Butterhorn Rolls Recipe

Milk: Provides moisture and richness to the dough.

Butter: Adds a rich, buttery flavor and helps create a tender texture.

Sugar: Feeds the yeast and adds a touch of sweetness to the rolls.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

All-purpose flour: The main structure of the dough, providing the necessary gluten for elasticity.

Salt: Enhances the flavor of the rolls.

Eggs: Adds richness and helps bind the dough together.

When kneading the dough, ensure that you use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This technique helps to develop the gluten in the flour, resulting in a smoother and more elastic dough. If the dough is too sticky, add a little more flour, but be careful not to add too much, as this can make the rolls dense.

• warmed milk - Substitute with almond milk: Almond milk provides a similar texture and moisture content, making it a suitable dairy-free alternative.

• melted butter - Substitute with coconut oil: Coconut oil has a similar fat content and can provide a slightly sweet flavor, making it a good substitute for butter.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor profile.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making it a convenient alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser roll.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) provide a similar binding effect and are a good vegan alternative.

• To store your freshly baked butterhorn rolls, allow them to cool completely at room temperature. Once cooled, place them in an airtight container or a resealable plastic bag. They will stay fresh for up to 3 days at room temperature.

• For longer storage, you can freeze the butterhorn rolls. After they have cooled completely, wrap each roll individually in plastic wrap or aluminum foil. Place the wrapped rolls in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.

• When you're ready to enjoy the frozen butterhorn rolls, remove the desired number of rolls from the freezer. Allow them to thaw at room temperature for a few hours or overnight in the refrigerator.

• To reheat the thawed butterhorn rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them in the oven for about 10-15 minutes until they are heated through.

• If you prefer a quicker method, you can also reheat the butterhorn rolls in the microwave. Place a roll on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for about 20-30 seconds or until warm.

• For an extra touch of indulgence, brush the reheated butterhorn rolls with a little melted butter before serving. This will give them a delightful shine and enhance their buttery flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the butterhorn rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warmed through. This method helps maintain the rolls' soft and fluffy texture.

• Microwave Method: Place the butterhorn rolls on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. Be cautious not to overheat, as this can make the rolls chewy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the butterhorn rolls directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warmed through. This method is quick and helps retain the rolls' crispy exterior.

• Stovetop Method: Heat a skillet over medium-low heat. Place the butterhorn rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method is great for achieving a slightly crispy exterior while keeping the inside soft.

• Steaming Method: Place a steaming basket over a pot of simmering water. Arrange the butterhorn rolls in the basket, making sure they are not touching the water. Cover and steam for about 5-7 minutes until they are warmed through. This method keeps the rolls moist and soft.

• Large mixing bowl: Used to combine the warm milk, melted butter, and sugar, and later to mix in the yeast, eggs, salt, and flour.

• Measuring cups: Essential for accurately measuring the milk, butter, sugar, and flour.

• Measuring spoons: Necessary for measuring the yeast and salt.

• Whisk: Useful for beating the eggs and ensuring they are well incorporated into the dough mixture.

• Wooden spoon: Ideal for mixing the dough as you gradually add the flour.

• Floured surface: A clean, flat area dusted with flour for kneading the dough.

• Dough scraper: Handy for cutting and dividing the dough into two equal parts.

• Rolling pin: Used to roll each part of the dough into a circle.

• Sharp knife: Necessary for cutting the rolled dough into 12 wedges.

• Greased bowl: Used to let the dough rise after kneading.

• Plastic wrap or clean towel: To cover the dough while it rises.

• Baking sheet: Greased and used to place the shaped rolls on for their final rise and baking.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Pastry brush: Optional, but useful for brushing melted butter on the rolls before or after baking for extra flavor and shine.

Warm ingredients: Use warmed milk and melted butter to help the yeast activate faster.

Pre-measure ingredients: Have all ingredients pre-measured and ready to go before starting.

Use a stand mixer: Mix the dough with a stand mixer to save time and effort.

Quick rise method: Place the dough in a slightly warm oven to speed up the rising process.

Batch baking: Double the recipe and freeze half of the rolls for future use.