Butterhorn Rolls

From Kristie Hansen

Kristie shared her original recipe with our family over 12 years ago, and we’ve been on a “roll” ever since! Light and delicious, these family favorites are a must at Easter, Christmas and every other special occasion during the year. Of course they had to be adapted for our food storage plan! This recipe is the real reason I store powdered eggs…and extra butter in the back of my fridge! –Mellyn 

Yield: 60 rolls

  • 6 tablespoons butter — melted
  • 2 tablespoons yeast
  • 2 tablespoons sugar
  • 1/2 cup warm water
  • 10 tablespoons egg powder**
  • 6 tablespoons nonfat dry powdered milk**
  • 3 cups really warm water**
  • 1 cup sugar
  • 2 teaspoons salt
  • 10 cups flour
  1. Melt butter in microwave.
  2. Combine water, yeast and 2 Tbsp of sugar in a small bowl and set aside (this should start to get foamy).
  3. Whisk egg powder and nonfat dry powdered milk into warm water until smooth. Add to mixing bowl.
  4. Add sugar, salt, melted butter and yeast mixture to bowl. Mix.
  5. Begin adding flour. The dough will be sticky even after adding 10 cups of flour. Don’t panic! This isn’t bread dough. It won’t be scraping the sides of your bowl, and it will be sticky to the touch. If you’re really freaking out, add another cup of flour. It’s not necessary to knead the dough, just make sure everything is combined.
  6. Cover dough. Let it rise 1 or 2 hours on the counter or 5-9 hours in the fridge, depending on how soon you need to eat them!
  7. Divide dough into 5 portions. Roll each into a circle. Cut like a pizza into 12 “slices.” Roll each slice from big end to small to make crescents.
  8. Let rise 30-60 minutes. Rolls should look swollen, but big air bubbles mean they’ve risen too much.
  9. Bake at 350 degrees for 10-13 minutes.
** If you’re using fresh ingredients, substitute 5 eggs and 2 cups of milk for the egg powder, nonfat dry milk powder and 3 cups of really warm water.

 

 

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