FLAKY BUTTERHORN ROLLS
These dinner rolls, slightly sweet and so very flaky, were my mother's recipe. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them Grandma's Croissants! -Bernice Smith, Sturgeon Lake, Minnesota
Provided by Taste of Home
Time 40m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight. , Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges. , Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour. , Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER FLAKE ROLLS
Provided by Alton Brown
Time 2h34m
Yield 12 rolls
Number Of Ingredients 8
Steps:
- Spray a 12-cup muffin tin with nonstick spray and set aside.
- Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
- Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
- Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
- Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.
- Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
- Preheat the oven to 400 degrees F.
- Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
- Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.
MAKE-AHEAD BUTTERHORNS
Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive and have a homemade taste that makes them memorable. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Time 45m
Yield 32 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in water. Add milk, shortening, sugar, eggs, salt and 4 cups flour; beat 3 minutes or until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours. , Punch dough down; divide into 4 equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into 8 pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. , Place rolls with tip down on baking sheets; freeze. Transfer to airtight freezer containers; freeze up to 4 weeks., To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; thaw in the refrigerator overnight. To bake, preheat oven to 375°. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 12-15 minutes. Serve warm.
Nutrition Facts : Calories 239 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
BUTTERHORN ROLLS
Cool rise rolls, let rise overnight, no kneading needed.
Provided by Ricki Heronemus
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 12h30m
Yield 32
Number Of Ingredients 11
Steps:
- In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
- Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
- Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 167.6 calories, Carbohydrate 17.2 g, Cholesterol 19.9 mg, Fat 9.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 189 mg, Sugar 3.7 g
BUTTERHORN ROLLS
This delicious dinner roll always brings praise. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Yeast Breads
Time 3h12m
Yield 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
- Mix well; add half of flour and beat well.
- Add melted butter and remainder of flour.
- Knead until smooth, cover and let rise in a warm place until doubled.
- Divide in half, roll each piece into a circle 1/4 inch thick.
- Butter, if you like and cut each piece into 16 pie shaped pieces.
- Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.
- Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.
- Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
- *To make crescent rolls, curve rolls slightly.
- *To make butterleaf rolls, roll dough into a very think rectangular sheet, brush with melted butter; cut into strips 1 inch wide and pile 6 or 7 together. Cut into 1 1/2 inch pieces and place on end in greased muffin pans. Cover and let rise till doubled and bake as above.
Nutrition Facts : Calories 1426.1, Fat 46.5, SaturatedFat 27.2, Cholesterol 260.1, Sodium 1133.4, Carbohydrate 217.8, Fiber 6.6, Sugar 40.7, Protein 32.4
BUTTERHORN DINNER ROLLS
Butterhorn dinner rolls date all the way back to colonial times, but I've streamlined the process to make this recipe easier for new and inexperienced bakers. These classic dinner rolls are light but rich, and slightly sweet. They're perfect for special occasions or holiday dinners, alongside any main course.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.
- While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.
- Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.
- Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.
- Cover and let rise until almost doubled in size, about 1 hour.
- Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.
- Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.
- Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.
- Let rolls sit until they puff up a little, 15 to 20 minutes.
- Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.
- Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 34.2 g, Cholesterol 49.2 mg, Fat 12.7 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 7.7 g, Sodium 278.5 mg
ICEBOX BUTTERHORNS (OVERNIGHT DINNER ROLLS)
This is the most awesome dinner roll recipe. It comes from taste of home. I now use it every time that I make any type of roll. It requires no kneading, or machine to make it- just a large bowl and a wooden spoon. I don't think I can really describe how good they are- you'll just have to try them. (I always use margarine, never butter, and it turns out great.) 4/08 - I edited the recipe to include the missing step of letting the dough rise before baking -oops!
Provided by Random Rachel
Categories Yeast Breads
Time 35m
Yield 15-30 rolls, depends on size
Number Of Ingredients 9
Steps:
- Dissolve the yeast in the water in a large bowl. Add the milk, sugar, egg, salt, and half of the flour. Beat together with a wooden spoon until smooth; add the 3/4 cup melted butter, along with remaining flour. Place in a greased bowl, cover with plastic wrap and put in your fridge overnight.
- The next day (or at least six hours later, if you'd like to make them in the morning for supper) punch the dough down. Shape as desired. Let rise in a warm place until doubled, about 1 hour. (I like to turn the oven on for 1-2 minutes, then turn it off and stick the rolls in or 45 minutes. Then I pull them out, and preheat the oven to bake them.).
- Bake at 350 for 15-20 minutes for round dinner rolls. Immediately brush with melted butter. Awesome warm, cold, or leftover.
- (For a butterhorn shape: make a 12 inch circle of dough, cut it into 12 pieces, and roll from the big end towards the little end. Place on the pan with the ends curled like a horn.).
Nutrition Facts : Calories 370.6, Fat 17.4, SaturatedFat 10.6, Cholesterol 57.6, Sodium 312.1, Carbohydrate 46.6, Fiber 1.5, Sugar 6.8, Protein 7
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- In a large mixing bowl, stir together yeast, water, and salt and let sit until dissolved, about 10 minutes. Stir in the sugar, butter, eggs, and flour. Mix well then loosely cover with saran wrap and let stand in the refrigerator overnight. The dough will double in size.
- The next day, remove the dough and divide it into four equal pieces. Generously flour your work surface, hands, and a rolling pin. Working with one piece of dough at a time, roll out into about a 9 inch circle. If the dough is sticky, add a little more flour. If it springs back, allow it to rest for 10 minutes then try again. Slice the circle into 8 equal triangles, then roll them up from the wide end to the narrow end. Place the rolls on a parchment paper lined baking sheet. Repeat with remaining dough.
- You can either freeze these rolls after they're shaped, after they're risen, or after they're baked. To freeze before the rise, place the baking sheet in the freezer and flash freeze until solid, then place rolls in a freezer zip lock bag for up to 1 month. When ready to bake, remove the number of rolls you want and place them on a baking sheet. Cover with a clean towel and place in a warm spot to rise until doubled in size, about 2 hours. Preheat the oven to 350 degrees then bake for 8-10 minutes.
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