Butter Fan Rolls

4.56 from 9 votes

Plan ahead for these rolls. The dough will need to rise twice; complete processing time star-to-finish is about 4 hours. The rolls are not difficult, but time consuming (worth it!).

Prep Time3 30

Cook Time25

Total Time3 55

Course: Bread

Servings: rolls

Calories: 231kcal

Author: Good Dinner Mom

Ingredients

¾ cup warm milk, (110 degrees)
¼ cup sugar
1 large egg plus 1 large yolk, (room temperature)
1 Tablespoon instant or rapid-rise yeast
3 ½ cups all-purpose flour
2 teaspoons salt
8 Tablespoons unsalted butter, cut into 8 pieces and softened, plus 4 tablespoons unsalted butter, melted

Instructions

In bowl of a stand mixer, combine ¾ cup warm milk, ¼ cup sugar, 1 large egg and 1 large yolk, and 1 Tablespoon instant or rapid rise yeast and let sit until foamy, about 3 minutes. Add 3 ½ cups flour and 2 teaspoons salt. Fit stand mixer with dough hook and knead on medium-low speed until dough is shaggy, about 2 minutes.
With mixer running, add the 8 Tablespoons softened butter 1 piece at a time until incorporated. Continue to knead until dough is smooth, about 5 minutes. Transfer dough to greased large bowl, cover tightly with plastic wrap, and let rise at room temperature until doubled in size, about 1 ½ hours.
Grease 12-cup muffin tin. Press down on dough to deflate and transfer to lightly floured counter (do not over flour counter). Divide dough into 2 equal balls (about 1 pound each). Roll one dough ball into 15 by 12-inch rectangle with long side parallel to counter’s edge. This will be very thin.
Using pizza wheel, cut dough vertically into 6 (2 ½-inch-wide by 12-inch-long) strips. Brush tops of 5 strips evenly with 1 tablespoon melted butter, leaving 1 strip unbuttered. Stack strips squarely on top of each other, buttered to unbuttered side, finishing with unbuttered strip on top.
Using sharp knife, cut stacked dough strips crosswise into 6 equal stacks. Place stacks, cut side up, in each of 6 muffin cups. Repeat with remaining dough ball and 1 tablespoon melted butter. Cover tin loosely with plastic and let dough rise at room temperature until doubled in size, 1 ¼ to 1 ½ hours. Adjust oven rack to upper-middle-position and heat oven to 350 degrees.
Bake until golden brown, 20 to 25 minutes, rotating muffin tin halfway through baking. Brush rolls with remaining 4 Tablespoons melted butter. Let cool in muffin tin for 5 minutes. Remove rolls from muffin tin and transfer to wire rack. Serve warm or at room temperature.

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