Potter’s 1-hour Butter Rolls

Good for your taste buds, Uncategorized by thepotterstable

So this was an accidental recipe… it all happened when we were over at my sisters house (Cheyenne) and I really wanted bread, we were cooking dinner so I thought, I’ll just whip up some bread real quick! Well I realized she didn’t have a dough hook attachment on her mixer so I used the paddle attachment with less flour then kneaded more flour after that by hand. After I started hand kneading I thought “these are rolls, and I forgot to add some fat to it, dang it!” So then I decided to do some “experimenting” and I took cold butter, cubed it, sprinkled it over the flattened dough and rolled it into a log, after I cut it I put it into the pan and baked it. The results? Wonderful, gooey, full of butter, flakey on top, amazing rolls that everyone LOVED! And I was like “yeah, that’s a recipe for the books!” So now I’ve decided to share the recipe with y’all! Enjoy these amazing butter rolls!

How you make these rolls are so simple… first you make the dough, add the flour, water, yeast, sugar, and salt into the bowl of a mixer fitted with the dough hook (or use half the amount of flour and use the paddle attachment). Then knead till the dough will spring back to a touch of your finger, about 8-10 minutes. The dough will be sticky and that’s what you want so that when you put it on your surface you can use flour without drying your dough.

Rise until doubled, about 30 minutes.
Then put your dough on a floured surface.
Take the dough and stretch it until it’s a rectangle about 12inches by 16 inches.
Push down on the dough until you reach your size.
Break up your frozen butter and sprinkle it over your dough.
Push down on the butter to kinda “stick” it to the dough.
Start rolling your dough like if you were making cinnamon rolls.
Pinch the seams so that it doesn’t fall apart. (Don’t worry if it does, it will still taste awesome!)
Cut into 16 rolls.
Take the rolls one at a time, and gently pull the outer layer around the sides, if it’s to complicated don’t worry, just skip this part and keep practicing.
Put the rolls into a pan.
They will let off a lot of butter so putting oil in the pan isn’t necessary, but feel free to.
Bake at 375 degrees
Bake until golden brown on top. The butter will be bubbling, no need to worry!
There tempting to be sure not to burn yourself on the butter;)
Make sure you save some for everyone else now, these things are very good but we got to make sure we share these wonderful rolls with everybody:)

Now for the recipe…

This recipe makes 16 yummy buttery rolls!

4 1/2 cups all purpose flour

1 Tablespoon yeast

1 teaspoon Salt

1 Tablespoon honey Or sugar

1 1/2 cups warm water (105-115)

1/2 cup cold butter diced and frozen

The “how to”.

1). add the flour, water, yeast, sugar, and salt into the bowl of a mixer fitted with the dough hook (or use the paddle attachment and see notes).

2).Then knead till the dough will spring back to a touch of your finger, about 8-10 minutes. The dough will be sticky and that’s what you want so that when you put it on your surface you can use flour without drying out your dough.

3). Rise until doubled (20-30 minutes). Meanwhile preheat oven to 375 degrees.

4). Turn dough on surface. Pat down on dough until it makes a rectangle about 12 x 16 inches. This doesn’t have to be perfect, it’s just for the butter.

5). Now sprinkle the frozen butter over the dough. Then you’re gonna take the dough and roll it into a log, (like making cinnamon rolls). Now cut it into 16 different pieces and place in your pan or pans.

6). Bake in preheated oven at 375 degrees until golden brown on top. (The butter will be bubbling but do not worry, it will taste amazing). No need to butter these things, that comes built in! Enjoy!!

What to note:

If you don’t have a dough hook you can ether need by hand or use your paddle attachment.

By hand: knead in floured surface until elasticity and smooth but still a little sticky.

By paddle attachment: use half the amount of flour and then mix on medium speed for about 5-7 minutes. Now put on floured surface and add the rest of the flour and knead for a couple minutes until smooth and elasticity but still a little sticky.

Enjoy these awesome buttery rolls!

Photo credit to my sister Tyler, 13 years old.

Butter cutting credit to my sister Hope, 11 years.

Eating all the rolls credit to all my family!:)

And Ma potter wanted me to tell y’all to make sure your water is at the right temperature (105-115). Cause she said she would’ve never new that to make bread;)