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| 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.
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| Ingredients |
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| Sprinkle yeast on water |
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| Sprinkle 2 T sugar on yeast |
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| Set aside and let dissolve |
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| In a small pan melt butter, add milk, and bring just to boil |
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| Scald |
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| In mixer beat eggs, add sugar and salt |
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| One cup at a time add 4 C flour, mixing with each addition |
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| Add milk (hot is fine) add the remaining flour |
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| Yeast is ready! |
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| Add into mixer |
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| Cover and let mix for 10 minutes |
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| Remove beater |
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| Cover with warm towel |
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| Let double in size, punch down |
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| Divide dough in half |
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| Roll out |
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| into a large circle |
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| Cut with pizza cutter |
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| into triangles |
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| rolls each triangle from the outside to the point |
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| Place on sprayed cookie sheet |
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| Cover, raise double in size |
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| 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 : )
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
- Honey Butter:1/2 C butter softened,1 egg yolk (can omit),1/4 tsp vanilla,1C honey
- Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping.
