Better Than Dinner Rolls Butterhorns
Step up your game this Thanksgiving by ditching that classic dinner roll for these buttery, rich Better-Than-Dinner-Rolls Butterhorns.
- 1/2 cup warm water
- 1 tablespoon sugar
- 2 tablespoons yeast
- 2 cups milk scalded
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup butter plus 1/4 cup
- 1 egg beaten
- 6 cups flour plus flour for kneading and rolling dough out
Dissolve yeast and 1 tablespoon sugar in warm water.
Pour flour into large bowl or mixer.
Add scalded milk, butter, sugar, and salt. Give a quick stir. Add yeast mixture and egg.
Mix until flour is incorporated.
Pour out onto well-floured surface. Knead for 30 seconds. Dough will be very soft. Use flour to help not stick to hands or surface.
Place back in bowl and let rise until doubled in size (about 30 min to 1 hour depending on temperature of room).
Punch down, divide dough into two pieces. Roll each half into a circle that's 3/4 to 1 inch thick. Spread butter over top of dough.
Cut each circle like a pizza into 12 pieces.
Starting with the wider (outsidedge of dough, roll each piece toward the center. The butterhorns should look similar to a crecsent roll.
Place on a ungreased cookie sheet with room to spread. Let rise about 15 minutes.
Bake at 375 degrees for 20 minutes or until tops and edges are golden brown.
while still warm, bast tops with melted butter.
You can scald milk in microwave (about 1 minutes). You can mix dough in a large bowl or stand mixer.