• 5 Ratings

Learn how to make dinner rolls at home so you can always enjoy them at their warm, butter-melting best. This dinner roll recipe is elegant enough for parties, too, since each butterhorn roll is shaped like a pretty crescent.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large mixing bowl, combine the yeast and 1 tablespoon sugar. Using a fork, beat in the eggs and warm water. Let stand for 15 minutes.

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  • Beat in 1/2 cup sugar, shortening and salt on low speed with an electric mixer. Add 2 cups of the flour and beat until combined, then beat for 3 minutes on high speed.

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  • Stir in as much of the remaining flour as you can with a spoon. Turn out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total).

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  • Shape dough into a ball and place in a greased bowl; turn once. Cover and refrigerate 8 hours or overnight. (Or let the dough rise in a warm place until doubled, for about 1 to 1-1/2 hours.)

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  • Punch dough down. Divide into 2 equal portions. Let stand at room temperature for 20 minutes. (Or let rest 10 minutes for unchilled dough.)

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  • On a floured surface, roll each portion of dough to form a 12-inch circle. Cut each circle like a pie into 12 wedges. Starting from the wide end, roll up each wedge to form a crescent. Place, point sides down, on greased baking sheets. Cover; let rise in a warm place until nearly doubled (30 to 45 minutes).

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  • If you like, lightly beat egg white with 1 tablespoon water. Brush over rolls, then sprinkle with sesame seed. Bake in a 375 degree F. oven 12 minutes or until golden. Serve warm. Makes 24 rolls.

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0