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My review
Butterhorn Rolls
Ricki Heronemus
"Cool rise rolls, let rise overnight, no kneading needed."
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Ingredients
12 h 30 m servings 168Original recipe yields 32 servings (32 rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 99112 Ratings
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Most helpful positive review
11/28/2003
These are amazing! I took a chance and made them for Thanksgiving with no trial run, and I wasn't disappointed! They're so light and have such a great texture, it's hard to believe how easy th...
Most helpful critical review
12/9/2004
This was totally a "flop" of a recipe!!!
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11/28/2003
These are amazing! I took a chance and made them for Thanksgiving with no trial run, and I wasn't disappointed! They're so light and have such a great texture, it's hard to believe how easy th...
11/10/2002
I teach Culinary Arts and have been searching for the last 2 years for a recipe that is easy, refrigerated for the next day and tastes good. Well these are THE BEST rolls I have ever had, all o...
12/31/2005
This recipe is good, but I can't believe it doesn't say to ice them! To make it out of this world... here's what you do: frost them with a simple, thick powdered sugar/milk icing. Then if you li...
12/28/2001
When I made these, I thought they weren't going to work because the dough was so soft, but after overnight refrigeration, it was great to work with. My family loves these! The recipe makes so ...
1/11/2003
I wanted to make these rolls for Christmas dinner so tried them a few days before just to be sure. They passed muster with the daughter-in-law and husband so they were a go. They are so easy t...
11/28/2002
I was attracted to this recipe because the description said "no kneading required" - and I was very pleased with the light, buttery rolls that this low maintenance recipe produced. This is perfe...
11/18/2001
These rolls literally melt in your mouth!!! They are truly the best I have ever had...or made for that matter..and I make alot of breads. Try them..and you'll make them over and over!!! Enjoy...
2/2/2005
These are the best and easiest rolls ever. I've been making them for several years now. I like to use 2 1/2 cups of wheat flour and 2 cups of white. I've also used 1/2 cup butter and 1/2 cup cri...
11/21/2002
I'm an American living in Poland. Us Americans has a Thanksgiving feast in 2001, and I made these rolls. Boy the reviews were wonderful! I'm making them again for this year's feast. Thanks f...