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Butterhorn Dinner Roll Recipe
5 from 15 votes

Butterhorn Dinner Roll Recipe

This Butterhorn Dinner Roll recipe produces soft, buttery rolls with a slightly sweet taste. The dough combines warm and hot water with yeast, sugar, and butter, then rises until doubled. Shaping the dough into circles cut into wedges creates a tender crescent shape after baking. The melted butter brushed on the wedges and rich dough gives the rolls a flaky, tender crumb. They work well served warm alongside dinner or as sandwich rolls.

Prep Time
35 mins
Cook Time
20 mins
Additional Time
2 hrs 20 mins
Total Time
55 mins
Servings: 24 rolls
Calories: 157 kcal
Course: Bread
Cuisine: American

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

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  1. 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.
  2. In a separate medium bowl, add butter and remaining sugar. Pour hot water over butter and sugar, and stir to melt.
  3. Let butter mixture cool to about 100 F.
  4. Pour butter mixture into yeast mixture, and stir to combine.
  5. Add 3 cups flour and salt, and stir to combine.
  6. 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. 
  7. Cover dough with a dry dishcloth, and let rise until doubled, about 1 hour.
  8. Punch dough down, recover, and let rest for 10 minutes.
  9. Divide dough into 3 equal pieces.
  10. Place one piece of dough on a lightly floured surface, and roll into a circle. Dough should be 1/4-inch thick. 
  11. Brush dough with 1 tablespoon melted butter, and cut into 8 wedges. 
  12. Roll up each wedge, starting at the wide end.
  13. Place each roll on greased half sheet pan, tucking point underneath roll.
  14. Repeat with remaining two pieces of dough. Cover rolls and remaining piece of dough as you work.
  15. Cover with dry dish towel, and let rise until double, about 30-45 minutes.
  16. Toward the end of the rising time, preheat oven to 350 F.
  17. Bake for about 20-25 minutes, or until rolls are lightly browned. 
  18. 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

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%)

Nutrition Facts

Serving: 24 rolls

Amount Per Serving

Calories 157

% 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.