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Butter Fan Dinner Rolls.

Butter Fan Rolls

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  • Author: Cindy @mycountrytable
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 0 hours
  • Yield: 12 rolls 1x
  • Category: Breads
  • Method: Bake
  • Cuisine: American


You’ll love pulling apart the layers of these tender buttery rolls and savory each and every layer.


Units Scale
  • 3/4 cup whole or 2% milk, 110 to 115 degrees
  • 3 tablespoons granulated sugar
  • 1 packet active dry yeast, .25 ounces (approximately 2 1/4 teaspoons)
  • 1 large egg + 1 large egg yolk, room temperature
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 tablespoons salted butter melted
  • Melted salted butter for brushing tops


  1. Preheat an oven to 160 degrees and turn off, leaving the door slightly ajar.
  2. To the bowl of a stand mixer fitted with the paddle attachment, add the warm milk, sugar, and yeast. Allow the mixture to sit for 5 minutes until it becomes foamy. Add the egg and egg yolk and mix to combine. Add the salt and flour and mix on medium speed for about 2 minutes until well combined. Switch to the dough hook. Start kneading on medium speed, while pinching off about a tablespoon at a time of the butter and dropping it in. Stop and scrape down the sides of the bowl if necessary. Knead until the dough forms a soft sticky-ball that that pulls away from the sides of the bowl, about 5 minutes.
  3. Transfer the dough ball into a well buttered bowl. Cover with plastic wrap or a towel and place the bowl in the warm oven. You can shut the oven door as long as the oven is just warm. Leave the bowl in the warm oven until the dough has doubled in size, about 1 1/2 hours.
  4. Generously grease a standard size muffin tin. Set aside.
  5. Punch down and deflate the dough. Divide the dough into two halves. Place them, one at a time on a floured surface. Roll each half into a rectangle, about 14 x 16 inches each, (14-inches vertically and 16-inches horizontally).
  6. For each rectangle, using a pizza cutter, cut the dough vertically into 6 equal strips, (14-inches long). Using a pastry brush, liberally brush the tops of 5 of the strips with melted butter, leaving the 6th strip unbuttered. Stack the buttered strips on top of each other, placing the unbuttered strip on top.  Cut the stacked layers into 6 equal squares. You should have a total of 12 from both rectangles.
  7. Place the squares, cut side up, into the prepared muffin tins. Lightly spray one side of a large piece of plastic wrap and place it over the muffin tin. Place the tin back in the oven and close the door. Allow the dough to rise for 1 hour until very puffy, (see picture above).
  8. Remove the muffin tin from the oven. Preheat oven to 350 degrees. Remove plastic wrap from the muffin tin. Bake the rolls for 18 to 20 minutes or until they are golden brown on top. Remove them from the oven and brush the tops with the remaining melted butter.
  9. Remove from the pan and serve warm.