Buttercrust Flake-Aparts
These soft, pull-apart rolls have rich, buttery layers that are incredibly satisfying to peel away. While they look impressive, the simple layering technique makes them surprisingly easy to prepare for a special breakfast or dinner side.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 305 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Dough
- 14 gactive dry yeast
- 60 mlwarm water, around 40-43°C (105-110°F)
- 300 mlbuttermilk, at room temperature
- 70 ggranulated sugar
- 115 gunsalted butter, softened
- 2 tspsalt
- 540 gall-purpose flour
- 0.5 tspbaking soda
Layering
- 60 gunsalted butter, melted
Equipment
pastry brush · loaf pan · rolling pin · mixing bowl · knife · oven
The method
Step by step
- 1
In a small bowl, stir the active dry yeast into the warm water and let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: If the mixture doesn't foam, your yeast may not be active and you should start over with fresh yeast.
- 2
In a large mixing bowl, combine the room temperature buttermilk, granulated sugar, softened butter, and salt.
About 2 min
- 3
Pour the foamy yeast mixture into the buttermilk mixture and stir to combine.
About 1 min
- 4
In a separate bowl, whisk together the all-purpose flour and baking soda.
About 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until a soft, shaggy dough forms.
About 3 min
- 6
Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until it becomes smooth and elastic.
About 8 min
Cook’s note: Alternatively, use a stand mixer with a dough hook and knead on low speed for 5-7 minutes.
- 7
Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
About 1 hr 30 min
- 8
Grease a 23x13 cm (9x5 inch) loaf pan. Gently punch down the risen dough to release the air.
About 2 min
- 9
On a lightly floured surface, roll the dough into a rectangle approximately 30x50 cm (12x20 inches).
About 3 min
Cook’s note: Try to keep the thickness as even as possible for uniform layers.
- 10
Using a pastry brush, spread the melted butter evenly over the entire surface of the rectangle.
About 2 min
- 11
With a pizza cutter or sharp knife, cut the dough lengthwise into six long, even strips.
About 1 min
- 12
Carefully stack the strips on top of each other, then cut the tall stack into six equal pieces.
About 2 min
- 13
Arrange the stacks of dough in the prepared loaf pan with the cut, layered sides facing up.
About 2 min
Cook’s note: It will look like a line of small books on a shelf.
- 14
Cover the pan loosely and let the dough rise for another 30-45 minutes, until puffy. Meanwhile, preheat your oven to 190°C (375°F).
About 45 min
- 15
Bake for 25-30 minutes, until the top is deeply golden brown and the loaf sounds hollow when tapped.
About 30 min
Cook’s note: If the top browns too quickly, you can tent it loosely with aluminum foil for the last 10 minutes of baking.
- 16
Let the bread cool in the pan for 10 minutes before turning out. Serve warm for the best texture.
Per serving
Nutrition
- Calories
- 304.7kcal
- Protein
- 5.9g
- Carbs
- 41.7g
- Fat
- 12.6g
- Fibre
- 1.5g
- Sugar
- 7.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container or bag at room temperature.
Reheat in a 150°C (300°F) oven for 5-10 minutes until warm.
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