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Ingredients
| multipurpose shortening: 1 cup |
| 2% milk: 1 cup |
| water: 1/2 cup (warm (110 degrees f/45 degrees c)) |
| active dry yeast: 1 1/2 tsp |
| granulated sugar: 1 tsp |
| eggs: 2 |
| granulated sugar: 1/2 cup |
| salt: 2 tsp |
| all-purpose flour (unsifted): 4 1/2 cups |
| baking powder: 1 tsp |
| salted butter: 1/2 cup (softened) |
Butterhorn Rolls
Credit: AllRecipes
User rating:
"Cool rise rolls, let rise overnight, no kneading needed."
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Prep Time
20 min -
Cook Time
10 min -
Servings
32 serving(s)
Tags
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.