BUTTERHORN ROLLS
These are very soft, buttery rolls that can be shaped into crescent rolls or rolled into 3 smaller balls and placed into muffin tins like hot rolls. Our family likes to make an extra batch of giant crescent rolls so we can make sandwiches the day after Thanksgiving with all of our leftover turkey.
Provided by misstoga
Categories Yeast Breads
Time 3h55m
Yield 36 small rolls
Number Of Ingredients 9
Steps:
- Stir milk and 3/4 cup butter in heavy medium saucepan over low heat until butter melts. Cool to 120° F if necessary. Combine water and 1/2 teaspoon sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until foamy, about 5 minutes.
- In large bowl of heavy duty mixer fitted with whisk attachment, beat eggs and 1/2 cup sugar at low speed until blended. Beat in milk mixture. Gradually add 2 1/2 cups flour, beating until smooth. Replace whisk with dough hook. Add yeast mixture, salt and 2 cups flour and beat 8 minutes. Beat in enough flour by spoonfuls to form sticky dough that just begins to pull away from sides of bowl.
- Pour 1 tablespoon butter into large bowl. Scrape in dough; let stand 5 minutes. Using spatula, turn dough over, coating with butter. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm area until doubled, about 1 1/2 hours.
- Punch dough down. Cover with plastic and towel and let rise again in warm area until doubled, about 1 hour. Punch dough down.
- Divide dough into 3 equal portions. Roll out 1 portion on floured surface to 12-inch round. Brush with some of melted butter. Cut into 12 triangles. Starting at wide end, roll up triangles toward point. Repeat rolling, cutting and shaping with remaining 2 dough portions and melted butter. Arrange rolls point side down on 2 ungreased heavy baking sheets, spacing evenly. Cover rolls with clean kitchen towel; let rolls rise until almost doubled, about 45 minutes.
- Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 375°F Brush rolls with melted butter. Bake 15 minutes. Switch top and bottom baking sheets and bake until rolls are golden, about 10 minutes longer. Cool rolls on racks. (can be made ahead. Wrap in foil; store at room temperature 1 day or freeze up to 2 weeks. Rewarm wrapped rolls in 350 F oven about 15 minutes.).
Nutrition Facts : Calories 134.3, Fat 7.2, SaturatedFat 4.3, Cholesterol 33.1, Sodium 226.3, Carbohydrate 14.5, Fiber 0.6, Sugar 0.5, Protein 2.8
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Yonela Senzeni
[email protected]This recipe is a must-try for any baker.
Crystal Fassett
[email protected]I'm going to make these rolls for my next party. They look amazing!
Juliana Mahoney
[email protected]I can't wait to try this recipe. It looks delicious!
Wayne Eccles
[email protected]These rolls are a bit time-consuming to make, but they're worth the effort.
Franklin Robinson
[email protected]I've been looking for a good butterhorn roll recipe for a long time. This one is definitely a keeper!
Monica Trule
[email protected]These rolls are the perfect addition to any brunch or holiday meal.
Natalie McCloe
[email protected]I'm not a baker, but I was able to make these rolls without any problems. They're so good!
Bruce Nichols
[email protected]These rolls are so flaky and buttery. I can't stop eating them!
Yasir Ameer
[email protected]I've never made butterhorn rolls before, but this recipe made it easy. They turned out great!
Abdussalam Adam
[email protected]These rolls are delicious, but they're a bit too sweet for my taste.
Susan Chinaza
[email protected]I love these rolls! They're perfect for breakfast or a snack.
Khanyisile Mnisi
[email protected]These rolls are so easy to make and they taste delicious. I've made them several times and they're always a hit.
Ugesh Mandal
[email protected]I was so excited to try this recipe, but I was disappointed. The rolls were dry and crumbly.
Andrea Pace
[email protected]These rolls are amazing! I made them for my family and they loved them. They're the perfect combination of sweet and savory.
Hasna Begum
[email protected]I've tried a lot of butterhorn roll recipes, but this one is by far the best. The dough is so easy to work with and the rolls turn out perfect every time.
Fahim Hoq
[email protected]These butterhorn rolls were a hit at my last dinner party! They were light, flaky, and had the perfect amount of sweetness.