* Exported from MasterCook *
Rolls, Flaky Butterhorn
Recipe By :Bernice Smith
Serving Size : 48 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup cold butter -- cubed, or shortening
2 1/4 tsp active dry yeast -- (1 package (1/4 oz))
1/4 cup warm water -- (110 to 115F)
3/4 cup warm milk -- (110 to 115F)
1 large egg -- lightly beaten
4 tablespoons butter -- melted, divided
This dinner roll, slightly sweet and so very flaky, was my mother's
recipe. It's simple to prepare because you don't need to have any
kneading skills, and the dough is easy to handle.
Prep: 30 min. + rising
Bake: 10 min./batch
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 four equal portions. On a lightly floured surface,
roll one portion into a 12" 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 375F for 10 to 12 minutes or until golden brown. Remove to wire racks.
Cal 92, Fat 5g, Carb 10g, Sod 101mg, Pro 1g
Review: These are great! They rose so much that I when rolling the
dough, I ended up with 3 1/2 dozen. I'm at my son's home watching
grandchildren while he and my daughter-in-law went to the hospital to
give birth to another one. The rolls were such a hit that the 2 I was
sitting with wanted nothing but the rolls. They did indeed turn out
fluffy and flaky. The dough reminded me of the refrigerated cans of
crescent rolls so I've now made several dishes that i used to use the
store bought ones for. Everything I've made with them is a big hit
with everyone.Definitely a keeper!
Review: I just made these rolls and I can honestly say they were the
best rolls I have ever had in my life. I cut the recipe in half and
it worked out perfectly. I did goof up and cut my rounds of dough
into 8ths instead of 12ths, but they were still PERFECT! Thank you so
much for sharing such a wonderful recipe. I am not afraid to try my
hand at yeast dough any more.
Source:
"Originally published as Butterhorns in Reminisce November/December 1991"
S(Internet address):
"https://www.tasteofhome.com/recipes/flaky-butterhorn-rolls/";
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Per Serving (excluding unknown items): 93 Calories; 5g Fat (49.6%
calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary
Fiber; 18mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0210