How To make Butterhorns
1 pk Active dry yeast
3 Eggs, beaten
1/4 c Water
4 1/2 c Flour
3/4 c Scalded milk
3/4 c Butter, melted
1/2 c Sugar
1/2 c Shortening
1/2 ts Salt
Soften yeast in warm water with 1 tbs of sugar. Set aside. In another large bowl combine milk, shortening, sugar, and salt. Cool to lukewarm then add yeast mixture and mix well. Add eggs. Measure in flour 1 cup at a time, mixing well until dough is smooth, soft and elastic, and no longer sticky. Knead lightly on floured surface. Form into ball. Place in warm bowl, cover and let rise in a warm, draft free place until doubled; about 2 to 2-1/2 hours with regular yeast. Punch down, knead lightly and divide into thirds. Roll each third into a 12 inch circle. Brush with melted butter. Cut into 12 pie-shaped wedges and roll (starting at wide end ending at the point) each wedge into a crescent. Brush each crescent with melted butter. Place on greased baking sheet and let rise until very light (about an hour). Bake at about 375 degrees for about 12 minutes or until light golden brown. Experiment with your oven, as the temperature can vary between 350 and 400 degrees. If the rolls burn on the bottom before turning light brown, the oven is too hot.
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Butterhorn Rolls
I love a good dinner roll. I have tried lots of different recipes, but this one tried and true. It does require some rise time so plan accordingly.
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INGREDIENTS
- 1 cup scalded milk
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup sugar
- 1 teaspoon salt
- 2 1/4 tsp instant active dry yeast
- 3 eggs beaten
- 4-5 cups flour
- 6 tablespoons melted butter (for brushing)
INSTRUCTIONS
Place butter, sugar, and salt in the bowl of a stand mixer fitted with a dough hook.
Scald milk on the stove by heating until steam starts to rise off milk. Once scalded, pour milk in a bowl with butter and sugar.
Mix until butter is melted and sugar and salt are dissolved. Scrape the sides to ensure everything is dissolved.
Add in beaten eggs.
Measure and pour two cups flour into the bowl.
Sprinkle yeast over the flour and mix to incorporate the flour, yeast, and liquid mixture.
Once mixed, add two more cups flour. Let the mixer knead the dough and begin to develop the gluten. After 4-5 minutes, check the dough. If it is sticking to the sides of the bowl and very tacky, you will need to add more flour. I usually use 4 1/2 cups total, but baking bread is different each time.
Once the dough clears the side of the mixing bowl and just slightly sticks to the bottom of the mixing bowl, remove the dough and knead a few times by hand on a floured surface. The dough should be slightly tacky but not stick to the board while you are continually kneading.
Put the dough in a large oiled bowl to rise to double in size. My mom checks what double will be by bringing the dough to one side, showing what half the risen dough will be.
Place a damp towel (or plastic wrap) over the bowl to ensure the dough will not dry out. Put the bowl in a warm place to rise until doubled, about 1-2 hours.
Once risen, cut dough in half. Shape half into a ball and punch out air bubbles. Roll out each half of dough to a 15-inch circle (about 1/4-inch thick) on a well-floured surface.
Brush with melted butter then cut into 16 triangles, as one would for a pizza. Start by cutting in quarters, then each quarter into four triangles.
Take one triangle, stretch end slightly, then roll up tightly. Pinch the ends to create a seal, then place pinched end down on a parchment-lined baking sheet.
Let the prepared butterhorns raise until they are about doubled in size (about 1 to 1 1/2 hours).
Place into a preheated 350-degree oven and bake 8-15 minutes, switching racks and watching carefully to ensure the tops and bottoms do not over bake but turn lightly golden.
Remove from oven and brush with melted butter. Let cool but serve warm.
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Butterhorn Cookies
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School of Life | How to Make Butterhorns
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