- 2 packages (1/4 ounce each) active dry yeast
- 1/3 cup warm water (110° to 115°)
- 2 cups warm 2% milk (110° to 115°)
- 1 cup shortening
- 1 cup sugar
- 6 eggs
- 2 teaspoon salt
- 9 cups all-purpose flour, divided
- 3 to 4 tablespoons butter, melted
- Preheat oven to 375°. In a large bowl, dissolve yeast in water. Add milk, shortening, sugar, eggs, salt and 4 cups flour; beat 3 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; divide 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 12-15 minutes or until lightly browned. Remove from baking sheets; serve warm, or cool on wire rack. Yield: 32 rolls.
Reviews for Make-Ahead Butterhorns
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"These are fantastic!"
"I first made these rolls for Christmas dinner, 1994, & they've become a favorite with everyone who's had them. Easy to make, light, delicious! And, attractive on the dinner table to boot!"
"My mom used this recipe for years. Mom passed away two and a half yrs ago but I found the recipe in her box. She notes that she gets 64 rolls out of the recipe. This is a very good recipe and she like to make ahead and freeze until she was ready to bake them."
"Have not made...have to rate to post...I am questioning the calorie content...241 sounds like a LOT for one roll."
"I have been making these since 1994 when they first appeared. They are a MUST for Thanksgiving and Christmas AND throughout the year."