You may have noticed that many of my recent posts are adaptations of recipes I "bookmarked" from other blogs. It just struck me that I had this long list of bookmarked recipes that was getting out of control. So I sat down and trimmed the list quite a bit. There's not much point in keeping stuff that I'm never going to make on this list, just because the pictures are so pretty!
Now that my list at a manageable level, I thought I would make and post as many of those recipes that I could and shorten the list further. I hope I'll be able to manage this because every time I cross one recipe off that list, it seems like I've already added 2 or 3 more!!!
These butterflaps were bookmarked from Cynthia's blog and I got the recipe from her. I have baked them a few times since but didn't have pictures of them to post. Now that I have those pictures, it wouldn't be right if I didn't post about them because they are so good.
Do you like warm lightly toasted and buttered bread, with the butter just beginning to melt as you bite into that piece of toast? And do you enjoy the sensation of lightly salted butter and warm, slightly crunchy yet soft bread in your mouth?
If you do, then you know why I had to post this recipe, because that's what eating butterflaps (warm from the oven) is all about. My butterflaps are nowhere near as pretty as Cynthia's are but don't let that prevent you from making them. They're worth the effort.
This recipe has a lot of butter in it, but sometimes too much of a good thing can be dicey. I try to keep my butter (and fat) consumption to the minimum for health reasons, so I have cut down on the amount of butter in this recipe. I also made some other changes to the original recipe.
My daughter liked both Cynthia's and my versions, though she liked the former a wee bit better.
This is the one that got away and had the last laugh!
A butterflap shark?
The first time I made this bread I followed Cynthia's recipe and if you have no "butter issues", please write to her for her recipe. I can assure you that it's worth making the butterflaps her way for the sheer buttery taste of those rolls.
But if you would like to try my version too, here it is.
1/2 cup warm water
1 tablespoon honey
1 1/4 tsp active dry yeast
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp salt
1 tbsp oil
nigella seeds (optional)
1/4 cup (50gm) salted butter, softened*
1 tbsp salted butter, melted (for brushing on the butterflaps after baking)*
*The 1/4 cup butter is for spreading inside the dough before folding. Use good quality butter for this. The better the butter, the better your butterflaps will taste.
You can also make herbed butter or garlic butter and use it instead of plain butter. Cheese or herbed cheese spread is also an excellent option. I have done both and each one is delicious in its own way.
In a bowl, dissolve the honey and yeast in the warm milk and keep aside for about 10 minutes to proof the yeast.
Put the flours, and salt in another bowl (or food processor bowl), and make a well in the centre. Put the yeast mixture and oil into it and mix well till combined (or pulse a few times).
Now add enough water and knead well until a soft and elastic, but not sticky, dough is obtained. I usually put all the ingredients in the food processor and work everything into a dough. Then I keep adding water a little at a time and knead by hand, till I get the dough to the consistency I want.
Place the dough in a well oiled bowl, rolling the dough in it so it is covered with the oil. Cover with a damp cloth and allow the dough to double in volume (about an hour or so). Punch the dough down and knead for a couple of minutes. Divide the dough into six equal portions. Working quickly (or the dough will start rising again), roll each portion into a ball and gently roll out into a circle (about 3" to 3 1/2" in diameter).
Roughly divide the softened butter into 6 portions with a spoon and smear each portion of butter on a circle of dough, leaving the edges free.
Fold each dough circle over itself in half so it resembles a half moon. Seal the edges well; otherwise the butter will leak out when baking. Fold again half so the half moon now looks like a triangle. Please see Cynthia's step-by-step pictures of the procedure to understand the instructions better, if the above illustration isn't enough.
Press down the edges and place on a lightly greased baking sheet. Cover with a damp towel and allow to rise for about 45 minutes to an hour.
Bake the butterflaps at 200C for 20 minutes till golden brown. Take them out and immediately brush with melted butter, then cool on a rack.
This recipe makes 6 butterflaps.
Butterflaps aren't butterflaps if they're not brushed with melted butter. If you would still like to avoid the butter, you can brush the butterflaps with milk and sprinkle some nigella seeds on them and then bake them.
These butterflaps are going across to be YeastSpotted.