Butterhorn Dinner Rolls

4.59 from 12 votes

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.

Prep Time15

Cook Time10

Resting Time14

Course: Bread

Cuisine: American

Keyword: homemade bread, homemade rolls, how to make dinner rolls

Servings:

Calories: 178kcal

Author: Julie Clark

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

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.

Video

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