Easy Butterhorn Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FLAKY BUTTERHORN ROLLS

These dinner rolls, slightly sweet and so very flaky, were my mother's recipe. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them Grandma's Croissants! -Bernice Smith, Sturgeon Lake, Minnesota

Provided by Taste of Home

Time 40m

Yield 4 dozen.

Number Of Ingredients 9



Flaky Butterhorn Rolls image

Steps:

  • In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight. , Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges. , Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour. , Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup cold butter, cubed, or shortening
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature, lightly beaten
4 tablespoons butter, melted, divided

BUTTERHORNS

To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.

Provided by CPSC

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 10h15m

Yield 16

Number Of Ingredients 9



Butterhorns image

Steps:

  • Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
  • Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
  • After the dough has risen, punch down, cover, and refrigerate overnight.
  • Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
  • Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 42.3 g, Cholesterol 82.5 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 11.6 g, Sodium 291.7 mg, Sugar 8.1 g

1 (0.6 ounce) cake compressed fresh yeast
2 teaspoons white sugar
1 ½ cups milk
1 cup butter
½ cup white sugar
3 eggs
5 ½ cups bread flour
1 teaspoon salt
½ cup butter, softened

EASY BUTTERHORN ROLLS

Delicious buttery rolls! No kneading needed, let rise overnight. So light and scrumptious! (from allrecipes.com)

Provided by Hannah

Categories     Yeast Breads

Time 1h5m

Yield 32-48 rolls, 6-8 serving(s)

Number Of Ingredients 11



Easy Butterhorn Rolls image

Steps:

  • Combine 1 cup butter (or shortening) and milk in a small saucepan. Heat until butter is melted; set aside to cool.
  • Dissolve yeast and 1 teaspoon sugar in the warm water.
  • In a large bowl, beat the eggs, 1/2 cup sugar, and salt together.
  • Add the milk mixture and the yeast mixture in the egg mixture, stirring to blend.
  • Add the flour and baking powder; stir until no dry patches remain. The dough will be wet and sticky. Cover and refrigerate overnight.
  • Divide dough into four parts, and roll each part into 1/2 inch thick circles on a floured surface.
  • Spread surface with the melted butter. Cut each circle like a pie into 8 or 12 triangles, and roll up from larger to small end.
  • Place rolls point side down on a baking sheet, and allow to rise until doubled (1-3 hours, depending on the temperature and altitude.) Preheat oven to 400 degrees F (200 degrees C.).
  • Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.
  • Note: Prep time does not contain overnight or rising time.

Nutrition Facts : Calories 868.9, Fat 50.1, SaturatedFat 30.8, Cholesterol 189.7, Sodium 1287.6, Carbohydrate 91.5, Fiber 2.8, Sugar 17.7, Protein 14

1 cup butter (or shortening)
1 cup milk
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, melted

BUTTERHORN DINNER ROLLS

Butterhorn dinner rolls date all the way back to colonial times, but I've streamlined the process to make this recipe easier for new and inexperienced bakers. These classic dinner rolls are light but rich, and slightly sweet. They're perfect for special occasions or holiday dinners, alongside any main course.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 9



Butterhorn Dinner Rolls image

Steps:

  • Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.
  • While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.
  • Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.
  • Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.
  • Cover and let rise until almost doubled in size, about 1 hour.
  • Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.
  • Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.
  • Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.
  • Let rolls sit until they puff up a little, 15 to 20 minutes.
  • Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.
  • Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.

Nutrition Facts : Calories 272.3 calories, Carbohydrate 34.2 g, Cholesterol 49.2 mg, Fat 12.7 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 7.7 g, Sodium 278.5 mg

1 (.25 ounce) package active dry yeast
¼ cup warm water
½ cup unsalted butter
1 cup milk
3 tablespoons white sugar
3 ¾ cups all-purpose flour, divided
1 ½ teaspoons kosher salt
1 large egg yolk
¼ cup butter, melted

BUTTERHORNS

This recipe is an unusual but delicious way to use cottage cheese. Friends of ours make these every year for a party that follows our fall cattle drive. They are so delicious they're always the first food to disappear.

Provided by Taste of Home

Time 50m

Yield 3 dozen.

