Butterhorn Rolls Recipe - Allrecipes.com
Butterhorn Rolls Recipe
  • READY IN 12+ hrs

Butterhorn Rolls

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 32 rolls Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    12 hrs 30 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Feb 02, 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.

 
Most Helpful Critical Review
Nov 26, 2007

This was my first attempt at making rolls. It was a disaster. Based on the other reviews, I'm sure it's something that I did or didn't do correctly. The dough didn't rise. Maybe I was supposed to mix the yeast and water with a blender/mixer. I just used a spoon. Or maybe the yeast I used was "old". I've read that this can adversely effect your results. Maybe, I'll try this again or look for an even simpler recipe.

 

29 Ratings

Jan 18, 2011

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 a total bonus

 
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.

 
Dec 24, 2005

These are great! I mixed them in my breadmaker and immedietly threw the dough into a bowl and put it into the fridge. Rolled them out the next day for Christmas and baked them off later on. WOW! These do taste like the ones you can get at the store. Even though they do take some time, your able to just make the dough, do what you need to do, roll them out, and again do what ever else you need to do. I did however add an eggwash of beaten egg and cream to the top. I also reduced the temp to 350, this way the risk of burning is not a big issue

 
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.

 
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!

 
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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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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