My F&W
quick save (...)
Auntie Buck's Light and Buttery Dinner Rolls
© Maura McEvoy

Auntie Buck's Light and Buttery Dinner Rolls

  • ACTIVE: 30 MIN
  • SERVINGS: Makes 16 rolls

Mary Lynn Van Wyck has never held a family celebration without serving a piping hot batch of her Aunt Jean Gordon Clancy's rolls.

  1. 1 stick (4 ounces) unsalted butter, softened, plus 2 tablespoons melted
  2. 1/3 cup plus a pinch of sugar
  3. 1/2 cup boiling water
  4. 1 teaspoon salt
  5. 4 teaspoons active dry yeast (about 1 1/2 envelopes)
  6. 1/2 cup warm water
  7. 1 large egg, lightly beaten
  8. 3 cups all-purpose flour
  9. 1 1/2 teaspoons sesame seeds
  1. In a large bowl, combine the softened butter with 1/3 cup of the sugar, the boiling water and the salt. Stir until the butter is melted. In a small bowl, combine the yeast with the warm water and the pinch of sugar. Let stand until foamy, about 5 minutes.
  2. Add the yeast to the butter-sugar mixture. Beat in the egg until smooth. Stir in the flour with a wooden spoon until a dough forms. Gather the dough into a ball in the center of the bowl, cover with plastic wrap and refrigerate overnight.
  3. Let the dough stand at room temperature for 2 hours. On a well-floured surface, roll out or pat the dough about 1/2 inch thick. Using a 2 3/4-inch round biscuit cutter, stamp out about 14 rounds, as close together as possible. Gather and re-roll the scraps to cut out 2 more rounds.
  4. Lightly butter an 8-by-11-inch glass baking dish. Fold the dough rounds in half and arrange the rolls in the prepared baking dish in 2 rows of 8. Brush the rolls with the melted butter and sprinkle with the sesame seeds. Let stand until slightly risen, about 30 minutes.
  5. Preheat the oven to 425°. Bake the rolls in the center of the oven for 20 minutes, or until risen and the tops and bottoms are golden. Turn the rolls out into a basket and serve piping hot.
Make Ahead The baked rolls can be kept at room temperature for 1 day or frozen for up to 1 month. Reheat in a 325° oven before serving.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.