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
- 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).
- In small saucepan, heat milk to scalding (steaming with little bubbles around edges) and add butter. Let butter melt. Remove from heat.
- In large bowl beat sugar, salt and eggs (and extra ¼ C water; add SAF yeast in step 4). Stir in cooled milk mixture.
- 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).
- 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.
- 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.
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