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Flaky Butterhorn Rolls

These dinner rolls, slightly sweet and so very flaky, were my mother’s recipe. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them Grandma’s Croissants! —Bernice Smith, Sturgeon Lake, Minnesota
  • Total Time
    Prep: 30 min. + rising Bake: 10 min./batch
  • Makes
    4 dozen

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup cold butter, cubed, or shortening
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm 2% milk (110° to 115°)
  • 1 large egg, room temperature, lightly beaten
  • 4 tablespoons butter, melted, divided

Directions

  • In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight.
  • Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges.
  • Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour.
  • Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts
1 roll: 92 calories, 5g fat (3g saturated fat), 18mg cholesterol, 101mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 1g protein.
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