BUTTERHORN ROLLS
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.)
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Kiran Shahi
[email protected]I would definitely recommend these butterhorn rolls to others.
Md Mamun Hosen
[email protected]These butterhorn rolls are a bit time-consuming to make, but they're worth it.
Mhr Lal Mhr Lal Kabir
[email protected]I'm not a baker, but these butterhorn rolls were easy to make.
Damiyah Flint
[email protected]These butterhorn rolls are perfect for a special occasion.
Shawonda Booker
[email protected]I love the shape of these butterhorn rolls.
Nkechi Nwamadu
[email protected]These butterhorn rolls are delicious!
Tochukwu Pharmacy and Superstore's
[email protected]I followed the recipe exactly, but my butterhorn rolls didn't turn out as expected.
DAVID BEKHAM
[email protected]These butterhorn rolls were a bit too sweet for my taste.
Snugglyy
[email protected]I was so excited to try these butterhorn rolls, but I was disappointed. They were dry and flavorless.
balan rai
[email protected]These butterhorn rolls are the best I've ever had. They're so light and airy, and the flavor is out of this world.
Ken Long
[email protected]I've made these butterhorn rolls several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
H.M Mahim
[email protected]These butterhorn rolls were a huge hit at my last party. They're so soft and fluffy, and the flavor is amazing. I'll definitely be making them again soon!