Butterhorn Dinner Roll Recipe
User Reviews
5
Butterhorn Dinner Roll Recipe
Description
Butterhorn Dinner Rolls are soft yeast rolls made by mixing warm water, yeast, sugar, and melted butter with bread flour and salt. After the dough rises and rests, it is rolled out and cut into wedges before baking. The dough's richness from butter and sugar creates a tender crumb, while the shaping into wedges forms crescent-shaped rolls with a slightly flaky texture. Brushing with melted butter before cutting adds flavor and moisture to the finished rolls.
The rolls develop a soft but structured texture due to the bread flour and fittings with the dough hook. The final step of cutting the dough into eight wedges per round and baking results in classic crescent rolls with a pleasant buttery sweetness throughout.
These rolls complement many meals and can be served fresh out of the oven for best texture and flavor. Made with salted butter and a slight sweetness, they offer an inviting option for dinner rolls or holiday baking.
For best results, allow the dough to rise in a warm environment to encourage good fermentation. Using a pizza cutter can simplify cutting the dough into regular wedges. Salted butter is used here, and all-purpose flour can substitute bread flour if needed, though the texture may be softer. Nutrition information is estimated and may vary.
Ingredients
- 1 cup water about 100 F, warm
- 4 ½ teaspoons active dry yeast
- 1/2 cup +1 tablespoon granulated sugar divided
- 1 ½ cups water hot
- 1/2 cup butter
- 5 ½-7 cups bread flour
- 1 teaspoon salt
- 3 tablespoons butter melted
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together warm water, yeast, and 1 tablespoon sugar. Let stand until foamy, about 5-10 minutes.
- In a separate medium bowl, add butter and remaining sugar. Pour hot water over butter and sugar, and stir to melt.
- Let butter mixture cool to about 100 F.
- Pour butter mixture into yeast mixture, and stir to combine.
- Add 3 cups flour and salt, and stir to combine.
- Continue to add flour until dough clings to the dough hook and clears the sides. Dough should be soft and just slightly sticky but shouldn't come off on your finger if you touch it.
- Cover dough with a dry dishcloth, and let rise until doubled, about 1 hour.
- Punch dough down, recover, and let rest for 10 minutes.
- Divide dough into 3 equal pieces.
- Place one piece of dough on a lightly floured surface, and roll into a circle. Dough should be 1/4-inch thick.
- Brush dough with 1 tablespoon melted butter, and cut into 8 wedges.
- Roll up each wedge, starting at the wide end.
- Place each roll on greased half sheet pan, tucking point underneath roll.
- Repeat with remaining two pieces of dough. Cover rolls and remaining piece of dough as you work.
- Cover with dry dish towel, and let rise until double, about 30-45 minutes.
- Toward the end of the rising time, preheat oven to 350 F.
- Bake for about 20-25 minutes, or until rolls are lightly browned.
- Brush with additional butter, if desired.
Notes
- Instant yeast can replace active dry yeast without proofing; add directly to the dough.
- It is recommended to let the dough rise in a warm, draft-free spot for best rise.
- Using a pizza cutter makes cutting the dough into even wedges easier.
- You can substitute all-purpose flour if bread flour is unavailable, but texture may vary slightly.
- Salted butter is used here, so adjust salt accordingly if using unsalted butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 157kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 146mg | 6% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 160IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
