Butter Flap

Butter Flap


The taste is all you’ve ever wanted for christmass!


  • 1 tbsp dry active yeast
  • ¼ cup sugar
  • 1 1/3 cup warm water
  • 4 cups all purpose flour
  • ¼ tsp salt
  • 4 tbsp butter, melted and cooled
  • 6-7 tbsp softened butter


  1. In a bowl add warm water, sugar and yeast and stir to combine. Let sit for 10 minutes until the yeast become foamy.
  2. Mix flour and salt in a bowl.
  3. Add flour, salt and melted butter to the yeast mix and mix to form a dough. Knead dough for about 10 minutes until smooth and no longer sticky. This can be done in a mixer using a hook attachment.
  4. Form dough into a ball and place in large bowl and cover loosely with cling wrap. Place in a warm place and allow to rise until doubled in size, about 45 to 60 minutes.
  5. Punch down dough and turn out onto the counter. Knead for about 30 seconds then cut into 12 equal pieces.
  6. Form each dough into a ball then roll to form a circle. Spread about ½ tsp softened butter on the dough, but not on the edges. Fold in half then spread with butter, then fold in half again for form a rectangle. See above video for technique.
  7. Gently press the edges together then place on an ungreased baking sheet pan.
  8. Repeat and place all the butterflap on the pan about 2 inches apart.
  9. Cover loosely with cling wrap in a warm place and allow to rise, about 30 minutes.
  10. Remove cling wrap then place in an oven preheated to 375 degrees and bake for 20 minutes. Remove from the oven and immediately brush with melted butter.
  11. Serve warm.