Number Of Ingredients 9



Butterhorns image

Steps:

  • In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 96mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

1 cup butter, softened
1-1/2 cups 4% cottage cheese
2 cups all-purpose flour
Dash salt
FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 teaspoons whole milk
1/2 teaspoon vanilla

BUTTERHORN ROLLS

This delicious dinner roll always brings praise. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Yeast Breads

Time 3h12m

Yield 2 1/2 dozen

Number Of Ingredients 7



Butterhorn Rolls image

Steps:

  • Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
  • Mix well; add half of flour and beat well.
  • Add melted butter and remainder of flour.
  • Knead until smooth, cover and let rise in a warm place until doubled.
  • Divide in half, roll each piece into a circle 1/4 inch thick.
  • Butter, if you like and cut each piece into 16 pie shaped pieces.
  • Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.
  • Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.
  • Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
  • *To make crescent rolls, curve rolls slightly.
  • *To make butterleaf rolls, roll dough into a very think rectangular sheet, brush with melted butter; cut into strips 1 inch wide and pile 6 or 7 together. Cut into 1 1/2 inch pieces and place on end in greased muffin pans. Cover and let rise till doubled and bake as above.

Nutrition Facts : Calories 1426.1, Fat 46.5, SaturatedFat 27.2, Cholesterol 260.1, Sodium 1133.4, Carbohydrate 217.8, Fiber 6.6, Sugar 40.7, Protein 32.4

1 cake yeast
1/2 cup sugar
3/4 teaspoon salt
1 cup milk, lukewarm
2 eggs, beaten
4 1/2 cups flour, sifted
1/2 cup butter, melted (no substitutions)

ICEBOX BUTTERHORNS

These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. -Judy Clark, Elkhart, Indiana

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 9



Icebox Butterhorns image

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 206 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm 2%milk (110° to 115°)
3/4 cup butter, melted
1/2 cup sugar
1 large egg, room temperature
1 teaspoon salt
6-1/2 cups all-purpose flour
Additional melted butter

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



Butterhorn Rolls image

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

1 cup whole milk
3/4 cup unsalted butter, cut into pieces
1/2 cup warm water (105 F to 115 F)
1/2 teaspoon sugar, plus 1/2 cup sugar
3 teaspoons dry yeast (one envelope plus 1/2 teaspoon)
3 large eggs, room temperature
5 1/4 cups all-purpose flour
1 tablespoon salt
1/2 cup butter, melted

MAKE-AHEAD BUTTERHORNS

Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive and have a homemade taste that makes them memorable. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Time 45m

Yield 32 rolls.

Number Of Ingredients 9



Make-Ahead Butterhorns image

Steps:

  • In a large bowl, dissolve yeast in water. Add milk, shortening, sugar, eggs, salt and 4 cups flour; beat 3 minutes or until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours. , Punch dough down; divide into 4 equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into 8 pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. , Place rolls with tip down on baking sheets; freeze. Transfer to airtight freezer containers; freeze up to 4 weeks., To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; thaw in the refrigerator overnight. To bake, preheat oven to 375°. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 12-15 minutes. Serve warm.

Nutrition Facts : Calories 239 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
1 cup shortening
1 cup sugar
6 large eggs, room temperature
2 teaspoon salt
9 cups all-purpose flour, divided
3 to 4 tablespoons butter, melted

More about "easy butterhorn rolls recipes"

BUTTERHORN DINNER ROLL RECIPE - I HEART EATING
Web Oct 31, 2020 Pour hot water over butter and sugar, and stir to melt. Let butter mixture cool to about 100 F. Pour butter mixture into yeast mixture, and stir to combine. Add 3 cups flour and salt, and stir to combine. …
From ihearteating.com
butterhorn-dinner-roll-recipe-i-heart-eating image


BUTTERY SOFT BUTTERHORN ROLLS: EASY, RICH, FLUFFY DINNER …
Web Nov 26, 2020 Instructions. Dissolve yeast and 1 tablespoon sugar in warm water. Pour flour into large bowl or mixer. Add scalded milk, butter, sugar, and salt.
From kitchencents.com
buttery-soft-butterhorn-rolls-easy-rich-fluffy-dinner image


THE BEST BUTTERHORN ROLLS - LOVELY LITTLE KITCHEN
Web Apr 16, 2014 2 cups warm milk (I use whole) 1/2 cup sugar 1 egg beaten 1 teaspoon salt 6 cups flour, divided 3/4 cup plus 2 tablespoons butter, melted (will be used separately) Cook Mode Prevent your screen from going …
From lovelylittlekitchen.com
the-best-butterhorn-rolls-lovely-little-kitchen image


