Butterhorns

Butterhorns

4 Reviews 1 Pic
  • Prep

    2 h
  • Cook

    15 m
  • Ready In

    10 h 15 m
CPSC
Recipe by  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

Adjust Servings

Original recipe yields 32 rolls

Directions

  1. 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.
  2. 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.
  3. After the dough has risen, punch down, cover, and refrigerate overnight.
  4. 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.
  5. Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

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Reviews (4)

Rate This Recipe
Connie K
8

Connie K

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 cake. The flavor was just a little too sweet for me.

Rae
3

Rae

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 batch in the fridge. And the kids had a blast rolling them into horns. Thanks!

cindyb
3

cindyb

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 this recipe in the past but I had lost it so was glad to find it again.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 375 cal
  • 19%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 42.3 g
  • 14%
  • Protein
  • 7.8 g
  • 16%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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