Thursday, November 11, 2010

Make Ahead Butterhorns

This recipe said it made 32 rolls. When I started rolling them out, they were HUGE! I ended getting 64 rolls! Will have plenty for Thanksgiving week. They were easy to make and I let the dough rise for 1 hour in the oven with the light on. When I took them out of the freezer, I let them raise for 5 hours. They rose beautifully and tasted great!

Make Ahead Butterhorns

2 Tablespoons dry yeast, heaping
1/3 cup warm water
9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
2 cups warm milk
1 cup butter, melted
1 cup sugar
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough.( Beth's notes: added at least a cup more flour) Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)
place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into 8 pie-shaped wedges(Beth cut into 16 and got 64 rolls!)

Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees for 10 minutes until lightly browned. Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

**Can make half the recipe in bread maker.

**They can be baked right away too if you prefer!

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