Butterhorn Rolls

Butterhorn Rolls

27

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

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

27
  1. 29 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 suppos...

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...

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. W...

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 l...

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...

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!

EXCELLENT!!! My family loved these and they were very easy to make.

These are easy and delicious.