Freckled Butterhorn Rolls Recipe

5 1
Freckled Butterhorn Rolls Recipe
Freckled Butterhorn Rolls Recipe photo by Taste of Home
Publisher Photo

Freckled Butterhorn Rolls Recipe

Be the first to add a review
5 1
Publisher Photo
From the time they were old enough to talk, my two kids told me these rolls looked like they had freckles. The name stuck.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 Min. + rising Bake: 15 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 Min. + rising Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm milk (110° to 115°)
  • 1 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons salt
  • 7 to 8 cups bread flour
  • 1/2 cup toasted wheat germ

Directions

In a large bowl, dissolve yeast in milk. Add butter, sugar, eggs, salt and 4 cups flour. Beat until smooth. Stir in wheat germ and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface, divide into four portions. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 4 dozen.
Originally published as Freckled Butterhorn Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p18

Nutritional Facts

1 each: 125 calories, 5g fat (3g saturated fat), 29mg cholesterol, 147mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm milk (110° to 115°)
  • 1 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons salt
  • 7 to 8 cups bread flour
  • 1/2 cup toasted wheat germ
  1. In a large bowl, dissolve yeast in milk. Add butter, sugar, eggs, salt and 4 cups flour. Beat until smooth. Stir in wheat germ and enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface, divide into four portions. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2 in. apart on greased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Bake at 375° for 12 minutes or until light golden brown. Remove from pans to wire racks. Yield: 4 dozen.
Originally published as Freckled Butterhorn Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFreckled Butterhorn Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review