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Make-Ahead Butterhorns Recipe

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

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 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.
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.

Nutrition 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.

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

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