Butterhorn Rolls

March 29, 2018

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Butterhorn Rolls are one of those foods that really takes me back to my childhood. I remember watching my Mom make these rolls for every Thanksgiving and Easter dinner. She only made them for Thanksgiving and Easter so these rolls bring back wonderful memories of family, traditions and fun. I will never forget her putting bowls of dough, covered with a towel, in the laundry room to raise. It made perfect sense, it was the warmest room in the house!

Now that our family has grown, I often have the responsibility of being the “Butterhorn Roll Maker”. When I first started making Butterhorns, I assumed that because she only made them twice a year, they were very difficult and time consuming but they really aren’t. Yes, you have to plan ahead so that you can let them raise but the process is basic and the results are TOTALLY WORTH IT! I have included lots of pictures so that you can see how easy they really are. Here are the ingredients. All basic pantry stuff. (In this picture the salt has already been added to the sugar.)

Butterhorn Rolls-Coupons4Utah Butterhorn Rolls

  • 1 package dry yeast
  • ½ cup butter
  • ¾ cup milk
  • ½ cup sugar (scant)
  • 3 eggs, beaten
  • ¾ teaspoon salt
  • 4 to 4 ½ cups flour
  • ½ cup butter

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Mix 1 package yeast with ¼ cups of water and let stand 5 minutes.

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Melt one stick (1/2 cup) butter in a heavy pan.

Butterhorns-Coupons4Utah Add milk immediately and remove from heat.

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At this point I transfer the butter and milk mixture to my mixer.

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Blend in sugar, eggs, salt and dissolved yeast. Stir in enough flour to make soft dough.

Butterhorns-Coupons4UtahDough will be sticky and soft. Cover until double (2-4 hours).

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Turn dough onto floured surface and dust the top of the dough with flour so that you can knead it slightly. Divide dough in half. I use a sharp knife to do this.

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Re-flour your surface so dough doesn't stick and roll each dough ball into a 12-14 inch circle.

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Melt the second stick of butter and spread or brush butter onto the dough (just to cover the dough or approximately ¼ cup of butter per circle of dough).

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Cut like a pie, into 12 pieces.

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Roll each piece loosely from large end to tip.

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Place on greased sheet and let raise 2 more hours. (The longer you let them raise, the lighter they will be, so sometimes I will let them raise longer while I do other things.)

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Bake at 375 degrees for 10-12 minutes. Makes 24 rolls.

I hope you'll give these a try, maybe they will become a tradition in your home too. Happy Easter!

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