Butterhorn Rolls

These rolls always make people eat way too many but walk away happy with a smile on their face!  Some times they eat more rolls than main dish! LOL!  I think yeast breads are really my favorite thing to bake....I love to watch it rise and bake golden brown and the smell in the air screams "I'm home!"  

A secret to making sure you don't "kill" your yeast is to store it in the freezer.  I Like to use  the hot water from my tap and I never use a thermometer to test how hot it is.  When I put the cold yeast in the hot water it seems to make the water just the right temperature because I have never "killed" my yeast.  My breads have always risen perfectly. Now that doesn't mean I haven't forgotten that they are raising and had them raise too much and have fallen! hahaha!! that's not good!

Another thing to remember is that yeast loves sugar!  I always add 1 T. sugar to the water before adding my yeast.  Give it a stir and watch it grow!

Just a little note to my Dominican friends...try to find some U.S. yeast (which is actually made in Canada! haha!) Amigo carries it, look for Fleichmann's Yeast. 

1 T. yeast

¼ c. hot water

1 T. sugar

¾ c. butter, melted

2 c. milk

½ c. sugar

1 tsp. salt

1 egg, beaten

6 c. flour

Additional melted butter

Mix yeast with hot water and 1 T. sugar and set aside. 

In a medium sauce pan melt butter and add milk, sugar and salt. 

Heat until sugar is dissolved and milk is luke warm. (  If it is hotter than luke warm you need to let it cool...if you are going to "kill" your yeast, it will be at this point.)

Remove from heat and pour into a large mixing bowl (or KitchenAid or Bosch.)

Add 3 cups flour,  egg and yeast mixture.  Mix with an electric mixer until smooth. Remove wire whisk attachment from machine and add dough hook or if doing this by hand just use a wooden spoon.

Add the rest of the flour one cup at a time until the dough is sticky but not shiny sticky  (you may need  little more flour or less)  Do not knead.  

shiny sticky

Just right!

Place in a greased bowl, covering with a towel until double, about 1 hour to one hour and 15 minutes.   

Punch down, (dough talk for deflating it) dump out on floured surface and divide in half. 

 roll  half at a time into a 12 inch circle.  

Cut each circle into 12 pie-shaped wedges. I like to use a pizza cutter to cut with.

Beginning at the wide end, roll up each wedge. I usually use two hands to roll them but at this point, I have one hand on the camera!  I'm so talented! LOL!!

Place rolls point side down, two inches apart on  greased baking sheets. 

Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350 degrees for 15-20 minutes, or until golden brown. 

Remove from oven and brush with melted butter. Let cool on cooling rack.  Yield: 2 dozen. 

These rolls are a favorite of our family....and I know there are other families I have shared this recipe with, that like my family, request them often!  Enjoy!!

© Nancy Rappleye 2011