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:

Equipment:

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:

covered percent of daily need