- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup cold butter, cubed or shortening
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 1 egg, lightly beaten
- 4 tablespoons butter, melted, divided
- In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight.
- Divide dough into four equal portions. On a lightly floured surface, roll one portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges.
- Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour.
- Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.
Reviews for Flaky Butterhorn Rolls
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"I just made these rolls and I can honestly say they were the best rolls I have ever had in my life. I cut the recipe in half and it worked out perfectly. I did goof up and cut my rounds of dough into 8ths instead of 12ths, but they were still PERFECT! Thank you so much for sharing such a wonderful recipe. I am not afraid to try my hand at yeast dough any more."
"Followed the recipe to the letter and thought they were wonderful! I will definitely make these again!"
"I wonder who sent this in to TOH. No credit is given, unless I'm just missing it."
"You're welcome, Mrs. America! (I shared this with a friend via the email feature in the recipe box.)These weren't as flaky as I'd hoped but to be absolutely fair, my yeast may have been a bit too old and I don't think they raised as they should have. They're still very tasty, my boyfriend compared them to having a "shortbread" flavour. I think the next time I try them I might sprinkle a bit of cinnamon on the dough after they're brushed with butter. As is, they'd be nice with jam or honey.I also won't try to cut them into 12 per section, some of them ended up "toddler" sized, while others were more "grown up" sized. Even at 8 rolls per section of dough, that still makes 32 butterhorns which is still plenty.Overall, worth the effort. I liked how the task could be divided overnight. The night before all you had to do was make the dough. The next day, all you had to do was roll them out, shape, raise and bake."
"Thanks Miss Canada"