Rich Roll Dough For Butterhorns Or Rolls
Rich, buttery dough perfect for tender butterhorns or rolls, combining a soft texture with a subtle sweetness, ideal for breakfast or special occasions.
Ingredients
Instructions
- Mix yeast, flour, sugar, margarine, and salt in a large bowl.
- Add hot water (125°F) and mix well.
- Add slightly beaten eggs and remaining flour, then turn out onto a lightly floured surface and knead.
- If using a bread hook for a mixer, knead in the mixer for 3 1/2 minutes, then turn over and knead for an additional 1 minute.
- If kneading by hand, knead for 5 to 8 minutes.
- Let the dough rise in a warm place until doubled in bulk.
- Divide the dough into 3 parts.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you want to experiment with the texture, try adding a tablespoon of sour cream or yogurt to the dough. Make sure your hot water is around 125°F to activate the yeast properly. If you don't have all-purpose flour, a mix of whole wheat and all-purpose can work well too.
Serving Suggestions
These butterhorns are perfect as a side for soups or salads, such as an Easy 5 Salad, or serve them with your favorite spreads. For a sweet touch, enjoy them with honey or jam. They also pair beautifully with Baked Brie With Strawberries And Kiwi Fruit for a delightful brunch.
Storage & Reheating
Store any leftover dough in an airtight container in the refrigerator for up to 3 days. If you've baked the rolls, keep them in a sealed bag at room temperature for 2 days. To reheat, wrap in foil and place in a preheated oven at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Roll Dough For Butterhorns Or Rolls contains roughly 769 calories, with 21g protein, 152g carbohydrates, and 11g fat. It is an excellent source of protein (41% of the Daily Value), vitamin C (41% of the Daily Value), and potassium (33% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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 freeze the dough?
Yes, you can freeze the dough after it has risen. Shape it into a ball, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before using.
What if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Make sure your yeast is fresh and that the water temperature is correct. If the dough remains flat, try placing it in a warmer area or using a proofing box.
Can I make this recipe without eggs?
Yes, you can substitute eggs with flaxseed meal or applesauce. For each egg, use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water or 1/4 cup of applesauce. This will help bind the dough while keeping it moist.
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).