These dinner rolls come from an old edition of The Better Homes and Gardens Cookbook. I don’t think they use it in their newer cookbooks, but this is a family favorite and shows up at all of our holiday meals.
This photo shows both butterhorns and knots.
Dinner Rolls
These dinner rolls show up on our dinner table for almost any special occasion dinner. This comes from our old, battered copy of Better Homes and Gardens Cookbook, circa 1982. They have modified their recipe since then, but we still use this one.
Ingredients
- 1 package active dry yeast
- 4 – 4 ¼ cup all-purpose flour not unbleached
- 1 cup whole milk
- 1/3 cup butter
- 2 eggs
- â…“ cup sugar
- 1 tsp kosher salt
Instructions
- Mix two cups of the flour and the yeast in a mixing bowl.
- Heat the butter, sugar, and milk to 120 degrees F to 130 degrees F, or until the butter is almost melted.
- Add the milk mixture along with two eggs to the flour mixture and beat until mixed completely. Remove bowl.
- Add another cup of flour and stir in with a wooden spoon. Add as much of the 4th cup of flour as you can with the wooden spoon, then turn on to a board and knead. Incorporate flour as needed to get a smooth, elastic dough.
- Lightly grease a large bowl. Place dough in bowl and lightly grease the top. Cover with plastic wrap or a kitchen towel and let rise until doubled, about 1 hour.
- Punch down and turn onto board. Cut in half and let rest for 10 minutes. Heat oven to 375℉.
- Roll out and prepare rolls as desired – see below.
Types of Rolls
- Butterhorns: Roll out half the dough into a 12" circle. Spread melted butter on the dough. Cut the dough into 12 wedges, like a pizza. Roll from the wide end to the small end and place seam side down on a lightly greased baking sheet. Cover and let rise for 30 minutes. Repeat with other half.
- Knots: Cut one half of the dough into 16 pieces. Roll each piece into a 10" rope. Tie a knot and tuck in the ends. Place on a lightly greased cookie sheet. Cover and let rise for 30 minutes. Repeat with other half.
- Clover leaf: Cut half of dough into 36 pieces. Roll each piece into a ball and place three in one cup of a lightly greased muffin tin. Cover and let rise for 30 minutes. Repeat with other half.
- Bake rolls for 12 to 15 minutes or until well-browned. Let cool on rack for about 5 minutes. Makes 24 or 32 rolls depending on form.
Nutrition
Serving: 2gCalories: 241kcalCarbohydrates: 38gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 641mgPotassium: 90mgFiber: 1gSugar: 4gVitamin A: 230IUCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!
I’ve made these 3 times and they are my favorite rolls! I used the original recipe per recommendation.
2 successes & 1 failure.
I cut the failure batch into 16 wedges instead of 12. They were little bricks. My guess is the smaller size won’t rise enough with less dough (which makes sense). They may have been slightly over baked, though they looked fine.