Butterhorn Yeast Rolls
Butterhorn Yeast Rolls are soft, buttery, and lightly sweetened, perfect for breakfast or dinner. Their golden crust and tender interior suit any occasion.
Ingredients
Instructions
- Scald the milk and add shortening, sugar, and salt.
- Cool the mixture to lukewarm, then add the yeast.
- Beat the eggs and add them to the yeast and milk mixture.
- Gradually add the flour, mixing to form a stiff dough.
- Turn the dough onto a floured surface and knead lightly.
- Place the dough in a large greased bowl or pan, cover, and let rise until doubled in size.
- Punch down the dough and knead slightly. Divide into 3 sections.
- Roll or pat out each section and brush with melted butter.
- Cut each section into approximately 12 wedges and roll up.
- Let the rolls rise again in a warm place.
- Bake at 400°F (204°C) for 10 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with butter. Ensure your milk is scalded before adding to the mixture to activate the yeast properly. If using active dry yeast instead of cake yeast, dissolve it in warm milk for 5-10 minutes before combining. Kneading the dough lightly will help maintain its fluffy texture.
Serving Suggestions
These butterhorn rolls are perfect for holiday gatherings and pair beautifully with festive dishes. Serve them warm alongside a hearty soup or salad for a comforting meal. They also make a delightful addition to brunch, especially when served with jam or honey. Consider serving them with German Chocolate Pies for a festive touch.
Storage & Reheating
Store leftover butterhorn rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Butterhorn Yeast Rolls contains roughly 65 calories, with 1g protein, 7g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in denser rolls. To achieve a lighter texture, consider using half all-purpose and half whole wheat flour. This will provide added nutrition without sacrificing too much fluffiness.
How do I know when my dough has risen enough?
The dough is ready when it has doubled in size and is puffy to the touch. You can gently press two fingers into the dough; if the indent remains, it is properly risen. If it springs back, give it more time to rise.
What can I do if my dough doesn’t rise?
If your dough doesn't rise, it may be due to inactive yeast or the temperature being too cold. Make sure your milk is lukewarm before adding yeast. If the yeast is expired, it won't activate. Try placing the dough in a warm, draft-free area, or use a proofing setting if your oven has one.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).