Butterhorn Rolls25 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 12 hr 30 min
“Cool rise rolls, let rise overnight, no kneading needed.” - by Ricki Heronemus
Original recipe yields 32 rolls
- 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. Beat the eggs, 1/2 cup sugar and salt together. In a large bowl, combine the milk mixture, yeast mixture and egg mixture. Sift the flour and baking powder together, and add to the wet mixture; stir until combined, then cover and refrigerate overnight.
- Divide dough into fourths, and roll out on a floured surface. Spread surface with the soft butter. Cut dough into triangles, and roll up from larger to small end. Place rolls on a baking sheet, and allow to rise for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
- Bake in a preheated oven for 8 to 10 minutes, or until golden brown.
Amount Per Serving (32 total)
- 168 cal
- 9.9 g
- 17.2 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"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 crisco......" See moreto cut down on the trans fat. It can't be any easier than stirring it all in a bowl and sticking it in the fridge. The dough can be left in the fridge for up to a week so you can have fresh warm rolls for dinner every night."
"made these with butter instead of shortening, didn't roll them out, just formed balls. turned out good, kind of had the texture of a tea-biscuit, but people really liked them, and the no-kneading is ..." See morea total bonus"
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