Cover recipe from Cooking Light, November 2005
Flaky Dinner Rolls
Cooking Light writes that these superlative rolls derive their texture and beautiful shape from employing a simple folding technique twice and allowing them to rise just once. The dough is buttered and then folded and rolled. I did the same thing once for a Daring Baker’s challenge making a buttery Danish pastry. They’re not tough to make- just read through and follow the directions step-by-step. The folding and rolling and re-folding and rolling is what makes these little rolls look like they do- swirly layers and a tender, pull apart bread.
This is a great one for Thanksgiving, or better yet to dunk in the turkey soup that you’ll make with your leftovers.
Flaky Dinner Rolls
Source: Cooking Light, November 2005
Ingredients:
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray
Directions:
Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 375°.
Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.
Nutritional Information
Calories: 160 (18% from fat)
Fat: 3.2g (sat 1.5g,mono 1.2g,poly 0.2g)
Protein: 4.2g
Carbohydrate: 28.3g
Fiber: 1g
Cholesterol: 8mg
Iron: 1.7mg
Sodium: 178mg
Calcium: 25mg
Serves 12 (1 muffin per serving)
Notes from Culinary Covers:
*I found it a bit difficult to roll the dough into a 12×10-inch rectangle. I just rolled it as large as I could and then did the folding and re-rolling. I don’t think it made much difference. As long as you have some semblance of a large rectangle, it should be just fine (and mine was).
*I found the cutting easiest to do with a serrated knife. Slice through gently moving the knife back and forth to keep the shape of the rolled dough.
*Once you’ve cut your slices of dough and placed them into your muffin tin, you can cover and refrigerate until you’re ready to bake them (overnight is fine). When you’re ready to bake, cover lightly with a dish towel and let rise until doubled in size.
*It’s best to bake these in a muffin tin, which will help them keep their shape. They’ll flatten out more if baked on a baking sheet.
*If you don’t have a warm place for rising, use your oven if it’s available. Give it a 60 second heat-up, and then turn it off. Turn on the oven light and use the inside of the oven for your rising.
*These are easy to warm up, and they’re still great as leftovers a day or two after baking.
Did this recipe deserve the cover: I’m gonna give that an enthusiastic YES! They’re light and flaky and surprisingly buttery- worth every bite of their 160 calories.
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{ 15 comments… read them below or add one }
LOVE your photo!! I’m making rolls this week myself and now I know which ones to make! Sounds like a winner!
FABULOUS!! Love the little swirl on top
They look so yummy. I wonder if I could do them in my bread machine with the cycle dough. Great photo
I love homemade rolls, these are so cute with the swirls too! I’m even more impressed you still have a 2005 issue of Cooking Light!
Look great Lori! I have missed my Coking Light while in Italy the past 6 months. Great photo too!
Such a pretty roll and I love that it’s Cooking Light!
They seem easy enough, but I always have a problem with dough. Freezing it between steps will likely keep everything together! Great idea for the holidays…
Love the flaky layered look. Maybe I’ll try those! Thanks, Lori.
Definitely gonna try these. I rarely meet a roll I don’t like.
Not only do they look delicious, they are gorgeous!
lovely looking rolls! and loved your click!
Nice shot! The rolls look super flaky!
I developed this recipe “Flaky Dinner Rolls” when I was a Test Kitchen Associate for Cooking Light magazine. I am delighted to read such positive comments ! Lori – I think your blog is fascinating – I love getting the perspective. Best, Kathryn Conrad
Do you deliver these awsome looking rolls cooked, or frozen, ready to cook?
Marguerite- I’m afraid I’m not sure what you’re asking…