Butterhorn Dinner Rolls
Butterhorn dinner rolls date all the way back to colonial times, but I've streamlined the process to make this recipe easier for new and inexperienced bakers. These classic dinner rolls are light but rich, and slightly sweet. They're perfect for special occasions or holiday dinners, alongside any main course.
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Hook 'em Horns!
Here we are, heading straight into the heart of holiday and special occasion dinner party season. And while the main courses and side dishes might vary, one thing these types of gatherings usually have in common is a basket of rich, buttery dinner rolls on the table. And with that scene in mind, there are few dinner rolls as rich and buttery as the aptly named butterhorns.
You might have grown up calling these crescent rolls, since that's what was printed on the side of the cardboard tube from the store, but I think butterhorns is way cooler of a name. The only real difference, besides the fact that these are so much better, is that crescent rolls are shaped into a crescent versus the usually straighter design of your average butterhorn. Basically, all crescent rolls are butterhorns, but not all butterhorns are crescent rolls.
This is a very simple recipe, although I did alter the kneading procedure here to make things maybe a bit easier for the novice baker. Doughs that have rested and risen are always way easier to work with, so we let this one rise first before kneading. It seemed to work out just fine, as long as you allow the dough to rise again before portioning and shaping. Give it a try, and see for yourself. Otherwise just use the classic knead-first method. Either way, I really do hope you give these a try soon. Enjoy!
For rolls that aren't as sweet, you can dial back the sugar content. You can use 1 teaspoon fine salt in place of 1 1/2 teaspoons kosher salt.
If you want lighter, airier rolls, let them proof up to 45 minutes just before baking, instead of just 15 to 20 minutes.