These Butterhorn Rolls have been a favorite of our families for years!
My good friend, Alison, gave this recipe at least a decade ago- it quickly became my go-to roll recipe. We love these buttery and moist (I-eat-way-too-many) rolls with any kind of soup.
- 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 aid or bosch with dough hooks 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
* This recipe is from my good friend Alison.
If you’d like a step by step photo tutorial click here to get the first post of this recipe!
Alison’s Butterhorn Rolls will quickly become a favorite of your families too!
I hope your week is going well. I can’t believe it’s Thursday!
Happy Day- tomorrow’s Friday 🙂