Mom’S Butterhorns
Ingredients
Instructions
- Sprinkle 2 teaspoons sugar and yeast over 1/2 cup warm water in a mixing bowl. Let stand 10 minutes.
- Beat in eggs, oil, remaining 1/2 cup sugar, salt, remaining 4 cups warm water, and 6 cups flour. Switch to the dough hook attachment, and mix in remaining 6 cups flour. Up to 1 cup less or more flour may be needed to make a dough that is soft but not too sticky. Let rise 45 minutes.
- Punch dough down, then let rise 45 minutes again. Prepare 3 baking sheets with parchment paper or pans enough to hold 3 dozen rolls.
- Punch dough down, and divide into 4 balls. Roll out each portion into a 12-inch circle. Spread 2 tablespoons softened butter over each, leaving the center free of butter so the dough will stick and hold the roll shut. Cut each circle into 8 wedges and roll up to the center individually.
- Sprinkle remaining 1/4 cup flour in a light layer on your work surface. Roll each butterhorn in flour, or dip the tops so they are dusted with flour. Place on pans and let rise 20 minutes.
- Preheat oven to 350°F. Bake rolls 20-25 minutes or until golden brown.
Nutrition & Diet Analysis (per serving)
744
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).