Butterbarn Rolls
Butterbarn Rolls are soft, buttery, and slightly sweet yeast rolls perfect for family dinners or special occasions, offering warm comfort with each fluffy bite.
Ingredients
Instructions
- Scald the milk and remove from heat.
- Add shortening to the warm milk.
- Combine yeast and sugar in a bowl.
- Add the yeast mixture to the lukewarm milk and shortening mixture.
- Add salt and slightly beaten eggs to the mixture.
- Add flour gradually and mix well.
- Let the dough rise until double in size, about 2 to 3 hours.
- Place half of the dough on a floured board and roll into a circle 1/2-inch thick.
- Brush the rolled dough with melted butter.
- Cut the dough into 16 pie-shaped wedges.
- Roll each wedge starting from the wide edge toward the point and place on a greased pan with the point underneath.
- Let the rolls rise again until doubled in size.
- Bake in a 400°F oven for about 15 minutes.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of skim or low-fat. If you don't have shortening, you can substitute with unsalted butter or coconut oil. Make sure the milk is warm, not hot, when adding the yeast to ensure it activates properly. For a touch of sweetness, add a sprinkle of cinnamon to the dough before rolling it out.
Serving Suggestions
These Butterbarn Rolls are perfect for brunch, served warm with butter and jam. They pair beautifully with hearty soups or stews. Consider serving alongside a fresh salad or as a side with your favorite main dish. They also complement desserts like Chocolate-Peanut Butter Chip Pie for a delightful meal.
Storage & Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes, or microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Butterbarn Rolls contains roughly 209 calories, with 4g protein, 28g carbohydrates, and 9g fat. It is a good source of iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of a yeast cake?
Yes, you can use instant yeast. Substitute one packet of instant yeast (about 2 1/4 teaspoons) for the yeast cake. There's no need to dissolve it in water; simply add it directly to the dry ingredients for the same results.
How can I tell if the dough has risen enough?
The dough is ready when it has doubled in size and feels light and airy to the touch. You can also perform the 'poke test' by gently poking the dough; if it springs back slowly, it’s ready for the next step.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and let it rise, then cover it tightly and refrigerate it for up to 24 hours. When ready to bake, let it come to room temperature and continue with the rolling and shaping process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).