Make-Ahead Butterhorns
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
SERVINGS
|
32
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
15 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 2 packages (1/4 ounce each) active dry yeast
- 1/3 cup warm water (110° to 115°)
- 9 cups all-purpose flour, divided
- 2 cups warm milk (110° to 115°)
- 1 cup shortening
- 1 cup sugar
- 6 eggs
- 2 teaspoon salt
- 3 to 4 tablespoons butter, melted
DIRECTIONS
In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt; beat for 2 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.
To bake, 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 and serve immediately or cool on wire rack. Yield: 32 rolls.