Butterflake Rolls

01Method

1. 1

   Coat 9 cups of a 12-cup muffin pan with cooking spray and set aside.

2. 2

   On a lightly floured surface, roll the thawed dough into a 5x18-inch rectangle roughly 1/2-inch thick. Brush the surface evenly with melted butter, keeping a little back for finishing.

3. 3

   Using a sharp knife or bench scraper, cut the dough lengthwise into 5 equal strips about 1 inch wide. Layer the strips on top of each other, then cut crosswise into 9 pieces about 2 inches wide.

4. 4

   Stand each stacked piece on its side in the greased muffin cups. Loosely cover with greased plastic wrap and allow to rise until doubled, 30 to 40 minutes.

5. 5

   Preheat the oven to 375°F (190°C). Pour warm water into the empty muffin cups until about halfway full.

6. 6

   Bake until the tops are lightly golden, 15 to 17 minutes.

7. 7

   While still warm, brush the rolls with the remaining butter and finish with a sprinkle of flaky salt. Rest for 5 minutes in the pan before serving.