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Butterhorn Rolls Recipe

I made these rolls for the first time a couple of years ago and they instantly became a favorite with family and friends. The ingredients are always on hand and don't take a real long time to make.

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Butterhorn Rolls Recipe

Prep: 0 min. Cook: 0 min.

Yield: 24 Servings

Ingredients

1 Tbsp. yeast
3 eggs (beaten)
1 cup lukewarm water
1/4 cup sugar
1/2 tsp. salt
1/2 cup butter
5 cups flour

Directions

Cream together the first 6 ingredients. Add flour and stir well. Turn out on floured surface and knead well until smooth and elastic. Place back in bowl and let rise until double in size. Divide into 2 parts. Roll into a circle about 12” wide. Rub soft butter over the top. Cut each circle into 12 wedges (cut it like you would a pie). Beginning on the wide side roll each wedge toward the point. Place on greased baking sheet, with the point on
underside. Let rise until about double in size. Bake at 400 degrees for 10-15 minutes. Remove from oven and cool on wire racks, butter the tops. Yield: 24 rolls Yield: serves 24

Notes:
When I make these rolls I tend to double the batch and when I don't double the eggs. The rolls still turn out nice and fluffy.

Butterhorn Rolls

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