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
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
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
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.
GERMAN BUTTERHORNS
This is a fabulous old recipe...the pastry has yeast in it yet requires no rising or kneading! This recipe is great for bakers who are not yet experts- These butterhorns are shaped like cresents and are beautiful anytime of the year but are extra special to serve during the holidays. I did see this recipe posted on another sight but not here on zaar. This recipe does take a bit of time but it is sooo worth it!!!! Please note that you need to refrigerate the pastry dough for at least 6hrs (I usually do mine overnight to split the work up:)-I did not include this time in the prep time. Please note that this recipe asks that you roll the dough out on a surface sprinkled with powdered sugar-not flour...please make sure you have enough before hand.
Provided by SweetFuzion
Categories Dessert
Time 16m
Yield 30 butterhorns, 30 serving(s)
Number Of Ingredients 16
Steps:
- Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
- When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
- Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
- Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
- At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
- Enjoy!
Nutrition Facts : Calories 281.3, Fat 16.2, SaturatedFat 4.7, Cholesterol 32.6, Sodium 101.6, Carbohydrate 31, Fiber 0.9, Sugar 16.8, Protein 3.9
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
More about "german butterhorn rolls quick rise recipes"
THE BEST BUTTERHORN ROLLS - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
5/5 (4)Total Time 44 minsCategory BreadCalories 204 per serving
- In a large bowl, dissolve the yeast into the warm water. Let the yeast sit and proof for about 3 minutes. Then pour in the milk and stir.
- Add 3/4 cup melted (should be warm, not hot) butter and mix, then add 3 more cups of flour mixing well between each one. Sometimes it works best to use clean hands for the final mixing. The dough should still be a bit sticky, but pulling away from the side of the bowl. If you need to add an additional 1/4 or 1/2 cup of flour, that is okay.
CRESCENT ROLLS (AMISH BUTTERHORN ROLLS) - THE SEASONED …
From theseasonedmom.com
HEAVENLY BUTTERHORNS - RED STAR® YEAST
From redstaryeast.com
BUTTERHORN DINNER ROLL RECIPE - I HEART EATING
From ihearteating.com
BUTTERY SOFT BUTTERHORN ROLLS: EASY, RICH, FLUFFY DINNER …
From kitchencents.com
BUTTERY SOFT BUTTERHORN ROLLS: EASY, RICH, FLUFFY DINNER …
From kitchencents.com
MASTER DOUGH: BUTTERHORN ROLLS - THE TIMELESS BAKER
From thetimelessbaker.com
Reviews 2Category Side DishCuisine AmericanTotal Time 2 hrs 15 mins
EASY BUTTERHORNS (MAKE AHEAD BUTTERHORN RECIPE) | NEIGHBORFOOD
From neighborfoodblog.com
4.5/5 (8)Category Bread, Rolls & BiscuitsCuisine AmericanTotal Time 1 hr 10 mins
BUTTERHORN DINNER ROLLS - TASTES OF LIZZY T
From tastesoflizzyt.com
4.6/5 (7)Category BreadCuisine AmericanCalories 178 per serving
GRANDMA'S BUTTERHORNS RECIPE - PINCH OF YUM
From pinchofyum.com
BUTTERHORN ROLLS RECIPE | RECIPES.NET
From recipes.net
HOMEMADE BUTTERHORN ROLLS • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
FLAKY BUTTERHORNS COOKIE RECIPE | COOKIES AND CUPS
From cookiesandcups.com
CLASSIC DINNER ROLLS USING RAPIDRISE/QUICK RISE YEAST - FLY-LOCAL
From fleischmannsyeast.com
GERMAN BUTTERHORN ROLLS (QUICK RISE) (LATEST RECIPES FROM JUST A …
From pinterest.com
BEST GERMAN BUTTERHORNS RECIPE - HOW TO MAKE BUTTERHORNS
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love