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My review
Butterhorns
CPSC
"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."
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Ingredients
10 h 15 m servings 375 calsOriginal recipe yields 16 servings (32 rolls)
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Directions
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- 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
Per Serving: 375 calories; 19.4 g fat; 42.3 g carbohydrates; 7.8 g protein; 82 mg cholesterol; 292 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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Newest
11/28/2003
This recipe is very easy. The texture of the rolls was great. This is my first time trying a 'refrigerator dough', and I was very pleased with the results. I used instant yeast instead of the...
4/10/2012
Very good. I used 2 1/4 teaspoons of regular yeast instead of fresh yeast. Lightly sweet buttery rolls. I love that it is so easy and quick to put together. I still have enough for one more batc...
7/5/2008
Added a little wheat and was surprised how light these rolls still were. I made a half batch and used half of that for cinnamon rolls which were great. Thanks for recipe, someone had given me ...
11/22/2013
This is my new go to recipe! So easy and the rolls are so light and fluffly. I make cinnamon rolls with the dough or mix garlic and italian seasoning with the butter that's spread before they're...
11/23/2016
I made these with my 7 yr. old grandchild. They were easy to do and she was able to do a lot. It made 32 large rolls.