Master Dough: Butterhorn Rolls
A light, fluffy and buttery yeast roll that requires minimal kneading. Great for any occasion.
Equipment
- large bowl, for mixing and rising
- pastry brush
- pastry wheel or pizza cutter
- baking sheets
- parchment paper or silicone baking mats
Ingredients
- 1 1/4 oz pkg. dry active yeast
- 2 tbsp water, warmed to 110°F
- 1 tsp + 1/2 cup granulated sugar, divided
- 1 cup milk, warmed to 110°F
- 1/2 + 1/4 cup unsalted butter, divided
- 3 large eggs, beaten
- 1 tsp salt
- 4 1/2 - 5 + cups all-purpose flour, plus more for rolling surface
Instructions
- Combine yeast and 1 tsp sugar in small bowl. Add warmed water, stir until yeast is dissolved and let it sit until it begins to form bubbles.
- In large bowl or bowl of a stand mixer, combine ½ c. softened butter, remaining sugar and salt.
- Using stir setting on mixer or using a wooden spoon, add yeast mixture, warmed milk and beaten eggs.
- Slowly add in 2 cups of flour; stir 2 minutes or until smooth. Add in remaining 2 and ½ cups of flour, 1 cup a time until a soft dough is formed. The dough will be slightly sticky; add additional ½ cup of flour if dough is sticking too much to sides of bowl and spoon/mixer attachment.
- Sprinkle surface of counter with flour and flour hands. Turn out dough onto floured surface, and knead only slightly (fold dough only 3-4 times), enough to form a ball of dough.
- Place in a greased bowl, cover and place in a warm (but not hot) area. Allow to rise until double in size, about 1 hour. If risen dough is pressed down, the indentation should hold its shape.
- Split dough into 3 even portions. Roll each portion out onto floured surface, using floured rolling pin into a 9” circle.
- Using pastry brush, brush rolled dough with melted butter.
- Using pastry wheel or pizza cutter, cut each circle into 4 large wedges. Cut each larger wedge into 3 smaller wedges, for a total of 12 wedges.
- Starting with wide end, roll each wedge and tuck the tip on the bottom side of dough.
- Place each butterhorn on lined cookie sheet (1dozen per cookie sheet).
- Allow butterhorns to rise to double in size, about 1 hour.
- Preheat oven to 350°F. Bake rolls 12-15 minutes, or until lightly golden brown. Brush hot rolls with any remaining butter that has been melted.
Notes
- If you want a smaller butterhorn roll, cut each portion of dough into 16 pieces to yield 48 rolls.
- You can freeze the dough before baking after the first rise (they will keep in freezer up to 4 weeks).
- To use frozen, allow to thaw in refrigerator and then let sit at room temperature in a warm area until doubled in size. Then bake according to instructions.
- Baked, frozen rolls will keep up to 4 months, if sealed. To reheat: thaw completely and then reheat about 10 minutes in a 325 F oven. If reheating from a frozen state, increase baking time by 10-15 minutes until heated through.
- Store baked rolls in an airtight container, up to 72 hours.
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