These Butterhorn Rolls will absolutely melt in your mouth!
- 1/4 ounce packet (2 1/4 teaspoons) active dry yeast
- 2 tablespoons warm water
- 2 cups warm milk (I use whole)
- 1/2 cup sugar
- 1 egg beaten
- 1 teaspoon salt
- 6 cups flour, divided
- 3/4 cup plus 2 tablespoons butter, melted (will be used separately)
- In a large bowl, dissolve the yeast into the warm water. Let the yeast sit and proof for about 3 minutes. Then pour in the milk and stir.
- Add the sugar and egg and mix.
- Add 3 cups of flour and salt, and mix.
- Add 3/4 cup melted (should be warm, not hot) butter and mix, then add 3 more cups of flour mixing well between each one. Sometimes it works best to use clean hands for the final mixing. The dough should still be a bit sticky, but pulling away from the side of the bowl. If you need to add an additional 1/4 or 1/2 cup of flour, that is okay.
- Pour the dough out onto a large piece of plastic wrap.* Wrap well and then place into a gallon size Zip-loc bag (do not remove all the air) and refrigerate for at least 5 hours or overnight.
- Remove dough from plastic wrap and punch it down.
- Divide the dough into two equal parts.
- Roll each part out one at a time into a 12 inch circle on a well floured surface. Sprinkle additional flour over the top of the dough.
- Using a pizza slicer, cut the dough into four quarters, and then each quarter into three wedges**
- Starting at the wide end, roll them up. Place the rolls on a greased or Silpat lined baking sheet. I usually do two baking sheets with 12 rolls each.
- Cover the rolls with a clean dishcloth and let them rise for one hour.
- Preheat oven to 350 degrees.
- Bake for 12-15 minutes, or until the tops are golden brown.
- Remove to a cooling rack and brush with remaining 2 tablespoons of melted butter.
Slightly adapted from Taste of Home. *You may find it easier to just put the dough in a large, greased bowl covered with plastic wrap when refrigerating. If it rises enough, it can burst through the plastic wrap. ** If you would like to make 32 smaller rolls instead of 24 larger, cut each circle of dough into 16 triangles, and watch the rolls closely in the oven. They may need 1-2 less minutes to bake.
- Serving Size: 1 Roll
- Calories: 204
- Sugar: 4.3g
- Sodium: 156mg
- Fat: 7.6g
- Saturated Fat: 4.6g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 0.9g
- Protein: 4.4g
- Cholesterol: 27mg
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