Best Butterhorn Dinner Rolls

These are the best rolls ever.  I hadn't made them in a while and forgot how good they are.  They also feed a crowd.

*  If you saw this post earlier this morning, I have revised the recipe.  I mixed 2 recipes together by accident when I wrote this post.

Pour 1 1/2 cups of milk in the bowl of your mixer.

Add 1 large egg.

Add 2 tablespoons of instant rise yeast.  See the working thumb?  I have trained it to do this.  It could not manage this for quite a long time.

Add 2 cups of water.

Add 1 stick of softened butter and 3/4 cup of sugar.

Mix in 2 cups of flour and 1 tablespoon of salt.  Continue to add flour until the dough pulls away from the sides of the mixer.  I added about 9  1/2 cups.  It could take a bit more or less.

Split the dough into 2 equal pieces.  BTW, this dough is wonderful to work with.

Place each in a buttered bowl, flip to cover all sides and cover with plastic.

Let them rise until doubled in volume. Divide each ball in half again.

Turn balls out one at a time on a floured surface. Roll the dough out and spread the entire surface with softened butter.  Cut into 12 equal wedges.  Roll them up from the fat end to the point.  Place point side down on a parchment covered cookie sheet.

Place them tip to tip but leave some space in between each roll.  This recipe makes 48 rolls so each cookie sheet should hold 24.  Set them aside to rise until doubled.   They will be touching at this point.  Bake in a preheated oven at 375 degrees for 15-20 minutes.

They will look like this when finished cooking.  Brush with melted butter when you remove them from the oven.

The ones on the right have been brushed with butter and the ones on the left are about to be.

Let them cool on racks.

Apparently my friends shoved these in their mouths uncontrollably.  For those with self control, they freeze wonderfully.


c. Joy said…
Thanks for the recipe - ready to try it when the weather cools down a bit.
Anonymous said…
they are amazingly delicious looking, the smell in your house must be to die for, the neighbors must open their windows and pray to the cooking gods to bring that scent in their windows,
Patty Woodland said…
They look DElicious!
Anonymous said…
I wonder why I never have made rolls like that? I'¨ve eaten it abroad several times but never here at home :-) Well I'll make these next time I'll bake.

Have a great day!
I wish I had 6 of those to eat with your blackberry jam I just made.
Robin Larkspur said…
Congrats on your working thumb.
Nellie said…
One would need a heaping cup of self-control with these around!:)
Barbara F. said…
I would be in the "uncontrollable" group, absolutely, these have to be just melt-in-your-mouth delicious. xo
If they taste as good as they look I would be eating them all day long :) Diane
Gosh these look good!! I must try them asap!!
Sharon Lovejoy said…
Why in the heck don't you look like a two ton submarine?

I'd be totally out of control with those delicious rolls. TOTALLY.
Barb said…
Those rolls look delicious!!! So glad your thumb is working!!
Joy said…
So much better than pilsbury! Though, I make everything from scratch over here now anyway. Yum!
Ashley said…
How long does it take to make these, start to finish?
n. said…
I have been trying to perfect my great grandmother's butterhorn recipe for years without luck.... Hers called for scalded milk with melted shortening and I never could get the temp right: either too hot and killed yeast or too cool and yeast did nothing. These worked beautifully! We just won't tell my grandmother that I substituted your recipe for her mother's :)