The Best Butterhorn Rolls
Try this The Best Butterhorn Rolls recipe, or contribute your own.
Try this The Best Butterhorn Rolls recipe, or contribute your own.
- Carbohydrate 450.101003333333 g
- Cholesterol 93.06 mg
- Fat 2.18788666666667 g
- Fiber 0.00883333333333333 g
- Protein 2.77125 g
- Saturated Fat 0.682106666666667 g
- Serving Size 1 1 dozen (526g)
- Sodium 13984.2872067694 mg
- Sugar 450.09217 g
- Trans Fat 0.366786666666666 g
- Calories 1773 calories
Step-by-step
- In a large bowl, dissolve the yeast into the warm water. Let the yeast sit and proof for about 3 minutes.
- Then pour in the milk and stir.
- Add the sugar and egg and mix.
- Add 3 cups of flour and salt, and mix.
- Add 3/4 cup melted (should be warm, not hot) butter and mix, then add 3 more cups of flour mixing well between each one. Sometimes it works best to use clean hands for the final mixing. The dough should still be a bit sticky, but pulling away from the side of the bowl. If you need to add an additional 1/4 or 1/2 cup of flour, that is okay.
- Pour the dough out onto a large piece of plastic wrap. Wrap well and then place into a gallon size Zip-loc bag (do not remove all the air) and refrigerate for at least 5 hours or overnight.
- Remove dough from plastic wrap and punch it down.
- Divide the dough into two equal parts.
- Roll each part out one at a time into a 12 inch circle on a well floured surface. Sprinkle additional flour over the top of the dough.
- Using a pizza slicer, cut the dough into four quarters, and then each quarter into three wedges.
- Starting at the wide end, roll them up. Place the rolls on a greased or Silpat lined baking sheet. I usually do two baking sheets with 12 rolls each.
- Cover the rolls with a clean dishcloth and let them rise for one hour.
- Preheat oven to 350 degrees.
- Bake for 12-15 minutes, or until the tops are golden brown.
- Remove to a cooling rack and brush with remaining 2 tablespoons of melted butter.
My Secret to Perfectly Flaky Butterhorn Rolls
As a busy working mom, finding time to bake can feel like a luxury. But there's something undeniably comforting about the smell of freshly baked bread filling my kitchen. It’s a little slice of home, a moment of calm amidst the chaos of juggling work, kids, and everything else life throws my way. That's why I perfected this recipe for butterhorn rolls – they're delicious, relatively quick to make (considering the rise time), and always impress. Forget those store-bought, pale imitations; these rolls are a revelation. The golden-brown crust gives way to a melt-in-your-mouth interior, perfectly complemented by that subtle hint of buttery sweetness. They're the perfect accompaniment to any meal, whether it's a casual weeknight dinner or a special Sunday brunch.
The secret to these rolls? It’s all about the careful balance of ingredients and the overnight rise. The long, slow fermentation in the refrigerator allows the flavors to deepen and the dough to relax, resulting in rolls that are lighter and airier than anything you've ever tasted. I've experimented countless times, tweaking ingredients and techniques to achieve the perfect texture and taste. This recipe is the culmination of those experiments, a culmination of perfectly golden-brown swirls of buttery goodness. The beauty lies in the simplicity: high-quality ingredients, a well-executed process, and a dash of patience. And let me tell you, the reward is immeasurable. The joy on my children's faces when they bite into one of these warm, fluffy rolls makes all the effort worthwhile. It's a small act of love, a testament to the power of homemade goodness in a world that often feels too fast, too demanding. The buttery fragrance itself is enough to melt the stresses of the day away.
These butterhorn rolls are more than just a recipe; they're a testament to the enduring power of simple pleasures. They're a reminder that even amidst the chaos of life, there's always time for a little bit of homemade happiness. And that, my friends, is something truly priceless. Whether you're a seasoned baker or a kitchen novice, this recipe is accessible and rewarding. So gather your ingredients, put on your apron, and prepare to be amazed. The result will be a batch of irresistible rolls that will make your family and friends swoon. You might even want to make a double batch, because they disappear fast! The delicious aroma is intoxicating and makes the house feel warm and inviting. These aren't just rolls; they are little pockets of happiness, warm, soft, and oh-so-satisfying.
Beyond the taste, there’s something incredibly fulfilling about making these rolls from scratch. It’s a connection to a simpler time, a reminder of the importance of slowing down and appreciating the small things. It’s therapy, really. Kneading the dough, watching it rise, the anticipation of the golden-brown crust emerging from the oven – it’s all part of the magic. And when you finally share these rolls with loved ones, it’s more than just a meal; it’s a shared experience, a moment of connection, a taste of home. I’ve brought these to countless potlucks, picnics, and family gatherings, and they’re always a hit. They’re versatile enough to pair with sweet or savory dishes, making them a true crowd-pleaser. So, roll up your sleeves, gather your ingredients, and let's bake some happiness together! The end result is far more than the sum of its parts.
The process is straightforward, yet rewarding. Every step, from dissolving the yeast to the final brush of melted butter, is an opportunity to savor the moment and connect with the craft of baking. It’s a meditative process, a calming ritual that allows you to disconnect from the demands of the day and focus on something beautiful and delicious. And the satisfaction of sharing these warm, golden-brown rolls with loved ones is a reward beyond compare. So go ahead, treat yourself and your loved ones to a taste of simple joy. Make a batch of these butterhorn rolls, and experience the magic of homemade goodness.
