Butterhorn Rolls

21 Oct

Okay, these are AMAZING. Literally, they are the best rolls I’ve ever made and really, some of the best I’ve ever had. They are really that good and are pretty easy too! I definitely recommend making these ASAP! It’s my new go-to roll recipe. I’d considered posting a different one, but this one is just so good that I can’t justify it. You’ve got to make these. Yum, yum!

Ingredients:
1 T yeast softened in
1/4 cup warm water–set aside

3/4 cup scalded milk
1/2 cup butter (melt in scalded milk)

Combined in a mixing bowl:
1/2 cup sugar
3/4 tsp salt
3 eggs

4 1/2 to 5 cups flour

Directions:
Add the milk and butter mixture to the sugar/egg mixture and mix (I used a wooden spoon). Then add the softened yeast and mix well (if the milk is too hot, you might need to add a cup of flour before the yeast to cool it down). Add a cup of flour at a time until it’s all mixed together. Cover and let raise until double (about 1 1/2 -2 hours). Then knead the dough by hand and divide in half. Roll each half of the dough into a circle about 14-16 inches wide. Spread with softened butter and cut into 16 wedges using a pizza cutter. Roll up from the large end to the small end, tucking the tip under the roll. Place on a lightly sprayed cookie sheet and let rise another 1 1/2 – 2 hours. Bake at 375 for about 10 minutes. I like to take them out before they get too brown. Baby’s bottom is the way to go on these. Wow…they are phenomenal! It makes 32 crescent rolls.

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