Friday, December 10, 2010
A Northwest Thanksgiving: Make Ahead Butterhorns
Source: Taste of Home, September 1994, Page 38
2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110〫to 115〫)
9 cups flour, divided
2 cups warm milk (110〫to 115〫)
1 cup shortening
1 cup sugar
2 teaspoons salt
3 to 4 tablespoons butter, melted
In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, shortening, sugar, eggs and salt; beat for 2 minutes or until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead lightly. Place in a greased bowl, turning once to grease tops. Cover and let rise in a warm place until doubled, about 2-3 hours. Punch dough down; divide into four equal parts. Roll each into a 9-inch circle; brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal. Place rolls, tip down, on baking sheets; freeze. When frozen, place in freezer bags and keep frozen until needed. To bake, place on greased baking sheets; thaw 5 hours or until doubled in size. Bake at 375-degrees for 12-15 minutes or until lightly browned. Remove from baking sheets and serve immediately or cool on wire racks. Yield: 32 Rolls
- I make a half recipe so that we only end up with 16 rolls at a time. They freeze for a long time, but we don't have a lot of extra freezer space at the moment.
- For 1/2 recipe I used 1 Tablespoon yeast. I realize this is slightly more than 1 package, but since we buy yeast in "bulk" at Costco, I had to measure it and have always used this amount.
- For 1/2 recipe I ended up using the full amount of flour (which ended up as 4-1/2 cups), but you might not need quite as much.
- For 1/2 recipe, only put in 2 cups of flour in the beginning (when the recipe says to add the 4 cups).
- I use a pizza cutter to cut the circles of dough into wedges.
- Enjoy! ☺
Note...the rolls look much nicer when baked, but I forgot to take a picture of them all nicely baked on the pan. Oops!