Butterhorns

  • 1 pkg active dry yeast
  • 5-6 cups all-purpose flour
  • 1  1/2 sticks + 2 tbsp butter, mostly melted
  • 2 cups warm milk
  • 1/2 cup sugar
  • 1 egg, beaten
  • 2 tbsp hot tap water
  • 1 tsp salt
Put yeast in large bowl and add 2 tbsp hot tap water. Allow to proof until yeast is mostly dissolved (3-5 minutes – take this time to microwave the milk for 1 minute). Pour in warm milk and stir; melt butter and stir in. Beat egg and stir in lightly; add sugar and salt and stir until blended. Add flour a cup at a time until the dough is full incorporated; for the final 2 cups, add 1/2 cup at a time and mix with hands. Stop adding flour when dough is still sticky but begins to pull away from bowl and fingers (the consistency of refrigerated crescent dough). Transfer to large sheet of plastic wrap; wrap well then place in gallon-size zip-top bag and store in refrigerator at least 6 hours (overnight is better).
Remove from refrigerator and punch down. DIvide into 2 even segments, pat/roll each into a 12″ (about 1/4″ thick) circle, and cut each circle into 12 triangles (pizza cutter works best for this). Roll each triangle and place on baking sheet with point down, leaving 2 inches between rolls. Cover with towel and allow to rise for 1 hour. Bake at 350 (325 for dark or stone pan) 12-15 minutes until browned; brush with remaining 2 tbsp melted butter.
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When I was still fairly new to scrapbooking (my other hobby), I joined a Yahoo Group for scrapbookers in my state which held an annual retreat in the mountains. My first time attending, another member made these wonderful, soft, pillowy rolls for breakfast. For years, I was too intimidated to attempt them myself; I finally got brave and made some for Easter breakfast at our new church. I have since revised the recipe to better suit my baking style. Enjoy them for breakfast….or whenever!
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