15 December 2015

Butterhorn Rolls

I've had these rolls for many-a-Thanksgivings (but let's be real--they're delicious all the time) and they're always a crowd favorite. They're really buttery and light with a slight crunch. Serve with butter or jelly and enjoy!


3 teaspoons yeast
1/4 cup warm water
1 cup milk
1/2 cup butter plus 4 Tablespoons extra
1/2 cup sugar
1 teaspoon salt
3 eggs, beaten
5 1/2 cups flower

Dissolve yeast in 1/4 cup warm water with a pinch of sugar. Melt 1/2 cup butter with milk. Add sugar and salt. Stir in the eggs (add a bit of the warm milk to the eggs and stir to prevent eggs from cooking). Add together. Incorporate 1 1/2 cup flour, then yeast mixture. Mix in, then knead 4 more cups flour. Cover and let rise one hour. Divide dough in two and roll out one section into a circle. Melt four extra tablespoons butter and spread half over dough. Cut into 16 wedges and roll up like croissants and place on baking sheet. Repeat with second half of dough. Let rise and bake at 350F for about 10 minutes, or until lightly golden.
A pan of deliciousness!\

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