Butterhorn Rolls

MichaelsCookingPublished: December 17, 201410 views
Published: December 17, 2014

This may be my favorite rolls of all time. My mother's recipe from the 1960's.
1 cup milk
1/2 cup shortening
1/2 cup sugar
3 eggs
1 packet yeast
1 teaspoon table salt
4 cups all purpose flour

1 stick of butter melted for brushing.

I have made these using one stick of butter instead of the shortening and they came out fine. Not a big difference in flavor, so either is fine. Lard would be fine to use as well.

Scald one cup of milk.
Then add your shortening and sugar.
Cool mixture to lukewarm.
Put your milk into a large bowl and add your three eggs and mix.
Add your yeast.
Add your salt and flour.
Mix until combined, there is no need to kneed the dough.
Cover and allow to rise in a warm place, about two to three hours.

Divide into 3 pieces.
Roll out each piece to 12 inches rounds.
Use melted butter to paint on the rounds.
Cut each round into 12 triangles.
Roll up each triangle starting at large end and place on a greased baking sheet.
Brush the rolls with melted butter.
Allow to rise till doubled, around 30 minutes in a warm place. I do not cover them.
Bake @ 350F for 10 minutes.
Allow to cool and freeze for up to 3 weeks.
You can freeze longer, but then put in a paper towel or two. The paper towels will keep most ice crystals from forming. It is a good thing to do when freezing any bread or buns.

When you want rolls with your dinner, get the rolls out of the freezer and you can allow to defrost for 30 minutes in the plastic bag. Then place on your baking sheet and allow to defrost for another 30 minutes.
Bake @ 350F for 5 minutes.
You will have fresh baked rolls with your dinner in just minutes.

You can also bake them without freezing them.
Bake @ 350 for 15 to 18 minutes, depending how hot your oven is.

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