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Butterhorn Rolls
SUBMITTED BY:
Ricki Heronemus
PHOTO BY:
Nana Sidek
"Cool rise rolls, let rise overnight, no kneading needed."
RECIPE RATING:
Read Reviews
(19)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
10 Min
READY IN
12 Hrs 30 Min
Original recipe yield 32 rolls
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup shortening
1 cup milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
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DIRECTIONS
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.
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REVIEWS
Reviewed on May 14, 2003 by MIAELAINE
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MIAELAINE
May 14, 2003
This is good. It has the taste and texture of store-bought crescent rolls. My family likes it sprinkled with cinnamon sugar on top of the butter just before rolling. The only thing I didn't like is that it takes 3-4 hours to rise so keep that in mind when you make this one.
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3 users found this review helpful
This is good. It has the taste and texture of store-bought crescent rolls. My family likes...
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Reviewed on Feb. 26, 2006 by
Nana Sidek
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Nana Sidek
Feb. 26, 2006
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 consist of cheese, baked bean, sliced meat loaf and mayonise and it was yummy.
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2 users found this review helpful
When I want to make this rolls I was thinking why not I made this into a pizza base and I did!...
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Reviewed on Feb. 2, 2005 by LADAVIGNON
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LADAVIGNON
Feb. 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 crisco...to 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.
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2 users found this review helpful
These are the best and easiest rolls ever. I've been making them for several years now. I like...
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Reviewed on May 14, 2003 by
Natalie
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Natalie
May 14, 2003
I don't particularly like recipes that require overnight rising. However, this is good. I had it with my fresh turkey soup and they went together great.
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2 users found this review helpful
I don't particularly like recipes that require overnight rising. However, this is good. I...
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Reviewed on May 14, 2003 by JEANIEI
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JEANIEI
May 14, 2003
This was a great recipe for someone with no experience with yeast. Mine came out wonderful!
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2 users found this review helpful
This was a great recipe for someone with no experience with yeast. Mine came out wonderful!
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Reviewed on May 14, 2003 by
INSTYLECOOK
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INSTYLECOOK
May 14, 2003
These are easy and delicious.
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2 users found this review helpful
These are easy and delicious.
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Reviewed on Nov. 20, 2007 by
hawaiibarby
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hawaiibarby
Nov. 20, 2007
OMG!!! this is the first time that a 5 star recipe turned out to be just that~! I made them for my Thanksgiving dinner and they are perfect!!! I will share this recipe with family and friends and it will go down in my families cook book! hooray!
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1 user found this review helpful
OMG!!! this is the first time that a 5 star recipe turned out to be just that~! I made them...
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Reviewed on Feb. 14, 2005 by
DIGIGIRL
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DIGIGIRL
Feb. 14, 2005
Very good! Tender, flaky and buttery. Need to watch carefully as bottoms will burn quickly, but with a little practice, these will be my standards!
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1 user found this review helpful
Very good! Tender, flaky and buttery. Need to watch carefully as bottoms will burn quickly,...
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Reviewed on May 14, 2003 by TOMANDGWEN
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TOMANDGWEN
May 14, 2003
This recipe sounded very interesting so had to try it out. Glad I did as it was a great success. I am my strongest critic and I really liked the ease of preparation and the excellent results. Thanks. Gwen Born, Calgary, Ab, Canada
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1 user found this review helpful
This recipe sounded very interesting so had to try it out. Glad I did as it was a great...
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Reviewed on May 14, 2003 by Tina
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Tina
May 14, 2003
I made these for a Kindergarten Feast over Thanksgiving....EVERYONE loved them! It couldn't have been easier to prepare. Doing all of the work the day before, and simply rolling them out the following morning...you appear to be a pro! Thanks so much for the great recipe!
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1 user found this review helpful
I made these for a Kindergarten Feast over Thanksgiving....EVERYONE loved them! It couldn't...