Quick and Fluffy Butter Rolls

butter rolls

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These butter rolls are quick to make for a yeast roll and they are deliciously light and fluffy!

Admittedly, they’re not the healthiest. I am going to be trying to replicate this result with a few different ingredients soon, but these tools are always a nice treat. This is a recipe I keep on reserve for holidays like Thanksgiving, Christmas, Easter, and birthday gatherings.

butter rolls in a cast iron skillet

What Type of All-Purpose Flour Should I Buy?

Not all flour is made equal. In fact, there are tons of different kinds of flour out there! I am not talking about almond flour, coconut flour, etc. I am talking about wheat flour. Here are just a few varieties of wheat flour available:

  • Soft winter wheat
  • Rye
  • Kamut
  • Einkorn
  • Spelt
  • Hard white wheat
  • Buckwheat Flour

There are many more than what I have listed. With all these varieties you might be asking yourself, “then what is all-purpose flour?” Well, all-purpose is a label to reference the gluten content. All-purpose flour has a medium gluten content that makes it nice for breads, doughs, cakes, etc. It is an “all-purpose” baking flour. That being said, you can buy an all-purpose flour made with different kinds of wheat.

In this recipe, I used a generic all-purpose organic flour that you can find at your local Walmart. However, you could also use all-purpose einkorn flour or another variety of all-purpose flour.

Here is a fun read if you are interested in learning more about the different kinds of flours: A Guide to Different Types of Wheat Flour (thespruceeats.com)

Butter Rolls Ingredients

Dry mixture

  • 1/2 cup of shortening
  • 1/2 cup of sugar
  • 1 teaspoon of salt
  • 4 1/2 teaspoons of yeast
  • 5 cups of flour divided (2 in the first mixture, 3 added later when kneading)
dry ingredients cut together in a glass bowl with a pastry cutter resting on the side of the bowl

Wet Mixture

  • 2 eggs
  • Measuring cup with eggs in it filled to the two cup mark with warm/hot water

Brush With Butter After They’re Baked

  • 6 tablespoons of melted butter
dough that has risen sitting in a glass bowl with the plastic wrap pulled back

How to Make Butter Rolls

In a large bowl add all the ingredients for your dry mixture: 1/2 cup of shortening, 1/2 cup of sugar, 1 tsp of salt, 4 1/2 tsp of yeast, and 2 cups of flour.

Use a fork or pastry cutter to mix it together.

Next, crack 2 eggs into a 2 cup glass measuring cup and beat them with a fork.

Fill the measuring cup up to the 2 cup mark with warm water. (it should not be boiling hot, but a little warmer than lukewarm to activate the yeast)

Pour the wet mixture over the dry mixture and mix using your mixer’s paddle attachment.

Slowly add 3 cups of flour and switch to the dough hook when needed.

Cover the bowl with plastic wrap and let it rise for about 20 minutes in a warm oven. (I set mine to 170 degrees Fahrenheit)

dough turned out onto a cutting board
little girl rolling out the dough
butter roll dough rolled out into a large rectangle

Remove the dough from the oven and knead it on a well-floured surface. Roll it out in a large circle or rectangle. (roughly 1/4 inch thick)

Use a pizza cutter to slice the dough into 16 pizza slices/triangles.

Roll the slices from the large end to the small end like a crescent. Set them upright in your baking dish and let them rise for another 20 minutes in the warm oven.

butter rolls in a pan lined with parchment paper after their second rise

After 20 minutes, remove them from the oven. Then preheat the oven to 375 degrees Fahrenheit.

Bake for 20-25 minutes.

While they are hot brush them with 6 tablespoons of melted butter.

Serve warm and enjoy!

Recipe Card

Yield: 16 Rolls

Quick and Fluffy Butter Rolls

Butter rolls golden brown

These rolls are quick to make for a yeast roll and they are deliciously light and fluffy!

Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes

Ingredients

Dry Mixture

  • 1/2 cup of shortening
  • 1/2 cup of sugar
  • 1 tsp salt
  • 4 1/2 tsp yeast
  • 5 cups of flour divided (2 for dry mixture and 3 for kneading)

Wet Mixture

  • 2 eggs beaten
  • Measuring cup with eggs in it filled to the two cup mark with warm/hot water

Top with Butter

  • 6 tbsp of melted butter

Instructions

    1. In a large bowl add all the ingredients for your dry mixture: 1/2 cup of shortening, 1/2 cup of sugar, 1 tsp of salt, 4 1/2 tsp of yeast, and 2 cups of flour.
    2. Use a fork or pastry cutter to mix it together.
    3. Next, crack 2 eggs into a 2 cup glass measuring cup and beat them with a fork.
    4. Fill the measuring cup up to the 2 cup mark with warm water. (it should not be boiling hot, but a little warmer than lukewarm to activate the yeast)
    5. Pour the wet mixture over the dry mixture and mix using your mixer's paddle attachment.
    6. Slowly add 3 cups of flour and switch to the dough hook when needed.
    7. Cover the bowl with plastic wrap and let it rise for about 20 minutes in a warm oven. (I set mine to 170 degrees Fahrenheit)
    8. Remove the dough from the oven and knead it on a well-floured surface. Roll it out in a large circle or rectangle. (roughly 1/4 inch thick)
    9. Use a pizza cutter to slice the dough into 16 pizza slices/triangles.
    10. Roll the slices from the large end to the small end like a crescent. Set them upright in your baking dish and let them rise for another 20 minutes in the warm oven.
    11. After 20 minutes, remove them from the oven. Then preheat the oven to 375 degrees Fahrenheit.
    12. Bake for 20-25 minutes.
    13. While they are hot brush them with 6 tablespoons of melted butter.
    14. Serve warm and enjoy!

Notes

I use all-purpose flour for this recipe. Using whole wheat will work, but it will change the texture slightly.

Pin it for Later

baked butter rolls with text overtop of the name and ingredients

More Recipes You May Like:

How to Make Honey Maple Cinnamon Rolls

Chocolate Einkorn Zucchini Muffins

Quick and Easy Flaky Sourdough Biscuits

Enjoy!

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