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.
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
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
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
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
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.
DINNER ROLLS
This is the only recipe you'll ever need for Betty's classic from-scratch dinner rolls. Serve them with any meal for a warm, buttery bite.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h15m
Yield 15
Number Of Ingredients 9
Steps:
- In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
- Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
- Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Roll, Sodium 190 mg, Sugar 4 g, TransFat 0 g
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
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
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