Wednesday, October 28, 2009

Butterhorn Rolls

These rolls are a favorite at family gatherings, they are snatched up quickly. They are not difficult to make and definetly worth it!
I found this recipe in the 'Cooking with Grace' cookbook published by the ladies aid of the Grace Mennonite Church.
I made slight changes..

Dissolve and let stand for 10 min.
1 cup lukewarm water
2 tsp sugar
1 tbsp yeast
I use instant yeast..I add the yeast to the flour mixture and the water to the milk mixture.

Heat and cool to lukewarm:
1 cup milk
1/2 cup oil

Beat:
1/2 cup sugar
3 large eggs

Meaure into bowl:
5 cups flour
1 tsp salt

1. Add the yeast, milk and egg mixture to the flour mixture. I start with 5 cups of flour then keep adding more as needed, approx another 1 1/2 cups.
2. Knead till smooth, soft but not sticky consistency, about 5 min.
3. Let rise in warm place till doubled..approx 1 1/2 hrs.
4. Knead down and let rise again till doubled...approx 1 hr. When short of time I have missed this step and they still turn out wonderful.
5. Cut pieces of dough and roll into size of large pie crust approx 1/4" thick (or alittle bit less). Butter lightly.
6. Cut into 8 wedges. Roll up each wedge, starting with wide edge and make sure that the pointed end is well tucked and pinched under the roll.
I sometimes have not done this well enough and some of the rolls will open up during the rising process and end up looking a little odd..these are not served to guests..grin
7. Let rise again till doubled in size.
8. Optional..brush with egg white or milk. Sprinkle with sesame or poppy seeds. I usually leave them plain.
9. Bake at 400ยบ for approx 10 to 12 min or until golden in color.
10. Yields approx 4 1/2 doz

24 comments:

  1. These looks so yummy!! I love to find recipes to try out when my sister comes to visit a couple days. Will be trying these the next time she comes!

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  2. These look absolutely yummy~ can't wait to try them.

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  3. Oh these look just like the rolls my grandmother use to make. I have her recipe but I have not had much luck with it. I need to try again. My dad family is Pennsylvania Dutch "German". Grandma always made these rolls and noodles for Thanksgiving, Christmas and Easter. I miss them a lot!

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  4. Your butterhorn rolls look fabulous, Betty! My Grandma has made them quite often, but I've never tried. Slather on some strawberry jam & a slice of cheese, and you're set. :)

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  5. They really look fabulous. I'd be the first to grab one at a gathering :0)

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  6. I can almost smell these, they look so good! Another recipe I will have to try soon.

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  7. A few years ago, when I first began baking bread daily for my family-I poisened us all with a bread that had eggs and milk in it. I've never made a recipe with eggs and milk since. Can egg/milk dough go bad in the risings? or was it something else I did.

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  8. These look like Plushke to me ... I think I may NEED to make some today. I will see if the kids are coming over. =)

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  9. Hey sis they look so yummy!
    Will definitely be baking these in the near future.
    Oh by way, plate looks familiar.....

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  10. I can tell from the pix that these are soooo fluffy and light. And look at perfectly shaped they are! Just beautiful! Saving this. These are such a special occasional shaped bread that I just have to make these.

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  11. I just made them for dinner and also for a PTA function. They are fabulous!

    I am just curious how many this usually makes?

    Thank you so much for sharing with me and the world you wonderful talents. Me and my family are so grateful!

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  12. Kimberly..not sure what the problem could be..I haven't ever had bread go bad that had milk and eggs in it.
    Mathew and Christie..depending on size of rolls..yields approx 4 1/2 doz. Thank you for your kind words:)

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  13. They look really good.I haven't made Butterhorn rolls in a long time.
    Blessings,Ruth

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  14. Those look really good right about now...I want some!!

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  15. These would be great for the coming hoildays.

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  16. These look good! Super yummy :)

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  17. My hubby will love these, he enjoys bread rolls that are on the sweet side...thank you for sharing.

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  18. Oh....you made me super homesick looking at this post...today. Problem is....I have no more 'home' to go....not for Mom's baking anymore. But the memories are there and these make me want to make them this weekend....just to be close to her again...smell the kitchen smells and taste the goodness of 'home made'. Thanks Betty R!

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  19. Those are just beautiful...I can just smell 'em now :)

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  20. I made these for my husband's carry in lunch at work...pretty easy. Some of them came out too large but I didn't know how many the recipe would make...but those men chowed down.. :o)

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  21. I made these yesterday. Light as a feather and super tasty.

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  22. Thanks so much for posting this recipe--I wrote it down awhile ago and finally made some, and they were wonderful! I linked to this post on my blog--thanks again!

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  23. Thanks for this recipe. I used it yesterday to teach my daughter how to make bread. They turned out perfect and delicious. I didn't roll the dough thin enough for the first batch and ended up with gigantic rolls ... great for a sandwich. :-) Added bonus: I made a pan of cinnamon buns from the same batch of dough.

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  24. This recipe is my Thanksgiving go-to! We call the opened up rolls (that spring open in the oven?) "Scorpions" and enjoy munching on them warm from the oven. I blindly made this full recipe for our very small celebration tomorrow (3 adults and a 2 year old....) and turned some of it into cinnamon swirl bread, another favorite recipe from your website! Thank you!

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