Butter, butter, butter, butter, rolls バター、バター、バターロール

My wife recently bought a cookbook called “Fast Breads” by Elinor Klivans and these were the first things she made from it. The are called buttery rowies. She thought they looked like croissants but were much easier to make so she gave them a try. 

Ingredients:
2 1/4 cups unbleached AP flour
2 tsp. Salt
2 1/4 tsp. Yeast
1 cup warm water (recipe calls for water 130 degrees F. I thought that was too hot and would kill the yeast. I don’t know what the purpose of such a high temperature would be.)
1 cup (two sticks) of butter softened for 20 minutes to room temperature

Directions:
Put the flour, salt, and yeast in the bowl of stand mixer. Add the water and mix until the ingredients are combined then beat for 4 minutes. Cover the bowl and let the dough rest for 15 minutes. Cut the butter into 1/4 inch slices. Pat and roll the dough into a 10 X 8 inch rectangle about 1/2 inch thick. Distribute the 1/2 of the butter pieces on the rectangle (picture on the left below). Using a spatula spread the butter evenly over the dough leaving a 1 inch border all around. With the long edge facing you fold the dough over into thirds and pinch the edges tightly to seal. (The dough should now measure 3 X 8.) Roll the dough out into a 12 X 6 rectangle. Distribute the remaining butter over the rectangle. Again using a spatula spread the butter evenly over the dough rectangle leaving a 1 inch border all around. With the short side facing you fold the dough into thirds pinching the sides to seal tightly. Let the dough rest 5 minutes.

Line baking sheet with 1 inch sides with parchment paper. Gently roll the dough into a 10 x 8 rectangle. Using a sharp knife (I used a pizza cutter), cut the dough into 2 inch squares. Place the squares on the baking sheet one inch apart, cover and let rolls rise for about 30 minutes. (They will not rise much but will soft and puffy). Bake in a 400 degree oven for about 20 to 25 minutes until golden brown (picture on the right). (Some of the butter will leak out so they will be baking in bubbling butter).
Let cool about 10 minutes then serve.

These rolls are basically a butter deliver system for those who like butter but are too embarrassed to just gnaw on a raw stick of it straight out of the package. To get an idea of how much butter was involved, the ratio of butter to flour is one stick of butter for each cup of flour. Also the picture on the left above, just shows half the butter used. Twice the amount of butter shown there goes on the same rectangle of dough. When the rolls came out of the oven they were literally swimming in melted butter. My wife tipped the baking sheet and ladled spoonfuls of butter over the top of the rolls to use it up. While the rolls were crispy on the outside they were completely soaked in butter on the inside. In short this is a prime example of “too much of a good thing”. This was way too much butter. My wife couldn’t eat them. I think they could be quite good, however, if made with half the amount of butter.