Growing up my mom would always make the best butterhorn rolls for the holidays. The recipe came from the Better Homes & Gardens cookbook, I believe. Once I was off on my own I followed what I thought was the same recipe in my version of the same cookbook…but they never quite tasted the same. Then, one year, my mom was looking at the recipe and she noticed they had actually changed it in the newer version of the cookbook. No wonder! But, since we’ve made that discovery, her cookbooks have been packed away in a storage unit and I haven’t been able to get my hands on the recipe.
Last Thanksgiving, our friends Peter and Nikki invited us over for Thanksgiving and took on the task of making homemade rolls. Their crescent rolls (which I guess are the same as butterhorn…I have no idea!) were DELICIOUS…better than mine, definitely rivaled my mom’s. Who knows, it might even be the same recipe that my mom used to use!
Until that old Better Homes and Gardens cookbook sees the light of day once again, I’m sticking with this recipe from Nikki.
P.S. This recipe is easy enough that I always end up making at least one more batch a day or two after whichever holiday we’ve made them for. We just can’t get enough and I don’t mind making them one bit!
From Nikki and Peter Conti-Brown (I’m not entirely sure where they got the recipe…it was very sparse on directions, so I have filled in the details)
- 1 Tablespoon active dry yeast, dissolved in 1/4 cup very warm water (let yeast sit in water until it’s all foamy and dissolved)
- 1/4 cup butter, softened
- 3/4 cup milk
- 1/4 cup sugar
- 3 eggs
- 3/4 teaspoon salt
- 4-4 1/2 cup flour
Mix all the ingredients except the flour in your KitchenAid mixer with the paddle attachment or with your beaters. Slowly mix in the flour. Knead dough or mix on speed 1 or 2 with the dough hook on your KitchenAid (when I knead with the KitchenAid I let it go about 5 minutes). Let rise to double in size in a bowl, about an hour or so (cover the bowl with a light, clean towel and let rise in a warm/non-drafty place).
Punch dough down. Divide into two. Roll each piece of dough into a large circle, that is quite thin (1/8″ – 1/4″). If you like a buttery flavor, brush melted butter onto the dough at this time, although they are great either way. Cut the dough like pizza into 16 pieces (you will end up with 32 rolls total). Roll each piece from the large end of the triangle and place on an ungreased cookie sheet or a silpat-lined cookie sheet with the tip tucked down and under the roll. Let rise again until about double in size, or about an hour or so (cover the rolls with a light, clean towel and let rise in a warm/non-drafty place).
Bake at 375 for 12 minutes or until browned on top and bottom.
Note: See comment #4 below – my mom found her recipe and posted it here! It’s VERY similar to this recipe, just a little bit different proportions.