For the busy mom, these butterhorn rolls are a lifesaver. They’re easy to make and bake up in just 30 minutes with minimal prep work. Plus, they freeze well so you can enjoy them anytime! Read on for the recipe…
prep: 20 mins cook: 10 mins additional: 12 hrs total: 12 hrs 30 mins Servings: 32 Yield: 32 rolls
1 teaspoon baking powder
1 teaspoon white sugar
1 cup milk
1 cup shortening
2 teaspoons salt
½ cup warm water (110 degrees F/45 degrees C)
1 ½ teaspoons active dry yeast
4 ½ cups all-purpose flour
½ cup white sugar
½ cup butter, softened
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.
Per Serving: 168 calories; protein 2.6g; carbohydrates 17.2g; fat 9.9g; cholesterol 19.9mg; sodium 189mg.