Butterhorn Rolls

Winnifred Jardine’s

12-Hour Butterhorns

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Makes 32 butterhorns.

We love you Win. Winnifred Jardine, a family friend since childhood, 

used to be the food editor of the Deseret News for many years, threw great birthday parties in the 70's for her daughter Ann and is a general all-around-great-lady. 

Time saving tip: make dough the night before and refrigerate. Adaptable for sweetrolls too.

1 TBL active dry yeast, or SAF instant

¼ C warm water + pinch of sugar

½ C butter

¾ C milk

½ C sugar

1 tsp salt

3 eggs, well beaten

4-5 C flour 

½ C butter, melted

1. Soften yeast in warm water.  Set aside (if using SAF instant yeast, add it to flour later, and add the ¼ C water to the sugar, salt and eggs later). 
2. In small saucepan, heat milk to scalding (steaming with little bubbles around edges) and add butter. Let butter melt. Remove from heat.
3. In large bowl beat sugar, salt and eggs (and extra ¼ C water; add SAF yeast in step 4). Stir in cooled milk mixture.
4. Into big bowl of liquids, stir in yeast (or add SAF to flour) and enough flour to make a soft dough. It should be sticky. Cover; allow to rise in a cool place for 5-6 hours (or overnight in fridge).
5. Turn out onto lightly floured board.  Coat dough with flour.  Dough is very soft and should remain so.  Cut dough in to four equal pieces.
6. Working one at at time: Form each fourth into round disk. Roll each disk into 14-inch circle.  Spread with  2 TBL melted butter.  Let sit until butter forms a skin (so butter doesn’t drip off onto surface).  Cut pie-fashion into 8 pieces.  Roll each piece loosely from large end to small.  Place on greased cookie sheet in a crescent shape with the point against the pan.  Allow to rise in cool place for 5-6 hours (or freeze).  Preheat oven to 375º. Bake 12-15 minutes or until lightly browned.

*  Thanksgiving Pumpkin Rolls: Cut dough into 24-32 pieces. shape into round balls. Press each one gently until ¾-inch thick. With paring knife or scissors, snip 8 cuts towards the center of each ball leaving the center uncut. It will look like a flower. Poke a deep hole in the center of each with your pinky. Allow to rise. Before baking, poke hole again with pinky, brush with egg wash and bake. When done, put a pecan sliver “stem” in center.

*  Sticky Orange Rolls:  Makes 24 rolls.  Orange filling:  ½ C butter, ½ Sugar, grated rind 1 orange.  Cream together.  Divide dough in half.  Roll each half into rectangle 8 x 14 inches.  Spread each with half of orange filling.  Roll loosely, as for cinnamon rolls, and slice into 12 pieces.  Place in muffin tins.  Let rise 5-6 hours and bake.  (Frosting:  1 C powdered sugar, 1 TBL warm water, ½ tsp almond extract)

* Butterscotch Rolls:  Divide dough in half.  Roll out into 8 x 14 rectangle. Filling: ½ C melted butter divided between two rectangles of dough, and sprinkled w/ ½ C brown sugar.  Roll up, seal, cut into 12 pieces for each half.  Let rise 5-6 hours.  Bake in greased muffin tins.  Do not frost.

* Christmas Tea Rings:  Divide dough in half.  Roll each half in to rectangle 8 x 14 inches.  Spread each half w/ ¼ C melted butter.  Sprinkle with 2 TBL granulated sugar, candied fruit and nuts.  Roll as for Cinnamon Rolls.  Shape each roll into circ le on buttered baking sheet, pinching ends together.  With scissors cut two-thirds into circle at one-inch intervals.  Twist each 1-inch piece one-half turn to left to make tea ring.  Allow to rise 5-6 hours.  Bake as for rolls.  Frost with rum-flavored icing.  Decorate, if desired, with candied cherries and nuts.

* Freeze-Ahead Rolls:  Any of the rolls may be frozen ahead of time by shaping as desired, then immediately placing rolls onto baking sheet and quick freezing.  Remove frozen rolls from baking sheet; place in heavy plastic freezer bag.  Keep for up to 2 weeks.  Six hours before time to bake:  remove from freezer.  Arrange on greased baking sheet or in greased muffin tins, according to recipe.  Allow to thaw and rise for 5-6 hours.  Bake as directed.