adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Butterhorns
Butterhorns
0 Likes
Prep Time:
120 minutes
Cook Time:
15 minutes
Total Time:
615 minutes
Prepare buttery crescent rolls ahead and refrigerate up to 2 weeks for fresh rolls anytime. Let rise overnight before baking.
Ingredients:
  • 1 (0.6 ounce) cake compressed fresh yeast
  • 2 teaspoons white sugar
  • 1.5 cups milk
  • 1 cup butter
  • 3 eggs
  • 5.5 cups bread flour
  • 1 teaspoon salt
Instructions:
  • Break the compressed yeast into a small bowl, and stir in 2 teaspoons of sugar. Set aside. Warm milk in a saucepan until a skin forms on top. Remove from heat and let it cool slightly.
  • In a large bowl, combine 1 cup of butter, 1/2 cup of sugar, and hot milk. Stir until butter is melted. Allow the mixture to cool slightly. Add eggs one at a time, mixing well. Stir in the yeast mixture. Mix in 3 cups of flour until well combined. Gradually add the remaining flour until the dough forms (it will be sticky). Cover the bowl with a towel and let it rise in a warm place for about 1 hour or until doubled in size.
  • Once the dough has doubled in size, gently press down in the center, cover, and chill in the refrigerator overnight.
  • Divide the dough into four parts and keep the remainder chilled. Roll out one piece into a 12-inch circle on a floured surface. Spread 2 tablespoons of butter over it and cut into 8 wedges like a pizza. Roll each wedge from wide to point, shape into crescents, place on a greased sheet, then let rise in a warm spot under a towel until doubled, roughly 2 hours due to the cold dough.
  • Preheat the oven to 375 degrees F (190 degrees C) and bake until golden, approximately 15 minutes.

Similar Recipes