Freckled Butterhorn Rolls Recipe

Freckled Butterhorn Rolls Recipe photo by Taste of Home

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From the time they were old enough to talk, my two kids told me these rolls looked like they had freckles. The name stuck.

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Freckled Butterhorn Rolls Recipe

Prep: 30 Min. + rising Bake: 15 min.

Yield: 48 Servings

30 15 45

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm milk (110° to 115°)
1 cup butter, softened
1 cup sugar
4 eggs
2 teaspoons salt
7 to 8 cups bread flour
1/2 cup toasted wheat germ

Directions

In a large bowl, dissolve yeast in milk. Add butter, sugar, eggs, salt and 4 cups flour. Beat until smooth. Stir in wheat germ and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface, divide into four portions. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 4 dozen.

Nutritional Facts 1 serving (1 each) equals 125 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 147 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Freckled Butterhorn Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p18