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
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.
So glad I tried this recipe. I froze half to have for Thanksgiving and baked the remainder.
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!