Tuesday, July 10, 2012

Best Butterhorn Dinner Rolls

These are the best rolls ever.  I hadn't made them in a while and forgot how good they are.  They also feed a crowd.

*  If you saw this post earlier this morning, I have revised the recipe.  I mixed 2 recipes together by accident when I wrote this post.

Pour 1 1/2 cups of milk in the bowl of your mixer.

Add 1 large egg.

Add 2 tablespoons of instant rise yeast.  See the working thumb?  I have trained it to do this.  It could not manage this for quite a long time.

Add 2 cups of water.

Add 1 stick of softened butter and 3/4 cup of sugar.

Mix in 2 cups of flour and 1 tablespoon of salt.  Continue to add flour until the dough pulls away from the sides of the mixer.  I added about 9  1/2 cups.  It could take a bit more or less.

Split the dough into 2 equal pieces.  BTW, this dough is wonderful to work with.

Place each in a buttered bowl, flip to cover all sides and cover with plastic.

Let them rise until doubled in volume. Divide each ball in half again.

Turn balls out one at a time on a floured surface. Roll the dough out and spread the entire surface with softened butter.  Cut into 12 equal wedges.  Roll them up from the fat end to the point.  Place point side down on a parchment covered cookie sheet.

Place them tip to tip but leave some space in between each roll.  This recipe makes 48 rolls so each cookie sheet should hold 24.  Set them aside to rise until doubled.   They will be touching at this point.  Bake in a preheated oven at 375 degrees for 15-20 minutes.

They will look like this when finished cooking.  Brush with melted butter when you remove them from the oven.

The ones on the right have been brushed with butter and the ones on the left are about to be.

Let them cool on racks.

Apparently my friends shoved these in their mouths uncontrollably.  For those with self control, they freeze wonderfully.