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Make-Ahead Butterhorns

Total Time

Prep: 30 min. + freezing Bake: 15 min.

Makes

32 rolls

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
Make-Ahead Butterhorns Recipe photo by Taste of Home
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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

Directions

  1. 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 4 equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into 8 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. Transfer to airtight freezer containers; freeze up to 4 weeks.
  5. To use frozen rolls: Arrange frozen rolls 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; thaw in the refrigerator overnight. To bake, preheat oven to 375°. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 12-15 minutes. Serve warm.
To bake rolls without freezing: Prepare and shape rolls as directed; arrange 2 in. apart on greased baking sheets. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 12-15 minutes.

Nutrition Facts

1 roll: 239 calories, 9g fat (3g saturated fat), 39mg cholesterol, 178mg sodium, 34g carbohydrate (7g sugars, 1g fiber), 6g protein.

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