Rolls: Butterhorn Rolls

By NicoleS

Ingredients

• Dough:
• 1 cup water (or try milk)
• 2 pkgs active dry yeast
• 1 teaspoon sugar
• 1/2 cup butter, softened
• 1/2 cup honey (or try sugar)
• 3 eggs (mixed very well)
• 1-1/4 teaspoon salt
• 3 cups bread flour
• 2-2 -1/2 cups all-purpose flour

Details

Servings 32

Preparation

Step 1

Dissolve yeast with sugar. Cream butter and honey until very fluffy and creamy. Add dissolved yeast, eggs, salt, and the bread flour. Blend together on low speed, then beat at medium speed for 4 minutes. Change to bread hook and all the all-purpose flour to make a soft dough. Knead for 5 minutes until smooth and elastic with bread hook on speed 2. Put dough in a greased bowl, turn over dough, cover and let rise until double in bulk. Punch down and divide into two equal parts. Refrigerate, tightly covered, for 2 hours or overnight.


Roll out one part to a 12-inch circle. Spread surface with 1 tablespoon of butter. Cut the circle in half, then each half into two parts and each of those parts into 4 equal triangle wedges. Begin rolling at the wide end of each triangle. Place point-side down on greased baking sheets. Space about 1-inch apart. Repeat process with other half of the dough. Cover and let rise until double in bulk. Bake in a preheated oven at 375 for 10-15 minutes or until a light golden brown. Remove rolls from baking pan and cool on wire rack. Brush tops and sides of rolls with butter.