Butterhorn Rolls

Name: Butterhorn Rolls
Prep time: 3 h 30 min
Cook time: 25 min
Total time: 3 h 55 min
Yield: 36 small rolls
Ingredients: 1 cup whole milk; 3/4 cup unsalted butter, cut into pieces; 1/2 cup warm water (105 F to 115 F); 1/2 teaspoon sugar, plus 1/2 cup sugar; 3 teaspoons dry yeast (one envelope plus 1/2 teaspoon); 3 large eggs, room temperature; 5 1/4 cups all-purpose flour; 1 tablespoon salt; 1/2 cup butter, melted

Submitted by misstoga

"These are very soft, buttery rolls that can be shaped into crescent rolls or rolled into 3 smaller balls and placed into muffin tins like hot rolls. Our family likes to make an extra batch of giant crescent rolls so we can make sandwiches the day after Thanksgiving with all of our leftover turkey."

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Ready In:: 3hrs 55mins
Ingredients:: 9
Yields:: 36 small rolls

ingredients

1 cup whole milk
³⁄₄ cup unsalted butter, cut into pieces
¹⁄₂ cup warm water (105 F to 115 F)
¹⁄₂ teaspoon sugar, plus 1/2 cup sugar
3 teaspoons dry yeast (one envelope plus 1/2 teaspoon)
3 large eggs, room temperature
5 ¹⁄₄ cups all-purpose flour
1 tablespoon salt
¹⁄₂ cup butter, melted

directions

Stir milk and 3/4 cup butter in heavy medium saucepan over low heat until butter melts. Cool to 120° F if necessary. Combine water and 1/2 teaspoon sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until foamy, about 5 minutes.
In large bowl of heavy duty mixer fitted with whisk attachment, beat eggs and 1/2 cup sugar at low speed until blended. Beat in milk mixture. Gradually add 2 1/2 cups flour, beating until smooth. Replace whisk with dough hook. Add yeast mixture, salt and 2 cups flour and beat 8 minutes. Beat in enough flour by spoonfuls to form sticky dough that just begins to pull away from sides of bowl.
Pour 1 tablespoon butter into large bowl. Scrape in dough; let stand 5 minutes. Using spatula, turn dough over, coating with butter. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm area until doubled, about 1 1/2 hours.
Punch dough down. Cover with plastic and towel and let rise again in warm area until doubled, about 1 hour. Punch dough down.
Divide dough into 3 equal portions. Roll out 1 portion on floured surface to 12-inch round. Brush with some of melted butter. Cut into 12 triangles. Starting at wide end, roll up triangles toward point. Repeat rolling, cutting and shaping with remaining 2 dough portions and melted butter. Arrange rolls point side down on 2 ungreased heavy baking sheets, spacing evenly. Cover rolls with clean kitchen towel; let rolls rise until almost doubled, about 45 minutes.
Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 375°F Brush rolls with melted butter. Bake 15 minutes. Switch top and bottom baking sheets and bake until rolls are golden, about 10 minutes longer. Cool rolls on racks. (can be made ahead. Wrap in foil; store at room temperature 1 day or freeze up to 2 weeks. Rewarm wrapped rolls in 350 F oven about 15 minutes.).