Make-Ahead Butterhorns
Mom loved to make these lightly sweet, golden rolls. They're beautiful and impressive and have a homemade taste that makes them memorable. —Bernice Morris, Marshfield, Missouri
Ingredients
- 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 large eggs, room temperature
- 2 teaspoon salt
- 9 cups all-purpose flour, divided
- 3 to 4 tablespoons butter, melted
Reviews
Oh my goodness! These are so delicious! These roles will definitely be on the menu for my family holiday gatherings! By far the best role I have ever had! Yummy yummy yummy
I used to use this recipe for making cinnamon rolls. Then I finally remembered my recipe, so I use that now. I use less sugar in my recipe! I use 1/3 cup of sugar instead of 1 cup.
This has been our family holiday tradition ever since this recipe was printed (eons ago). Love it that these can be made a day or two ahead of time. While they do freeze well, they need to be baked within a couple of weeks as they tend to lose their lightness when baked.
These are a great replacement to my tried and true butterhorn recipe that was lost. I divided the recipe in half to make them.
Baking with yeast has never been one of my strong suits. These were so easy and they came out light and buttery. No more canned crescent rolls for me. I've found a winning recipe even I can make.
Even though I am an experienced cook, I have always been intimidated by recipes featuring breads made with yeast. A few weeks ago, I decided to try these butterhorns and froze them. Two days before Thanksgiving, I removed two and let them rise for five hours as directed and baked them for my husband and me. They were gorgeous, buttery, slightly crusty, with soft centers. They were mouth-watering delicious! I proudly baked the remainder for my family on Thanksgiving and the raves abounded. I can't wait to make them again. I feel such a sense of accomplishment. Thank you, Bernice.
What are the options that can be used for 1 cup of shortening. I'm not a fan of crisco
I made these with no variance and then froze them. However, I baked a few that I didn't freeze and Oh my Goodness!! They were delicious! Thank you so much for the recipe, my family is going to love them with their Thanksgiving Dinner!
I absolutely love this recipe. Slightly sweet, it makes a great dinner roll, and can be shaped in a variety of ways. It’s also a really great base if you want try cimmanon rolls or any of the monkey bread type recipes. This has been moved to my “tried and true” file!!
What a tasty roll! Easy to make and good to eat hot or cold.