How To Make Butterhorn Rolls
Soft and fluffy, these overnight-rise butterhorn rolls make the best sweet pastries. Combine sugar, eggs, milk, and flour to make these no-knead bread.
Serves:
Ingredients
For Milk Mixture:
- 1cupshortening
- 1cupmilk
For Yeast Mixture:
- 1½tspactive dry yeast
- 1tspwhite sugar
- ½cupwarm water,110 degrees F
For Egg Mixture:
- 2eggs
- 2tspsalt
- ½cupwhite sugar
For Butterhorn Dough:
- 4½cupsall purpose flour
- 1tspbaking powder
- ½cupbutter,softened
Instructions
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In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool.
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Dissolve the yeast and sugar in the warm water.
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In a large bowl, beat the eggs, 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.
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Divide dough into fourths, and on a floured surface, roll out into 1/2-inch thick circles.
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Spread the surface with soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to the small end.
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Place rolls point side down on a baking sheet and allow to rise until doubled, 3 to 4 hours.
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Preheat oven to 400 degrees F.
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Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.
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Serve and enjoy.
Nutrition
- Calories: 167.83kcal
- Fat: 9.97g
- Saturated Fat: 3.68g
- Trans Fat: 0.96g
- Monounsaturated Fat: 3.57g
- Polyunsaturated Fat: 2.05g
- Carbohydrates: 17.17g
- Fiber: 0.53g
- Sugar: 3.69g
- Protein: 2.50g
- Cholesterol: 18.39mg
- Sodium: 104.96mg
- Calcium: 24.51mg
- Potassium: 35.31mg
- Iron: 0.89mg
- Vitamin A: 32.07µg
- Vitamin C: 0.00mg
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