Easy Classic Butterhorn Dinner Rolls Recipe
This Easy Classic Butterhorn Dinner Rolls Recipe is about to become your new obsession. Seriously. They’re soft, buttery, and that little bit of sweetness? Perfection. These aren’t your grandma’s dry, crumbly rolls (sorry, Grandma!). These are the kind that disappear in minutes, leaving everyone fighting over the last one. Make them. You won’t regret it.
My hubby, bless his heart, is a bread fiend. I swear, I could make a mountain of these Easy Classic Butterhorn Dinner Rolls Recipe and he’d inhale the whole thing. One Thanksgiving, I was so busy wrangling the turkey that I almost forgot the rolls. Total panic mode! I whipped these up in a frenzy, and they were the HIT of the meal. Everyone raved! Now, they’re a non-negotiable for any family gathering. Even my picky toddler devours them – bonus points!
Why You’ll Love This Easy Classic Butterhorn Dinner Rolls Recipe
- They’re ridiculously soft. Like, melt-in-your-mouth soft.
- Buttery goodness. Need I say more?
- That slight sweetness is totally addictive.
- They make you look like a rockstar baker, even if you’re not. (I’m certainly not!)
- Kids LOVE them. Enough said.
How to Make It
Alright, gather ’round, let’s make some magic! First, you gotta get your yeast all happy. Warm milk, a little sugar, and the yeast – let it hang out for a bit until it gets all foamy and excited. Don’t skip this step or your rolls will be sad and flat.
Next, you’re gonna melt some butter. I usually do it in the microwave because who has time for a saucepan? Then, in a big bowl (or a stand mixer if you’re fancy), mix together your flour, sugar, salt, and that melted butter. Add the yeast mixture and eggs, and knead it all together until it’s smooth and elastic. This might take a while, so put on some good music and get into it!
Now, let the dough rise! Find a warm spot, cover the bowl, and let it double in size. This usually takes an hour or so, but sometimes longer depending on how warm your kitchen is. Don’t rush it!
Once it’s doubled, punch it down (therapeutic, right?), and divide it into two. Roll each piece into a circle and spread with softened butter. Cut each circle into wedges, like you’re making pizza, then roll each wedge up from the wide end to the point.
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Place the rolls on a baking sheet, let them rise again for a bit, and then bake them until they’re golden brown and beautiful. While they’re still warm, brush them with even more melted butter. Because why not?
Ingredient Notes
- All-Purpose Flour: I always use unbleached, but honestly, whatever you have on hand will work. Don’t over-measure, though! Spoon it into the measuring cup and level it off, or you’ll end up with dense rolls. Nobody wants that.
- Active Dry Yeast: Make sure it’s not expired! I’ve had batches fail miserably because of old yeast. Store it in the fridge or freezer for longer life.
- Granulated Sugar: This feeds the yeast and adds a touch of sweetness. Don’t skip it!
- Salt: Balances the sweetness and enhances the flavor. A little goes a long way. I once forgot the salt… tasted like cardboard.
- Unsalted Butter: Because we want to control the saltiness, right? Plus, using unsalted lets the buttery flavor really shine. And did I mention, you really need to use butter and not margarine!
- Milk: Adds moisture and helps create a soft texture. I usually use whole milk, but 2% works fine too. Don’t use skim!
- Eggs: They add richness and help bind the dough together. Make sure they’re at room temperature for best results.
Recipe Steps:
- Activate: Mix warm milk, sugar, and yeast. Let stand until foamy.
- Combine: In a bowl, mix flour, sugar, salt, and melted butter.
- Incorporate: Add yeast mixture and eggs to the flour mixture.
- Knead: Knead the dough until smooth and elastic.
- Rise: Let the dough rise in a warm place until doubled.
- Divide: Punch down the dough and divide into two.
- Roll & Butter: Roll each piece into a circle and spread with softened butter.
- Cut: Cut each circle into wedges.
- Shape: Roll each wedge from wide end to point.
- Bake: Place on baking sheet, let rise again, then bake until golden brown.
- Brush: Brush with melted butter while warm.
What to Serve It With
Okay, these Easy Classic Butterhorn Dinner Rolls Recipe are pretty much good with ANYTHING. Seriously. Slather them with butter, dunk them in soup, or pile them high with Thanksgiving leftovers. They’re also amazing with:
- Roast chicken or turkey
- Pot roast
- Mac and cheese (carb overload? Maybe. Delicious? Definitely.)
- Just a simple salad. Okay, maybe that’s pushing it… but hey, you do you!
Tips & Mistakes
- Don’t kill the yeast! Make sure your milk isn’t too hot, or it’ll kill the yeast. Warm is good, scalding is bad.
- Knead it good! Don’t skimp on the kneading time. It’s what makes the rolls soft and fluffy.
- Be patient! Don’t rush the rising time. Let the dough double in size, even if it takes a little longer than expected.
- Butter is your friend! Don’t be shy with the butter. It’s what makes these rolls so delicious.
- Don’t overbake! Nobody wants dry, hard rolls. Take them out of the oven when they’re golden brown.
Storage Tips
Store any leftover Easy Classic Butterhorn Dinner Rolls Recipe (if there ARE any leftovers, that is) in an airtight container at room temperature. They’ll stay good for a couple of days, but they’re best eaten fresh. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap and foil.
And hey, don’t be afraid to eat one cold for breakfast. I won’t judge. In fact, I encourage it!
Variations and Substitutions
- Honey instead of sugar: Works great! Adds a little extra flavor.
- Different flour: I’ve used bread flour before, and they turned out even softer. Just be careful not to over-knead.
- Garlic butter: Mix some minced garlic into the melted butter before brushing the rolls. Yum!
- Herbs: Sprinkle some dried herbs (like rosemary or thyme) on top of the rolls before baking.
- No eggs: I haven’t tried it, but I bet you could use applesauce or mashed banana as an egg substitute. Let me know if you try it! (And how it turns out…)
Frequently Asked Questions
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Easy Classic Butterhorn Dinner Rolls Recipe
Ingredients
Main Ingredients
- 4.5 cups all-purpose flour more for dusting
- 1 package active dry yeast 2 1/4 teaspoons
- 0.25 cup warm water about 110°F
- 0.5 cup granulated sugar
- 1 cup milk warmed to 110°F
- 0.5 cup unsalted butter melted and slightly cooled
- 1 teaspoon salt
- 1 large egg beaten
Instructions
Preparation Steps
- In a small bowl, dissolve the yeast in warm water and let it sit until bubbly, about 5 minutes.
- In a large mixing bowl, combine warm milk, melted butter, sugar, and salt. Stir in the yeast mixture and beaten egg.
- Gradually add flour, one cup at a time, mixing well after each addition. Knead until smooth and elastic, about 8-10 minutes.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and divide into two portions. Roll each into a circle and cut into triangles. Roll up each triangle from the wide end to form crescents.
- Place rolls on a greased baking sheet, cover, and let rise until doubled, about 30 minutes.
- Preheat oven to 375°F. Bake rolls for 12-15 minutes or until golden brown.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
