Butterhorn Dinner Rolls
User Reviews
4.6
36 reviews
Excellent
Butterhorn Dinner Rolls
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No knead overnight Butterhorn Dinner Rolls are buttery, flaky and a great all purpose roll. Perfect for sandwiches or paired with the main meal at holiday dinners.
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Ingredients
For the rolls:
- ½ cup granulated sugar 100 grams
- 1 package instant yeast ¼ ounce (or active dry yeast)
- 3 large eggs beaten
- 1 cup lukewarm water 110-115º Fahrenheit (8 ounces)
- 8 tablespoons salted Challenge Butter melted, but cooled to 110-115º Fahrenheit
- ¾ teaspoon salt
- 4 1/2 cups all-purpose flour 585 grams
For topping:
- 8 tablespoons salted Challenge Butter melted
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Instructions
- In a large glass mixing bowl, whisk together the sugar, yeast and eggs.
- Add the water, salted Challenge Butter and salt. Mix again.
- Add 2 cups of flour. Mix by hand or with a hand mixer on medium low speed until smooth.
- Add the remaining flour ½ cup at a time to form a soft dough. The dough should be very sticky, almost like a thick batter instead of a kneadable dough. Don't be tempted to add more flour.
- Cover the bowl with plastic wrap and place in the refrigerator overnight.
- The next morning, remove the dough from the bowl, divide dough in two equal portions and place on a floured surface.
- Flour the top of the dough balls, your hands and the rolling pin. (I use no more than ⅓ cup of flour for flouring the surface and dough. Try not to add too much flour at this stage or your rolls will be dry.)
- Roll each dough ball into a 12” circle.
- Use a pizza cutter to cut 12 triangles. You’ll have a total of 24 rolls.
- Roll up each wedge starting at the wide end and rolling towards the narrow end.
- Place 2-3” apart on a parchment or silicone lined baking sheet.
- Allow the rolls to rise until nearly double, about 2-3 hours.
- Preheat the oven to 400º Fahrenheit.
- Brush the top of each roll with the melted salted Challenge Butter.
- Bake for 10-11 minutes or until golden brown.
- After the rolls come out of the oven, immediately brush them with salted Challenge Butter again.
- Serve immediately.
- Store any leftovers in an airtight container at room temperature.
Notes
- Same Day Rolls: Did you forget to make the roll dough the night before? Hey...it happens and it's ok. You'll still need a good 6-8 hours of daytime to make the recipe but you can make it all in one day. Mix up the dough, let it rise at room temperature for 4-5 hours. Then shape the rolls and let them rise for another 2-3 hours. Then bake.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 24 rolls, with 1 serving being 1 roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
149mg
(6%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
267IU
(5%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 149mg | 6% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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