CRESCENT ROLLS (AMISH BUTTERHORN ROLLS) - THE SEASONED …
Web Nov 15, 2020 Roll each piece of dough into a 9-inch circle and brush with melted butter. Cut each circle into 12 wedges. Roll up each wedge, starting from the wide end. Place on lined baking sheets with the tip (seam-side) …
From theseasonedmom.com
crescent-rolls-amish-butterhorn-rolls-the-seasoned image


BUTTERY SOFT BUTTERHORN ROLLS: EASY, RICH, FLUFFY DINNER …
Web Nov 26, 2020 6 cups all-purpose flour, plus flour for kneading and rolling dough out (about 720g + extra) Instructions Dissolve yeast and 1 tablespoon sugar in warm water. Pour flour into large bowl or mixer. Add …
From kitchencents.com
buttery-soft-butterhorn-rolls-easy-rich-fluffy-dinner image


BUTTERHORN ROLL RECIPE, BUTTERHORNS | JEN SCHMIDT
Web Dec 9, 2010 6 beaten eggs. 9 cups flour. Soften the active dry yeast in warm water. Combine hot milk, butter, sugar and salt: cool to lukewarm. Add 1 cup of the flour. Add yeast mixture and eggs. Beat well. Stir in …
From beautyandbedlam.com
butterhorn-roll-recipe-butterhorns-jen-schmidt image


BUTTERHORN DINNER ROLLS - TASTES OF LIZZY T
Web Nov 8, 2021 How to Make Butterhorn Dinner Rolls Mix the dough. In a large glass mixing bowl, whisk together the sugar, yeast and beaten eggs. Add the water, butter and salt to …
From tastesoflizzyt.com
4.6/5 (11)
Category Bread
Cuisine American
Calories 178 per serving


HOMEMADE CRESCENT ROLLS (BUTTERHORN ROLLS) | EASY WEEKNIGHT …
Web Sep 2, 2022 Let the Rolls Rise. Place the crescents pointy-side-down on greased or parchment-lined baking sheets. Cover them, and let them rise in a warm place for 1 hour …
From easyweeknightrecipes.com
5/5 (2)
Total Time 7 hrs
Category Side Dish
Calories 121 per serving


EASY BUTTERHORNS (MAKE AHEAD BUTTERHORN RECIPE) | NEIGHBORFOOD
Web Oct 30, 2019 These simple homemade crescent rolls are buttery, soft, and just a touch sweet. They're easy to make ahead or freeze, and they are SO worth it! Print Ingredients …
From neighborfoodblog.com


FLAKY BUTTERHORNS COOKIE RECIPE | COOKIES AND CUPS
Web Feb 19, 2018 Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. For the filling, in a small bowl combine the light brown sugar and cinnamon. Divide …
From cookiesandcups.com


HOW TO MAKE HOMEMADE BUTTERHORN ROLLS | FLOUR ON MY FINGERS
Web Nov 6, 2019 INGREDIENTS YOU'LL NEED FOR BUTTERHORN ROLLS: Milk Active dry yeast Unsalted butter (or shortening) Sugar Salt Eggs Unbleached all-purpose flour …
From flouronmyfingers.com


MASTER DOUGH: BUTTERHORN ROLLS - THE TIMELESS BAKER
Web Feb 15, 2021 Starting with wide end, roll each wedge and tuck the tip on the bottom side of dough. Place each butterhorn on lined cookie sheet (1dozen per cookie sheet). Allow …
From thetimelessbaker.com


HOMEMADE BUTTERHORN ROLLS • DANCE AROUND THE KITCHEN
Web Nov 13, 2020 Place the butterhorn on a parchment-lined pan, making sure the "tail" is tucked underneath. Let the butterhorns rise for 45 minutes. Then, bake at 350°F for 8 …
From dancearoundthekitchen.com


RASPBERRY SWEET ROLLS RECIPE | EPICURIOUS
Web 2 days ago Step 1. In the bowl of a stand mixer fitted with the dough hook attachment, combine warm milk, yeast and 1 tablespoon of the sugar. Cover with a clean towel and …
From epicurious.com


THE KEY TO MAKING EASY SUSHI AT HOME? THROW A HAND ROLL PARTY
Web 2 days ago Like many home cooks, I use a quarter-sheet for hand rolls. Snap or cut the nori in half once, then in half again for a nearly square quarter-sheet. Top the nori with a …
From latimes.com


Related Search