Butterhorn Rolls

    (30)
    4 hours 30 mins

    Cool rise rolls, let rise overnight, no kneading needed.


    29 people made this

    Ingredients
    Makes: 32 

    • 205 g shortening
    • 235 ml milk
    • 120 ml warm water (110 degrees F/45 degrees C)
    • 6 g active dry yeast
    • 1 teaspoon white sugar
    • 2 eggs
    • 100 g white sugar
    • 2 teaspoons salt
    • 560 g all-purpose flour
    • 1 teaspoon baking powder
    • 115 g butter, softened

    Directions
    Prep:20min  ›  Cook:10min  ›  Extra time:4hr rising  ›  Ready in:4hr30min 

    1. 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.
    2. 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.
    3. Divide dough into fourths, and roll out on a floured surface. Spread surface with the soft butter. Cut dough into triangles, and roll up from larger to small end.
    4. Place rolls on a baking sheet, and allow to rise for 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.
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    Reviews and ratings
    Global ratings:
    (30)

    Reviews in English (28)

    by
    19

    These are the best and easiest rolls ever. I've been making them for several years now. I like to use 2 1/2 cups of wheat flour and 2 cups of white. I've also used 1/2 cup butter and 1/2 cup crisco...to cut down on the trans fat. It can't be any easier than stirring it all in a bowl and sticking it in the fridge. The dough can be left in the fridge for up to a week so you can have fresh warm rolls for dinner every night.  -  02 Feb 2005  (Review from Allrecipes US | Canada)

    by
    13

    made these with butter instead of shortening, didn't roll them out, just formed balls. turned out good, kind of had the texture of a tea-biscuit, but people really liked them, and the no-kneading is a total bonus  -  16 Jan 2011  (Review from Allrecipes US | Canada)

    by
    11

    When I want to make this rolls I was thinking why not I made this into a pizza base and I did! Half of the dough I make into rolls and the other half I make into 2 8" pizza base with topping consist of cheese, baked bean, sliced meat loaf and mayonise and it was yummy.  -  26 Feb 2006  (Review from Allrecipes US | Canada)

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