Butterhorn Rolls

  • 2 pkg. yeast
  • 1/3 cup warm water - 110° F to 115° F
  • 9 cup flour divided
  • 2 cup warm milk
  • 1 cup solid shortening
  • 1 cup sugar
  • 6 eggs
  • 2 Tbsp salt
  • 3 to 4 Tbsp melted butter
MoreRecipes.com image placeholder

In a large mixing bowl dissolve yeast in water.

Add 4 cup flour, milk, shortening, sugar, eggs and salt.

Mix for 2 minutes or until smooth. Add enough flour to form a soft dough. Turn onto a floured board; knead lightly.

Place in a greased bowl, turning once to grease top.

Cover and let rise until double - 1 1/2 to 2 hours. Punch dough down and divide into 5 parts.

Roll each part into a 9-inch circle.

Brush with butter and cut each circle into pie shaped wedges.

Roll each wedge from wide end to tip and pinch to seal.

Place rolls, tip down on baking sheet and freeze.

When frozen, place in large zip lock bags. These will keep up to 4 weeks. Take out as needed. Let rise on baking sheet for 2 hours.

Bake at 375° F for 12 to 15 minutes.

Servings: 1 dozen
Submitted by: Recipe Group Member