These are fun rolls to make and not at all hard. Just make the dough, roll it thin, slice it and stack it. You turn the sticks on end in a muffin pan. We’ll show you how.
3 tablespoons butter, melted
about 1 3/4 cups water at 105 to 110 degrees
5 to 5 1/2 cups bread flour, Harvest King or equal
1 7-gram packet instant yeast
1/2 cup buttermilk powder
1/4 cup potato flour
1 teaspoons salt
3 tablespoons granulated sugar
1 teaspoon dough conditioner
3 tablespoons melted butter
Directions
- Butter the cavities of a standard 12-cup muffin pan.
- Place two cups of the bread flour and the yeast in the bowl of your stand-type mixer equipped with a dough hook. Add the water and mix for 30 to 60 seconds.
- Add three cups of the flour and then the salt, sugar, buttermilk powder, potato flour, and dough conditioner. Add the first three tablespoons of melted butter.
- Knead with the dough hook on medium speed for four minutes or until the gluten is well-developed adding more flour as required to make a soft dough ball.
- Grease a large mixing bowl. Turn the dough out into the large mixing bowl and turn once to grease both sides of the dough ball. Cover the bowl with plastic wrap and set it aside to rise until it has doubled.
- Divide the dough into two parts to work with one-half at a time. Cover one part while you work with the other.
- With a rolling pin, roll half of the dough into a rectangle with the dough only 1/8-inch thick.
- Cut the rectangle into 2-inch wide strips. With a pastry brush, brush the strips with melted butter. Stack six butter strips on top of each other. With a sharp knife or a bench scraper, cut the stacks into two-inch lengths. (We use a ruler to make the cuts but the pieces do not have to be precise.) You should have stacks of six layers about 2 inches by 2 inches.
- Repeat with the second half of the dough.
- Place each stack on edge in the buttered muffin pan cavities separating the layers with your finger. Cover and let rise for 45 minutes or until light and puffy.
- Bake at 375 degrees for 20 to 25 minutes or until the rolls are a golden brown. Brush the tops with the remaining butter and transfer the rolls to a wire rack. Serve warm.
