Butterhorn Dinner Rolls Recipe

Milk: Provides moisture and richness to the dough.

Butter: Adds flavor and helps create a tender crumb.

Sugar: Feeds the yeast and adds a touch of sweetness.

Yeast: Leavens the dough, making it rise and become fluffy.

Flour: The main structure of the rolls, giving them body and texture.

Salt: Enhances the flavor of the rolls.

Eggs: Contribute to the dough's richness and help bind the ingredients together.

When kneading the dough, ensure that you use the heel of your hand to push the dough away from you, then fold it back over itself. This helps to develop the gluten structure, which is essential for achieving that perfect soft and elastic texture in your butterhorn rolls. If the dough feels too sticky, sprinkle a little more flour onto the surface, but be careful not to add too much, as this can make the rolls dense.

• warmed milk - Substitute with almond milk: Almond milk provides a similar consistency and can be used for those who are lactose intolerant or prefer a dairy-free option.

• melted butter - Substitute with coconut oil: Coconut oil offers a similar fat content and can add a subtle coconut flavor, making it a good dairy-free alternative.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it may slightly alter the flavor and texture of the rolls.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making the process quicker.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture, suitable for dinner rolls.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may provide a slightly different mineral content and flavor.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a vegan alternative, though the texture may be slightly different.

• To keep your Butterhorn Dinner Rolls fresh, store them in an airtight container at room temperature for up to 2 days. If you prefer, you can also wrap them tightly in plastic wrap or aluminum foil.

• For longer storage, place the rolls in a freezer-safe bag or container. Make sure to squeeze out as much air as possible before sealing. They can be frozen for up to 3 months.

• When you're ready to enjoy your frozen rolls, let them thaw at room temperature. This should take about 1-2 hours. If you're in a hurry, you can use the microwave on a low setting for a quick defrost.

• To reheat the rolls and bring back their fresh-baked taste, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with aluminum foil. Heat for about 10-15 minutes or until they are warmed through.

• For an extra touch of flavor, brush the reheated rolls with a bit of melted butter before serving. This will give them a delightful shine and enhance their buttery goodness.

• If you have leftover dough, you can freeze it before baking. After the first rise, punch down the dough and shape it into a ball. Wrap it tightly in plastic wrap and place it in a freezer bag. When you're ready to use it, let it thaw in the refrigerator overnight, then proceed with the recipe from the shaping step.

• Preheat your oven to 350°F (175°C). Place the Butterhorn Dinner Rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through. This method ensures they remain soft and fluffy, just like when they were freshly baked.

• For a quicker option, use a microwave. Place a damp paper towel over the Butterhorn Dinner Rolls and microwave on medium power for 20-30 seconds. The damp paper towel helps to keep the rolls moist and prevents them from becoming rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the Butterhorn Dinner Rolls in the basket and heat for 3-5 minutes. This method gives the rolls a slightly crispy exterior while keeping the inside soft and warm.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter to the skillet and place the Butterhorn Dinner Rolls in the pan. Cover with a lid and heat for about 2-3 minutes on each side. This method adds a delicious buttery crust to the rolls.

• If you prefer a steam method, place the Butterhorn Dinner Rolls in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method keeps the rolls moist and soft, perfect for those who love a tender texture.

• Mixing bowl: A large container used to combine the ingredients like warm milk, melted butter, and sugar.

• Measuring cups: Essential for accurately measuring the milk, butter, and flour.

• Measuring spoons: Used to measure the yeast and salt precisely.

• Whisk: Handy for beating the eggs before adding them to the mixture.

• Wooden spoon: Useful for stirring the ingredients together before kneading.

• Stand mixer: Optional, but can be used with a dough hook attachment to mix and knead the dough.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Rolling pin: Used to roll out the dough into circles about ¼ inch thick.

• Sharp knife: Necessary for cutting the dough circles into wedges.

• Baking sheet: A flat sheet used to place the rolled-up dough wedges for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Kitchen towel: Used to cover the dough while it rises to keep it warm and moist.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Pastry brush: Useful for brushing additional melted butter on the rolls after baking.

Warm ingredients: Ensure milk and butter are at room temperature to help yeast activate faster.

Use a stand mixer: Save time kneading by using a stand mixer with a dough hook attachment.

Proof in the oven: Speed up the rising process by placing the dough in a slightly warm oven.

Pre-cut parchment: Line your baking sheet with pre-cut parchment paper for easy cleanup.

Batch preparation: Double the recipe and freeze half the rolls for future use.