Butterhorns are classic, soft yeast rolls with a buttery, tender texture. Shaped into delicate crescents and baked to a light golden brown, they make a perfect addition to any meal or a delightful treat on their own.
Ingredients
1¼ cups milk
⅓ cup granulated sugar
⅓ cup butter
1 teaspoon salt
1 package active dry yeast
¼ cup warm water (105° to 115°F)
4½ cups all-purpose flour
2 eggs, lightly beaten
Directions
- To scald milk, heat in a heavy medium saucepan over low heat until bubbles form around the edges. (Watch carefully; milk scorches easily.)
- Remove from heat; add sugar, butter and salt. Stir until butter is melted; allow to cool until warm to the touch (approximately 100°F).
- In a large mixing bowl dissolve yeast in warm water. Add cooled milk mixture and 1½ cups of the flour. Stir well. Batter will be runny at this point. Cover bowl and allow mixture to rise for 1 hour.
- Add eggs and remaining 3 cups of flour; mix well. Turn dough onto a floured surface and knead by folding over dough, pushing down with the heels of hands, and giving the dough a quarter turn; repeat kneading process until dough is smooth and elastic, 8 to 10 minutes.
- Place dough in a large greased bowl; turn greased side up. Cover; let rise in a warm place for 2 hours. Check the dough by pressing two fingers ½ inch into the dough. If the indentation remains, the dough is ready for shaping.
- Punch dough down; divide into 3 equal parts. On a floured surface, roll each part of the dough into a 10-inch circle. Cut into 8 triangles. Starting from wide end, roll each triangle toward tip. Place rolls with tips underneath on greased baking sheet, leaving 2 to 3 inches between rolls for rising. Cover rolls and allow to rise 1½ hours.
- Preheat oven to 350°F. Place baking sheet in center of oven and bake for 12 to 15 minutes or until lightly browned. Remove from oven and transfer to wire rack to cool. Serve rolls warm or at room temperature. Store completely cooled rolls in a tightly covered container.
