13-inch pan.
Ingredients
Scale
- 3 cups All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Fine salt
- 3/4 cup Whole milk, lukewarm
- 1 egg Large egg
- 4 tablespoons Unsalted butter, softened, for dough
- 3 tablespoons Unsalted butter, melted, for folding and top
Instructions
- Whisk 3 cups flour, 2 tsp instant yeast, 2 tbsp sugar and 1 tsp fine salt. Mix in 3/4 cup lukewarm milk, 1 egg and 4 tbsp softened butter. Knead about 8–10 minutes until dough is elastic and slightly tacky. Cover and rise approximately 75 minutes until visibly puffy.
- Grease a 9-by-13-inch pan. Roll dough to approximately 12 by 12 inches and cut a four-by-four grid of 3-inch squares. Melt the remaining 3 tbsp butter; brush each square lightly, making a line slightly off center. Fold each square over itself along that line to create an uneven pocketbook fold.
- Place the sixteen folded pieces in the pan with folded edges all facing the same way, leaving a little room to puff. Cover loosely and rise about 45 minutes. Heat oven to 375°F toward the end of the rise.
- Bake at 375°F approximately 20–25 minutes until tops are golden and inner dough is baked. Brush with remaining melted butter while warm, cool about ten minutes, then lift and serve. A test should confirm pan fit, butter sufficiency and whether any folds spring open.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 130 minutes, included in the total.
Untested estimate: first rise 75 minutes, shaped rise 45 minutes and cool ten minutes; oven preheat excluded.
- Prep Time: 40 minutes
- Chilling, resting or cooling: 130 minutes
- Cook Time: 25 minutes
- Category: Breads
Nutrition
- Serving Size: One folded roll