Butterhorn Dinner Rolls Recipes

Steps:

• In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
• Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
• Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

Steps:

• 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.

Steps:

• Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
• Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has risen, punch down, cover, and refrigerate overnight.
• Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

Steps:

• Sprinkle yeast onto warm water. Stir gently and let sit until foamy and frothy, 15 to 20 minutes.
• While the yeast is proofing, place butter in a saucepan with milk and white sugar. Turn heat to medium and cook, stirring occasionally, until butter melts and sugar dissolves, 3 to 4 minutes.
• Remove from the heat and pour into a large mixing bowl; let cool until just very warm to the touch and about 120 degrees F (49 degrees C), 2 to 3 minutes.
• Add 3 cups flour, kosher salt, yeast mixture, and egg; mix gently with a spatula until it all comes together and forms a very thick and wet batter. Add remaining 3/4 cup flour and mix with your fingers, incorporating just the amount of flour you need, until dough comes together into a soft, sticky ball.
• Cover and let rise until almost doubled in size, about 1 hour.
• Transfer dough to a floured surface and knead until smooth and elastic, about 5 minutes.
• Grease the bowl with butter. Place the dough back into the bowl, cover, and let rise for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Transfer dough back to a work surface and press it into a 1-inch thick circle. Flip over and continue pressing until circle is 1/2-inch thick; use a rolling pin if needed to achieve correct thickness. Use a pizza tool to cut dough into 12 equal wedges.
• Starting at the larger end of one wedge, roll toward the point, stretching the ends of the dough out for the first few inches. Pinch and press the point into the dough to seal and place, seam-side down, on the prepared baking sheet. Repeat with remaining dough.
• Let rolls sit until they puff up a little, 15 to 20 minutes.
• Bake in the center of the preheated oven until cooked through and just starting to turn a light golden brown, 20 to 25 minutes.
• Remove from the oven and immediately brush hot rolls with melted butter. Transfer to a wire rack to cool completely, 15 to 20 minutes.

Steps:

• In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
• Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
• Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.

Steps:

• 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. , 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. , 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. , Place rolls with tip down on baking sheets; freeze. Transfer to airtight freezer containers; freeze up to 4 weeks., 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.

Steps:

• Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
• Mix well; add half of flour and beat well.
• Add melted butter and remainder of flour.
• Knead until smooth, cover and let rise in a warm place until doubled.
• Divide in half, roll each piece into a circle 1/4 inch thick.
• Butter, if you like and cut each piece into 16 pie shaped pieces.
• Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.
• Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.
• Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
• *To make crescent rolls, curve rolls slightly.
• *To make butterleaf rolls, roll dough into a very think rectangular sheet, brush with melted butter; cut into strips 1 inch wide and pile 6 or 7 together. Cut into 1 1/2 inch pieces and place on end in greased muffin pans. Cover and let rise till doubled and bake as above.

Steps:

• Stir milk and 3/4 cup butter in heavy medium saucepan over low heat until butter melts. Cool to 120° F if necessary. Combine water and 1/2 teaspoon sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until foamy, about 5 minutes.
• In large bowl of heavy duty mixer fitted with whisk attachment, beat eggs and 1/2 cup sugar at low speed until blended. Beat in milk mixture. Gradually add 2 1/2 cups flour, beating until smooth. Replace whisk with dough hook. Add yeast mixture, salt and 2 cups flour and beat 8 minutes. Beat in enough flour by spoonfuls to form sticky dough that just begins to pull away from sides of bowl.
• Pour 1 tablespoon butter into large bowl. Scrape in dough; let stand 5 minutes. Using spatula, turn dough over, coating with butter. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm area until doubled, about 1 1/2 hours.
• Punch dough down. Cover with plastic and towel and let rise again in warm area until doubled, about 1 hour. Punch dough down.
• Divide dough into 3 equal portions. Roll out 1 portion on floured surface to 12-inch round. Brush with some of melted butter. Cut into 12 triangles. Starting at wide end, roll up triangles toward point. Repeat rolling, cutting and shaping with remaining 2 dough portions and melted butter. Arrange rolls point side down on 2 ungreased heavy baking sheets, spacing evenly. Cover rolls with clean kitchen towel; let rolls rise until almost doubled, about 45 minutes.
• Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 375°F Brush rolls with melted butter. Bake 15 minutes. Switch top and bottom baking sheets and bake until rolls are golden, about 10 minutes longer. Cool rolls on racks. (can be made ahead. Wrap in foil; store at room temperature 1 day or freeze up to 2 weeks. Rewarm wrapped rolls in 350 F oven about 15 minutes.).