Butterhorn Rolls

Butterhorn Rolls

27

"Cool rise rolls, let rise overnight, no kneading needed."

Ingredients

12 h 30 m servings 168 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.)
  3. Bake in a preheated oven for 8 to 10 minutes, or until golden brown.
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Reviews

27
  1. 29 Ratings

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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...

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-kneadi...

When I want to make this rolls I was thinking why not I made this into a pizza base and I did! Half of the dough I make into rolls and the other half I make into 2 8" pizza base with topping con...