Alison's Butterhorn Rolls and Honey Butter

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 : )

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Alison’s Butterhorn rolls

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