Best Easy Butterhorn Rolls Recipes

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BUTTERHORN ROLLS



Butterhorn Rolls image

Cool rise rolls, let rise overnight, no kneading needed.

Provided by Ricki Heronemus

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 12h30m

Yield 32

Number Of Ingredients 11

1 cup shortening
1 cup milk
1 ½ teaspoons active dry yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
2 eggs
½ cup white sugar
2 teaspoons salt
4 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup butter, softened

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.

Nutrition Facts : Calories 167.6 calories, Carbohydrate 17.2 g, Cholesterol 19.9 mg, Fat 9.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 189 mg, Sugar 3.7 g

ICEBOX BUTTERHORNS



Icebox Butterhorns image

These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. -Judy Clark, Elkhart, Indiana

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm 2%milk (110° to 115°)
3/4 cup butter, melted
1/2 cup sugar
1 large egg, room temperature
1 teaspoon salt
6-1/2 cups all-purpose flour
Additional melted butter

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 206 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTERHORN ROLLS



Butterhorn Rolls image

This delicious dinner roll always brings praise. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Yeast Breads

Time 3h12m

Yield 2 1/2 dozen

Number Of Ingredients 7

1 cake yeast
1/2 cup sugar
3/4 teaspoon salt
1 cup milk, lukewarm
2 eggs, beaten
4 1/2 cups flour, sifted
1/2 cup butter, melted (no substitutions)

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.

Nutrition Facts : Calories 1426.1, Fat 46.5, SaturatedFat 27.2, Cholesterol 260.1, Sodium 1133.4, Carbohydrate 217.8, Fiber 6.6, Sugar 40.7, Protein 32.4

EASY BUTTERHORN ROLLS



Easy Butterhorn Rolls image

Delicious buttery rolls! No kneading needed, let rise overnight. So light and scrumptious! (from allrecipes.com)

Provided by Hannah

Categories     Yeast Breads

Time 1h5m

Yield 32-48 rolls, 6-8 serving(s)

Number Of Ingredients 11

1 cup butter (or shortening)
1 cup milk
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, melted

Steps:

  • Combine 1 cup butter (or shortening) and milk in a small saucepan. Heat until butter is melted; set aside to cool.
  • Dissolve 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 the yeast mixture in the egg mixture, stirring to blend.
  • Add the flour and baking powder; stir until no dry patches remain. The dough will be wet and sticky. Cover and refrigerate overnight.
  • Divide dough into four parts, and roll each part into 1/2 inch thick circles on a floured surface.
  • Spread surface with the melted butter. Cut each circle like a pie into 8 or 12 triangles, and roll up from larger to small end.
  • Place rolls point side down on a baking sheet, and allow to rise until doubled (1-3 hours, depending on the temperature and altitude.) Preheat oven to 400 degrees F (200 degrees C.).
  • Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.
  • Note: Prep time does not contain overnight or rising time.

Nutrition Facts : Calories 868.9, Fat 50.1, SaturatedFat 30.8, Cholesterol 189.7, Sodium 1287.6, Carbohydrate 91.5, Fiber 2.8, Sugar 17.7, Protein 14

BUTTERHORNS



Butterhorns image

To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.

Provided by CPSC

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 10h15m

Yield 16

Number Of Ingredients 9

1 (0.6 ounce) cake compressed fresh yeast
2 teaspoons white sugar
1 ½ cups milk
1 cup butter
½ cup white sugar
3 eggs
5 ½ cups bread flour
1 teaspoon salt
½ cup butter, softened

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.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 42.3 g, Cholesterol 82.5 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 11.6 g, Sodium 291.7 mg, Sugar 8.1 g

MAKE-AHEAD BUTTERHORNS



Make-Ahead Butterhorns image

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

Provided by Taste of Home

Time 45m

Yield 32 rolls.

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 239 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

BUTTERHORN ROLLS



Butterhorn Rolls image

These are very soft, buttery rolls that can be shaped into crescent rolls or rolled into 3 smaller balls and placed into muffin tins like hot rolls. Our family likes to make an extra batch of giant crescent rolls so we can make sandwiches the day after Thanksgiving with all of our leftover turkey.

Provided by misstoga

Categories     Yeast Breads

Time 3h55m

Yield 36 small rolls

Number Of Ingredients 9

1 cup whole milk
3/4 cup unsalted butter, cut into pieces
1/2 cup warm water (105 F to 115 F)
1/2 teaspoon sugar, plus 1/2 cup sugar
3 teaspoons dry yeast (one envelope plus 1/2 teaspoon)
3 large eggs, room temperature
5 1/4 cups all-purpose flour
1 tablespoon salt
1/2 cup butter, melted

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.).

Nutrition Facts : Calories 134.3, Fat 7.2, SaturatedFat 4.3, Cholesterol 33.1, Sodium 226.3, Carbohydrate 14.5, Fiber 0.6, Sugar 0.5, Protein 2.8

BUTTERHORNS



Butterhorns image

This recipe is an unusual but delicious way to use cottage cheese. Friends of ours make these every year for a party that follows our fall cattle drive. They are so delicious they're always the first food to disappear.

Provided by Taste of Home

Time 50m

Yield 3 dozen.

Number Of Ingredients 9

1 cup butter, softened
1-1/2 cups 4% cottage cheese
2 cups all-purpose flour
Dash salt
FROSTING:
2 cups confectioners' sugar
2 tablespoons butter, melted
2 teaspoons whole milk
1/2 teaspoon vanilla

Steps:

  • In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 96mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

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