I have lots of recipes from many different people and some of them have stories! This Butterhorn Rolls and Honey Butter recipe just happens to have a little one… Alison is a good friend of mine from several years and moves ago. She was in my life during a very trying period and was a really good friend to me… I’ll always be grateful for her. It’s not all that often you meet someone that you just “click” with… I’ve been blessed with a small hand full of these people in my life, Al, being one.
The way I happened upon the butterhorn rolls recipes is this… I’d been really sick with the flu for a few days and pretty much flat in bed. Alison was super kind and brought me these delicious butterhorn rolls with honey butter! AND a note that said something about them being rolls that’d make me all better! I’m sure they worked their magic back then but FOR SURE I knew I needed to have the recipes!! (with the honey butter… they might as well be a dessert!)
Alison’s Butterhorn Rolls and Honey Butter
Alison’s Butterhorn rolls
2 T yeast 1/2 C warm water 2 T sugar 2 C milk 1 C butter 1 C sugar 6 eggs 1 1/2 tsp salt 8 C flour Put warm water in a small bowl, sprinkle yeast and then 2 T sugar on top. Set aside and let dissolve. In a small sauce pan over medium heat, melt butter, add milk and bring just to a boil (scald). In kitchen mixer beat eggs, add sugar, salt, and 4 C flour. Mix well, add milk and butter mixture (warm is fine). Add remaining flour, add yeast mixture. Mix 10 minutes. Remove beaters, cover with a warm wet cloth, raise double in size. On a clean surface, sprinkle with flour. Punch down dough, divide in half, roll out, cut into triangles (I use a pizza cutter), roll each triangle from the large end to the point. Place on a sprayed cookie sheet. Repeat with 2nd half. Cover with wet towel, let double in size. Bake 375 degrees for 12-14 minutes or until golden brown and lightly browned on bottoms. Yields: approx 40 rolls
Honey Butter
1/2 C butter softened 1 egg yolk (can omit) 1/4 tsp vanilla 1 C honey Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping.
Ingredients
Sprinkle yeast on water
Sprinkle 2 T sugar on yeast
Set aside and let dissolve
In a small pan melt butter, add milk, and bring just to boil
Scald
In mixer beat eggs, add sugar and salt
One cup at a time add 4 C flour, mixing with each addition
Add milk (hot is fine) add the remaining flour
Yeast is ready!
Add into mixer
Cover and let mix for 10 minutes
Remove beater
Cover with warm towel
Let double in size, punch down
Divide dough in half
Roll out
into a large circle
Cut with pizza cutter
into triangles
rolls each triangle from the outside to the point
Place on sprayed cookie sheet
Cover, raise double in size
Bake 375 degrees for 12-14 minutes until golden brown, brush with butter if desired.
I actually doubled the original ButterHorn Roll recipe from Alison because it just wasn’t enough. So, if you don’t want as many… cut it in half! These rolls and honey butter totally melt in your mouth… perfect for any Holiday table! Also amazing with turkey or ham for a leftover Holiday sandwich : )
Yield: 40
Alison's Butterhorn Rolls and Honey Butter...
Ingredients
2 T yeast
1/2 C warm water
2 T sugar
2 C milk
2 cubes butter
1 C sugar
6 eggs
1 1/2 tsp
8 C flour
Instructions
Put warm water in a small bowl, sprinkle yeast and then 2 T sugar on top.
Set aside and let dissolve.
In a small sauce pan over medium heat, melt butter, add milk and bring just to a boil (scald).
In kitchen mixer beat eggs, add sugar, salt, and 4 C flour.
Mix well, add milk and butter mixture (warm is fine).
Add remaining flour, add yeast mixture.
Mix 10 minutes. Remove beaters, cover with a warm wet cloth, raise double in size.
On a clean surface, sprinkle with flour.
Punch down dough, divide in half, roll out, cut into triangles (I use a pizza cutter), roll each triangle from the large end to the point.
Place on a sprayed cookie sheet. Repeat with 2nd half.
Cover with wet towel, let double in size.
Bake 375 degrees for 12-14 minutes or until golden brown and lightly browned on bottoms. Yields: approx 40 rolls
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
