Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive to serve and have a wonderful, homemade taste that makes them so memorable. —Bernice Morris, Marshfield, Missouri
- 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.
Originally published as Make-Ahead Butterhorns in Taste of Home August/September 1994, p37
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