Iconic Watson family Thanksgiving roll recipe.
Butterflake Rolls
- 1 1/3 cup scalded milk, cooled to lukewarm
- 1 1/2 tablespoons instant yeast, dissolved in 1/3 cup warm water
- 2 eggs, beaten
- 1/4 cup sugar
- 3/4 teaspoon salt
- 4 cups flour
- 1/2 cup butter, softened
- Mix flour and salt in a large bowl. Mix eggs, sugar, and yeast. Add wet ingredients to flour mixture and stir thoroughly.
- Cover and let rise 45 minutes.
- After 45 minutes, butter hands and a cutting board.
- Divide the dough in half. Pat one half of the dough into a rectangular shape on the cutting board to be about 6×12 inches.
- Fold over 1/3 and pat with butter. Fold over again. Repeat three times, using half the butter for each half of the dough.
- Cut the dough in strips, one inch wide and six inches long.
- Tie each strip into a knot and drop into a greased muffin tin.
- Cover and let rise 45 minutes.
- Bake at 375°F for 12 to 15 minutes.
Makes 24 rolls.