Yeast Butterhorns
Yeast Butterhorns are soft, buttery, and slightly sweet rolls with a tender crumb, perfect for breakfast or brunch, appealing to both bread lovers and those seeking comfort food.
Ingredients
Instructions
- Dissolve yeast in warm water and let it soak while beating the egg in a cup.
- Put the sugar and salt into a large mixing bowl.
- Pour scalded milk over the sugar and salt, then stir.
- Add the dissolved yeast, scraping out all of it, then add beaten egg and stir again.
- Add 3 cups of flour and stir until blended.
- Add melted butter (not hot), blend, then add the remaining 3 cups of flour and stir until blended. Do not knead.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of scalded milk. If you don't have cake yeast, you can substitute with instant or active dry yeast; just adjust the water temperature accordingly. To ensure fluffy rolls, let the dough rise in a warm place until doubled in size. Avoid overmixing when adding flour to maintain a soft texture.
Serving Suggestions
These yeast butterhorns are perfect for breakfast or as a side at dinner. Serve them warm with butter or jam, or pair them with a hearty soup for a comforting meal. They also complement savory dishes well, making them a versatile addition to any table. Consider serving them alongside a Quick Meat Dish for a delightful combination.
Storage & Reheating
Store leftover butterhorns in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week. To reheat, wrap in foil and warm in a preheated oven at 350°F for about 10 minutes, ensuring they stay soft.
Nutrition & Diet Analysis (per serving)
Each serving of Yeast Butterhorns contains roughly 1601 calories, with 10g protein, 99g carbohydrates, and 132g fat. It is an excellent source of iron (27% of the Daily Value) and protein (20% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1988mg per serving (86% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour, but be aware that this will result in denser butterhorns. You may need to increase the liquid slightly to achieve the right dough consistency.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Ensure your yeast is fresh and that the water used for dissolving is warm, not hot. If the dough is still unresponsive, try placing it in a warmer area or using a proofing setting on your oven.
How can I make these butterhorns ahead of time?
You can prepare the dough and let it rise, then shape the rolls and place them in a greased baking pan. Cover and refrigerate overnight. In the morning, let them come to room temperature and rise again before baking for fresh butterhorns without the morning rush.
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).