These slightly sweet rolls, known as Butterhorns, are fancy enough for a holiday dinner menu, and they’ll have you saying “Pass the rolls” more than once.
It’s Thanksgiving week! Bring it on.
So last year my family opted for the less-traditional Thanksgiving prime rib. And it was pretty much the best decision ever. Says the girl from Nebraska. Are you surprised?
And guess what? It’s happening again! Major fist pump.
It’s not that we don’t like turkey because we do. I can’t really remember how we decided beef would be the choice protein for the holiday. But somehow it happened. And as we all sat around the table last year with piles of prime rib on our plates (something for which I am very thankful), we collectively decided we had entered the point of no return. We just can’t go back to turkey. No way, no how.
Did you catch last week’s article from the New York Times that featured a Thanksgiving dish from every state + DC and Puerto Rico? It seems prime rib in Nebraska isn’t atypical. But I heard Minnesotans were shocked that grape salad was representing their state on the list. Minnesota friends, what are your thoughts? I’ve never even heard of grape salad. #embracethegrape #grapegate
Regardless of your choice to serve beef instead of turkey or of your attempt to make and serve grape salad, there’s one thing that’s always at a holiday feast: dinner rolls. My paternal grandmother always made these Butterhorns, and I just had to share the recipe with you. They’re homemade, which makes them oh so good. They’re slightly sweet, and they pair well with salty butter. Of course.
The directions to make these soft, delicious rolls are pretty straightforward, but I wanted to explain the use of scalded milk in the recipe. Scalding milk, particularly for bread making, is extremely important. Milk is scalded when it reaches a temperature of 180F degrees. At this temperature, proteins in the milk are denatured. If milk proteins aren’t denatured, they can actually weaken gluten and prevent dough from rising like it should. Knowledge is power, right?
I know making bread and dinner rolls from scratch can be a little intimidating, but it can also be really fun. I find the whole process rewarding, even if it does take time. And really. Is there anything better than warm dinner rolls?
Oh, wait. Yes there is. It’s called prime rib. But these rolls come in at a close second.
- 1½ Tbsp. yeast
- ¼ cup warm water
- 1 Tbsp. granulated sugar
- 1 stick (8 Tbsp.) unsalted butter, room temperature
- 3 large eggs, room temperature
- ½ cup granulated sugar
- 1 tsp. salt
- 1 cup milk, scalded and cooled to room temperature (I used 1%)
- 4-5 cups all-purpose flour (I used 4½ cups in the dough + extra for kneading)
- 1 egg white
- 1 Tbsp. water
- Poppy seeds or sesame seeds
- In a small bowl, mix yeast, warm water, and 1 Tbsp. sugar. Set aside.
- In a large bowl, beat butter, eggs, ½ cup sugar, and salt until light and fluffy.
- With a bread hook attachment on the mixer, add milk, yeast mixture and flour. Mix until incorporated.
- Remove dough from the bowl and knead on a floured surface for 2-4 minutes.
- Place dough in a large bowl and cover. Keep in a warm, non-drafty place. Let rise until doubled, about 1 hour, 30 minutes.
- Knead dough again for 2-4 minutes. Place dough in a large bowl and cover. Let rise until doubled, about 1 hour.
- Divide dough into 4 portions. Roll out each portion in a circle until about ¼-inch thickness. Cut circles like a pizza, creating 8-12 slices per circle
- Roll slices, starting from the wide end, rolling towards the skinny end.
- Place on lightly greased or buttered baking sheets. Cover and let rise again, about 15 minutes.
- In a small bowl, combine egg white and 1 Tbsp. water. Brush over rolls. Sprinkle with poppy seeds.
- Bake in a preheated oven at 400F degrees for 12-16 minutes or until golden brown.
This recipe was adapted from Sheila M.’s recipe in the Immanuel Lutheran Ladies Aid and LWML 75th Anniversary Cookbook.
Looking for more Thanksgiving recipes? I’ve got you covered!