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Butterhorn Rolls
Butterhorn Rolls
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
750 minutes
Overnight no-knead rolls for easy, fluffy dough.
Ingredients:
  • 1 cup shortening
  • 1 cup milk
  • 1.5 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 0.5 cup warm water (110 degrees F/45 degrees C)
  • 2 eggs
  • 0.5 cup white sugar
  • 2 teaspoons salt
  • 4.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 cup butter, softened
Instructions:
  • Combine shortening and milk in a small saucepan. Heat until shortening is melted, then set aside to cool. Dissolve yeast and 1 teaspoon sugar in warm water. In a large bowl, beat eggs, 1/2 cup sugar, and salt. Add milk mixture and yeast mixture, stirring to blend. Sift in flour and baking powder, mix well, cover, and refrigerate overnight.
  • 1. Divide the dough into fourths. Roll out each portion on a floured surface into 1/2 inch thick circles. Spread the circles with soft butter. Cut each circle into 8 triangles like a pie, then roll them up starting from the wider end towards the tip. Place the rolls on a baking sheet with the pointed side down. Let them rise until doubled in size, about 3 to 4 hours. Preheat your oven to 400 degrees F (200 degrees C).
  • Bake rolls in the preheated oven until golden brown, about 8 to 10 minutes.

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