- 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
- 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. Preheat oven to 375°. 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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"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."
"I make these rolls for every family function and all holidays. These are the best rolls ever."
"Great for any recipe that calls for crossaint rolls from a can. Tastes much better. Everyone loves them. I find they are a bit large so I divide it into 6 equal parts instead of 4. Then into 8, so I get 48 rolls total."
"We love these! Works great in a breadmaker if you cut the recipe in 1/3, and use dough cycle, then roll out and bake in oven. I make the full recipe in my kitchenaid, and I also use 1/2 whole wheat flour. They're soft and delicious - great for Thanksgiving or anytime. We make croissant sandwiches with leftover rolls. You can also make rolls with half the dough, and make cinnamon rolls with the other half. I do find I have to add a bit more flour."