Butterhorn Rolls, Flaky (Four Dozen)

By MarieR

Must refrigerator over night.
This dinner roll, slightly sweet and so very flaky, was my mother’s recipe. It’s simple to prepare because you don’t need to have any kneading skills, and the dough is easy to handle. My grandchildren have renamed them Grandma’s Croissants! —Bernice Smith, Sturgeon Lake, Minnesota

Ingredients

• 4 cups all-purpose flour
• 1 /2 cup sugar
• 1 teaspoon salt
• 1 cup cold butter, cubed, or shortening
• 1 package (1/4 ounce) active dry yeast
• 1 /4 cup warm water (110° to 115°)
• 3 /4 cup warm milk (110° to 115°)
• 1 large egg, lightly beaten
• 4 tablespoons butter, melted, divided

Details

Preparation time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Prep: 30 min. + rising Bake: 10 min.

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 four equal portions. On a lightly floured surface, roll one 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.

Nutrition Facts
1 roll: 92 calories, 5g fat (3g saturated fat), 18mg cholesterol, 101mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 1g protein.
Originally published as Butterhorns in Reminisce November/December 1991