November 16, 2011

Butterhorn Rolls

I had to get this recipe up before Thanksgiving. These are the yummiest Thanksgiving rolls - or anytime rolls, and they aren't that hard or messy to make. My least favorite part about cooking or baking is always the clean up afterwards! I made these for a bridal shower and as always everyone loved them.

Butterhorn Rolls
1pkg. quick-rise yeast
1/4 c. warm water
1/2 c. butter, melted
3/4 c. milk scalded (heat until just before boiling)
1/2 c. sugar
3/4 tsp. salt
3 eggs, well beaten
4 1/4 c. flour
1/2 c. butter (for later)

Soften yeast in warm water. Set aside. In your mixer, combine the melted butter and scalded milk. Stir in the sugar, salt and eggs. Add the softened yeast and then the flour. Mix everything until it makes a soft dough. Set dough aside in a warm place and allow to rise for 2 1/2 hours.
(here's my before and after pics of the rising)
After dough is risen, divide in half (it will be sticky but don't add more flour). Put the first half on a lightly floured surface and roll around until it is coated with flour. Then roll it out in a 14-inch circle. Spread the dough with 1/4 cup melted butter and cut the circle into 16 pie pieces.

Roll each piece from the large end to the small to form rolls and place on a greased cookie sheet. Then repeat with the other half of the dough. Allow your rolls to rise for another two hours covered with a kitchen towel, then bake at 375 for 10-12 minutes.

Everyone is sure to enjoy these yummy rolls. You can even make them days ahead, roll them out into the rolls, then freeze. When you take them out of the freezer, allow 3 hours for rising instead of 2.

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