Butter lovers unite! These soft & buttery dinner rolls are an answer to prayer. The dough is supple, tender, and melt in your mouth, with an unparalleled butter flavor. Probably because they are nearly drenched in butter.
Some thing you should know about these rolls? They are just about as forgiving as a child. My first encounter making these produced a spectacular batch of rolls that were completely consumed in one meal. My second encounter with these rolls were on Thanksgiving morning, a triple batch, and a failure to read “add an additional 1 3/4 cups flour” in the recipe, thus omitting on accident, 1/3 of the necessary flour. Oops.
You better believe the rolls that Thanksgiving dinner were better than ever before. Despite my lack of attention to detail, omitting nearly 6 cups of flour produced an even softer, more melt in your mouth roll, than ever. I don’t recommend it though because I was frustrated as heck trying to get the dough to unstick from the counter, the rolling pin, and my hands….
This dough can be refrigerated and used the next morning, completely prepared in one sitting, or probably even frozen. I’m not sure if there is really a way to mess these up. Now, are you ready to see what makes these so amazing?
One stick of butter in the dough
One stick of melted butter on the dough
One stick of melted butter on the baked dough
…okay well maybe not quite that much.
Once the dough has risen once, roll a third of it out into a circle. Pour some butter directly on the circle and spread it around. Then cut it like a pizza. Starting with the wide edge, roll each piece toward the middle, making a crescent.
Brush melted butter on the rolled up crescents before baking. This is optional. Brushing melted butter on the hot, cooked, rolls, however, is not optional. Feel free to brush on a layer of butter. Go grab a drink. Brush on another layer of butter. Go eat a cookie. Then brush on one more layer of butter before serving.
Okay, you don’t really have to brush that much butter on top. But I have seen it be done before. By my aunt, my Mom, and my sisters. Just nonchalantly keep brushing butter on top of the baked rolls every time they walk by.
Just like any roll, bread, or cookie, these are most delicious served warm. However, they keep their softness for a couple days, and taste delicious with leftovers.
It’s just impossible to go wrong with butter!
- 1 ½ cups very hot water
- ½ cup sugar
- 2 Tbsp. yeast (quick rise)
- 4 cups + 1 ¾ cups flour
- 3 eggs
- 1 Tbsp. salt
- ½ cup butter, softened
- 1 stick butter, melted for brushing
- Combine in a large mixing bowl: sugar, yeast, salt, and 4 cups flour. Stir together until well mixed.
- Add hot water and combine.
- Add softened butter and eggs, mixing well.
- Add in the additional 1 ¾ cups flour, changing to a spoon or dough hook. Knead for about 5 minutes. Dough will be sticky!
- Transfer dough to a greased bowl, cover, and allow to rise once, or for about an hour.
- Punch down then divide dough into three parts.
- Roll out ⅓ of dough at a time into a circle, brush with melted butter, and cut with pizza cutter into 12 slices.
- Roll each slice, starting with the wide end and finishing with the point, like a crescent. Brush each roll or dip each roll into melted butter, place on a greased baking sheet. Repeat with remaining dough.
- Cover with clean cloth and allow to rise again, about 15 minutes, or while the oven is preheating. Bake in preheated oven at 375 degrees for about 10 minutes. Makes 3 dozen rolls.
- Dough can be made a day in advance and refrigerated. Roll out directly from fridge, form into crescents, place on greased pan, cover, and rise 1 ½ hours before baking as usual.