BUTTERHORN ROLLS
Cool rise rolls, let rise overnight, no kneading needed.
Provided by Ricki Heronemus
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 12h30m
Yield 32
Number Of Ingredients 11
Steps:
- In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the 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 yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
- Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
- Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 167.6 calories, Carbohydrate 17.2 g, Cholesterol 19.9 mg, Fat 9.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 189 mg, Sugar 3.7 g
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
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
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
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.
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
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
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