Tuesday, December 14, 2010

Butterhorn Rolls

400° - 10-12 minutes. Serves 6 dz


  • 2 cups milk, scalded
  • 2 packages yeast -dissolved in 1/4 cup warm water (This would be for traditional yeast. Since I use instant yeast, I do not proof the yeast first.)
  • 1 cup butter (oil and shortening are also options)
  • 1 cup sugar
  • 2 tsp salt
  • 6 beaten eggs
  • 9 cups flour


  1. Soften the active dry yeast in warm water.
  2. Combine hot milk, butter, sugar and salt: cool to lukewarm.
  3. Add 1 cup of the flour.
  4. Add yeast mixture and eggs. Beat well.
  5. Stir in remaining flour or enough to make a very soft dough.
  6. Turn out on lightly floured surface, and knead lightly 5 to 8 minutes.
  7. Place dough in bowl and let rise until double – about 1-2 hours (but will vary based on home temp).
  8. Divide into 6 equal parts. Roll each part on lightly floured board to a 9 inch circle.
  9. Brush with melted butter.
  10. Cut each circle into 12 wedges (like a pizza): roll each wedge, starting with wide end and rolling to point.
  11. Arrange rolls, poin down, on greased cookie sheet: brush with melted butter.
  12. Cover and let rise till very light (about 45 minutes).
  13. Bake in hot oven (400 degrees) 10-12 minutes. Makes six dozen rolls. 


You may halve the recipe if that is too many, but they are great to freeze in Ziplock bag.

source: Balancing Beauty and Bedlam

image courtesy Morgue File

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