Butterhorn Rolls

Butterhorn Rolls


29 people made this

About this recipe: Cool rise rolls, let rise overnight, no kneading needed.

Ricki Heronemus

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

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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