Make-Ahead Butterhorns Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
1 each: 241 calories, 9g fat (3g saturated fat), 45mg cholesterol, 179mg sodium, 34g carbohydrate (7g sugars, 1g fiber), 5g protein
Reviews for Make-Ahead Butterhorns
"Easy recipe to make & tasted great. I did add an extra 1/2 cup of flour to the mixture in my Kitchen Aid mixer bowl to get a soft dough. Then as I gently kneaded the dough on a floured surface, using a SPATULA to fold it over, sprinkle with flour, and fold over repeatedly, I added another 1/2 cup of flour in this step. This is a very soft dough and I couldn't knead with my hands. I finally put the dough in a greased bowl to rise. I wasn't able to make balls with the soft dough, but used a wooden spoon and took out portions and rolled out on a floured surface to the 9" circle. USE A ROLLING PIZZA CUTTER to cut into triangles, as this is much easier than using a knife. By the end of forming 50 crescent rolls, they were looking like the picture! I also used a small portion of the dough to make a few cinnamon rolls, which turned out great as well. I immediately baked my rolls instead of freezing them, as they will be traveling for hours on Thanksgiving Day, and we will just re-heat them in foil then. I will definitely be making this recipe again, and will try the freeze first method then. Thank you for sharing this recipe. NOTE: Watch your baking time, as this will depend on how large you make the rolls."
"These are good but i agree with kathidahl that the calorie count is way off. If you look up other recipes that are the same, they show calories to be anywhere from 94 to 110 per roll. Not sure how you got the 241 calories. Same recipe is on caloriecount.com and it shows 94 calories"
"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."
"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."