The Best Butterhorn Rolls

The Best Butterhorn Rolls might be just the bread you are searching for. This recipe makes 24 servings with 199 calories, 5g of protein, and 7g of fat each. For 19 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 3482 people were impressed by this recipe. This recipe from Lovely Little Kitchen requires water, salt, sugar, and flour. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 38%, this dish is rather bad. Try Butterhorn Rolls, Freckled Butterhorn Rolls, and Flaky Butterhorn Rolls for similar recipes.

Servings: 24

 

Ingredients:

1/4 ounce packet (2 1/4 teaspoons) active dry yeast

3/4 cup plus 2 tablespoons butter, melted (will be used separately)

1 egg beaten

6 cups flour, divided

2 cups warm milk (I use whole)

1 teaspoon salt

1/2 cup sugar

2 tablespoons warm water

Equipment:

bowl

plastic wrap

pizza cutter

baking sheet

oven

wire rack

Cooking instruction summary:

In a large bowl, dissolve the yeast into the warm water. Let the yeast sit and proof for about 3 minutes. Then pour in the milk and stir.Add the sugar and egg and mix.Add 3 cups of flour and salt, and mix.Add 3/4 cup melted (should be warm, not hot) butter and mix, then add 3 more cups of flour mixing well between each one. Sometimes it works best to use clean hands for the final mixing. The dough should still be a bit sticky, but pulling away from the side of the bowl. If you need to add an additional 1/4 or 1/2 cup of flour, that is okay.Pour the dough out onto a large piece of plastic wrap. Wrap well and then place into a gallon size Zip-loc bag (do not remove all the air) and refrigerate for at least 5 hours or overnight.Remove dough from plastic wrap and punch it down.Divide the dough into two equal parts.Roll each part out one at a time into a 12 inch circle on a well floured surface. Sprinkle additional flour over the top of the dough.Using a pizza slicer, cut the dough into four quarters, and then each quarter into three wedges.Starting at the wide end, roll them up. Place the rolls on a greased or Silpat lined baking sheet. I usually do two baking sheets with 12 rolls each.Cover the rolls with a clean dishcloth and let them rise for one hour.Preheat oven to 350 degrees.Bake for 12-15 minutes, or until the tops are golden brown.Remove to a cooling rack and brush with remaining 2 tablespoons of melted butter.

 

Step by step:


1. In a large bowl, dissolve the yeast into the warm water.

2. Let the yeast sit and proof for about 3 minutes. Then pour in the milk and stir.

3. Add the sugar and egg and mix.

4. Add 3 cups of flour and salt, and mix.

5. Add 3/4 cup melted (should be warm, not hot) butter and mix, then add 3 more cups of flour mixing well between each one. Sometimes it works best to use clean hands for the final mixing. The dough should still be a bit sticky, but pulling away from the side of the bowl. If you need to add an additional 1/4 or 1/2 cup of flour, that is okay.

6. Pour the dough out onto a large piece of plastic wrap. Wrap well and then place into a gallon size Zip-loc bag (do not remove all the air) and refrigerate for at least 5 hours or overnight.

7. Remove dough from plastic wrap and punch it down.Divide the dough into two equal parts.

8. Roll each part out one at a time into a 12 inch circle on a well floured surface. Sprinkle additional flour over the top of the dough.Using a pizza slicer, cut the dough into four quarters, and then each quarter into three wedges.Starting at the wide end, roll them up.

9. Place the rolls on a greased or Silpat lined baking sheet. I usually do two baking sheets with 12 rolls each.Cover the rolls with a clean dishcloth and let them rise for one hour.Preheat oven to 350 degrees.

10. Bake for 12-15 minutes, or until the tops are golden brown.

11. Remove to a cooling rack and brush with remaining 2 tablespoons of melted butter.


Nutrition Information:

Quickview
199k Calories
4g Protein
6g Total Fat
29g Carbs
2% Health Score
Limit These
Calories
199k
10%

Fat
6g
11%

  Saturated Fat
4g
26%

Carbohydrates
29g
10%

  Sugar
5g
6%

Cholesterol
24mg
8%

Sodium
160mg
7%

Get Enough Of These
Protein
4g
9%

Vitamin B1
0.38mg
25%

Folate
85µg
21%

Selenium
12µg
17%

Vitamin B2
0.25mg
14%

Vitamin B3
2mg
12%

Manganese
0.22mg
11%

Iron
1mg
8%

Phosphorus
63mg
6%

Fiber
1g
5%

Vitamin A
220IU
4%

Vitamin B5
0.4mg
4%

Calcium
30mg
3%

Copper
0.06mg
3%

Zinc
0.41mg
3%

Vitamin D
0.41µg
3%

Magnesium
9mg
2%

Potassium
75mg
2%

Vitamin B6
0.04mg
2%

Vitamin B12
0.12µg
2%

Vitamin E
0.22mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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