Monday, May 12, 2008

Make Ahead Butter Horn Rolls

Combine the following, allow to stand for 5 minutes, then stir down:
2 T Yeast
½ C warm water

Melt margarine in a heavy sauce pan or microwave, then add milk. Immediately remove from heat.
1 C margarine
1 ½ C milk

Blend in:
1 C sugar
6 eggs beaten
1 ½ tsp salt

Add the yeast mixture and 9-9 ½ C flour.

Stir in just enough flour to make a soft dough. Let rise until double in size, 1-2 hours. Turn to a floured board, knead to handle. (The rolls come out better when you keep the dough on the soft side.) Divide into quarters, roll each into a circle about 12-14” in diameter. Spread melted butter or margarine on each circle. Cut into 8 equal pie wedge pieces for large rolls, and 16 for small rolls. Roll up like crescents, starting from the wide end, place point down on a cookie sheet close together. Freeze for 2 hours, then remove from freezer, and place in plastic bags. Keep in the freezer for up to 6 weeks. When you’re ready to bake, place on a greased cookie sheet 2-3 inches apart, cover with a towel and let rise until double in size, about 4-5 hours. Bake at 350 degrees for about 15-20 minutes. Makes 32-64 rolls.

I have made these rolls for many family get-togethers. I did originally get this recipe from Cherise.

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