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Make-Ahead Butterhorns Recipe

Make-Ahead Butterhorns Recipe photo by Taste of Home

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Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive to serve and have a wonderful, homemade taste that makes them so memorable. -Bernice Morris, Marshfield, Missouri

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Make-Ahead Butterhorns Recipe

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

Yield: 32 Servings

30 15 45

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
1 cup shortening
1 cup sugar
6 eggs
2 teaspoon salt
9 cups all-purpose flour, divided
3 to 4 tablespoons butter, melted

Directions

In a large bowl, dissolve yeast in water. Add the milk, shortening, sugar, eggs, salt and 4 cups flour; beat for 3 minutes or until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours.
Punch dough down; divided into four equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal.
Place rolls with tip down on baking sheets; freeze. When frozen, place in freezer bags and seal. Store in freezer for up to 4 weeks.
Place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 375° for 12-15 minutes or until lightly browned. Remove from baking sheets; serve warm or cool on wire rack. Yield: 32 rolls.

Nutritional Facts 1 serving (1 each) equals 241 calories, 9 g fat (3 g saturated fat), 45 mg cholesterol, 179 mg sodium, 34 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Make-Ahead Butterhorns in Taste of Home August/September 1994, p37

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Make-Ahead Butterhorns

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Reviewed on Nov. 23, 2011 by dkpadilla

I make these rolls for every family function and all holidays. These are the best rolls ever.

Reviewed on Jun. 13, 2010 by psychocoombs

Great for any recipe that calls for crossaint rolls from a can. Tastes much better. Everyone loves them. I find they are a bit large so I divide it into 6 equal parts instead of 4. Then into 8, so I get 48 rolls total.

Reviewed on Oct. 13, 2009 by wantabunch

We love these! Works great in a breadmaker if you cut the recipe in 1/3, and use dough cycle, then roll out and bake in oven. I make the full recipe in my kitchenaid, and I also use 1/2 whole wheat flour. They're soft and delicious - great for Thanksgiving or anytime. We make croissant sandwiches with leftover rolls. You can also make rolls with half the dough, and make cinnamon rolls with the other half. I do find I have to add a bit more flour.