Flaky Dinner Rolls

Steps

1. Place the milk in a large bowl, and dissolve the sugar and yeast in the milk; let stand for 5 minutes. Add 2¾ cups flour and the salt to the yeast mixture; stir until a dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth (about 5 min.); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to your hands (the dough will feel slightly sticky). Cover the dough with plastic wrap, and let it rest for 10 minutes.

2. Roll the dough into a large rectangle (12x10-inch give or take) on the lightly floured back side of a baking sheet). Gently spread the butter over the dough. Working with a long side, fold up the bottom third of the dough. Fold the top third of the dough over the first fold to form a smaller rectangle. Cover with plastic wrap; place in the freezer for 10 minutes.

3. Remove the dough from the freezer; remove the plastic wrap. Roll the dough on the baking sheet again (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up the bottom third of the dough. Fold the top third of the dough over the first fold to form a smaller rectangle. Cover with plastic wrap; place in the freezer for 10 minutes.

4. Remove the dough from the freezer; remove the plastic wrap. Roll the dough, still on the baking sheet, into a 12x8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch the seam to seal (do not seal the ends of the roll).  Using a serrated knife (a bread knife will do), cut the roll into 12 equal slices. Place the slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat the tops of the dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

5. Preheat the oven to 375°.

6. Bake the dough at 375° for 20 minutes or until golden brown. Remove from the pan, and cool for 5 minutes on a wire rack. Serve rolls warm.