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Freckled Butterhorn Rolls

 Freckled Butterhorn Rolls
From the time they were old enough to talk, my two kids told me these rolls looked like they had freckles. The name stuck.
48 ServingsPrep: 30 Min. + rising Bake: 15 min.


  • 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


  • 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.

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Freckled Butterhorn Rolls (continued)

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