Monday, September 20, 2010

Butterhorn Rolls.

This is my all time favorite dinner roll.  I'm talking buttery...soft...melt in your mouth... kind of goodness.

I was introduced to the deliciousness that is the Butterhorn Roll 14 years ago, when I met my husband's family.  His mother {the queen of bread...who taught me all i know} made these to go with Sunday dinner.  I, who was raised on store bought rolls, was convinced that these little babies would surely be included in the buffet table in Heaven!  They. Were. That. Good.

The only problem with these rolls is that they're just like a Lay's Potato Chip.  It is impossible to have just one!  I can pound like ten three of them. {what?  i have to at least pretend that i'm a lady.}

Butterhorn Rolls

1/2 cup warm water
2 Tbsp Instant yeast
2 Tbsp sugar
2 cups milk
6 beaten eggs
1 cup sugar
6 Tbsp melted butter
2 tsp salt
8-11 cups flour

Dissolve yeast and sugar in water and let stand for a few minutes until foamy. Meanwhile, scald milk in the microwave (usually 1 or 2 minutes) and then cool to lukewarm. Add the milk, eggs, sugar, butter and salt to the yeast mixture and stir. Add flour, one cup at a time and mix well until the dough is cleaned from the sides of the bowl, and soft and pliable. Place in a lightly greased bowl and cover. Let rise in a warm place for 5 hours.

After the first rise, divide dough into five pieces. Roll each piece into a large circle, 1/4" thick. Cut circle into 12 or 16 wedges (depending on how big you want your rolls. I do 16. They are a bit smaller, but we end up with more rolls this way) Roll up from the widest end to the tip, creating a butterhorn shape. Place on greased baking sheets and brush tops generously with melted butter. Let rise for 3 hours. Bake @ 350 degrees for 13-14 minutes. Brush tops again with melted butter immediately after removing from the oven.

You can also do this in the bread machine on the 'Dough Setting' and it cuts down your raising time. I can only fit half a recipe in mine, but it mixes and does the first rise in 1 1/2 hours. Then I roll them out and let them raise again for the needed 3 hours. Bake as usual.

::  kitchen note  ::
do not be scared off by the 8 hour rising time! 


Adolescent Family said...

I COMPLETELY agree! I have had these only a couple times, but they made a distinct impression :) And yes, you can totally eat 10, they ARE that good!

I have often thought about these rolls and wanted to get this recipe, so I'm glad you finally posted it! Thanks!

GENEIL said...

What do you grease your pan and bowl with!?

tharker said...

Just a little bit of oil. Vegetable oil is fine. For the bowl, that is.

For the pan, I just use good old Pam.

Unknown said...

i just CAN'T do bread. it's like i'm cursed. this recipes looks so delicious i may have to try again.

tharker said...

you can do it. you can do it. you can do it.

Sarah said...

I love these type of rolls. Yum Tiffani! And I've been trying to remember to get some dark brown sugar every time I go grocery shopping to try out that chocolate chip cookie recipe. I must have a mental block on it. said...

I'm printing this recipe now! Along with about 5 other recipes you posted here :) Looks amazing!
Star Hughes Living

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