View source for Dinner Rolls (Duncan Hines' Butterhorns)

1 cup whole milk

12 tablespoons (1 1/2 sticks) unsalted butter

1/2 cup sugar

2 1/4 teaspoons dry yeast

4 cups flour

1 1/2 teaspoons salt

3 large eggs, lightly beaten

4 tablespoons salted butter, melted, for brushing


Place the milk and unsalted butter in a medium saucepan over medium-low heat and stir until the butter nearly melts, 3 to 4 minutes. Remove from the heat and stir in the sugar. Let the mixture cool to room temperature or to no more than 125*F on an instant-read thermometer. Whisk in the yeast.

Turn the mixture into the large bowl of a stand mixer. Add 2 cups of the flour and beat on low speed to combine. In a separate bowl, stir the salt into the remaining 2 cups of flour. Add this flour mixture, alternating with the lightly beaten eggs, to the bowl of the stand mixer, beating on low until smooth. The dough will be sticky. Lightly grease a large clean bowl with a little unsalted butter. With a rubber spatula, turn the dough into the bowl. Cover with a light kitchen towel and place it in a warm spot to rise until double, about 1 hour. 

Dust a work surface with 1 tablespoon of the flour. Punch down the risen dough with the rubber spatula and turn it onto the flour. With floured hands and using a bench scraper or metal spatula, knead the dough for several minutes by folding it over again and again, until you can work with it and it springs back. It may still be a little sticky. Try not to use a lot of flour during this step, which will result in dry rolls--just enough to stop it from sticking. Clean out the bowl in which it rose and turn the dough back into the bowl. Cover with plastic wrap and place in the fridge overnight. (Or you can skip this step and let it rise until doubled again, 1 hour.)

The next day, remove the dough from the fridge and divide it into 3 pieces, about 14 ounces each. Working with one at a time on a lightly floured surface, roll out a 10- to 11-inch round, about 1/4 inch thick.

Line a 12-by-17-inch rimmed baking sheet with parchment paper. Cut the dough round into 12 wedges, using a pizza cutter or sharp knife. Starting at the wide end, roll up and tuck the pointed end underneath the roll. Place several inches apart on the pan. Brush with about half of the melted salted butter. Let rise again, uncovered, until the rolls rise slightly but are not doubled, 30 minutes.

Heat the oven to 375*F, with rack in the middle.

Bake until the rolls are golden brown on top and bottom, 12 to 15 minutes. Brush with the remaining melted salted butter and serve.


Recipe from Baking In The American South by Anne Byrn