The Recipe Blog: Freezer Butterhorn Rolls

from Melanie S.

I went to a community function and these rolls were there. I’m a huge roll fan. And although they are my nemisis (I’ve never conquered making good rolls or bread), I wanted the recipe. Thankfully this recipe does not require a mixer. Right up my alley. They were very simple and the taste is great. I also loved the fact that they could be frozen for another day.

2 pkgs yeast (or 2 Tbsp SAF yeast)
1/3 cup warm water

Let yeast dissolve in water.
2 cups warm milk
1 cup oil
1 cup sugar
6 eggs
2 tsp salt
9 cups flour (you may not need all of it so add it slowly)

Add everything except flour to yeast mixture.Mixing by hand, add flour to form a soft, sticky dough. Take out of bowl. Spray bowl with non-stick spray and put dough back in.Let rise until double in size.Once risen, punch dough down and cut in half. Cut each half into 3 sections. (So, eventually you’ll have 6 sections total.) On a lightly floured surface, roll into each a 9 inch circle, brush with melted butter and cut into wedges with a pizza cutter. Roll up into crescent shapes and place on cookie sheet.

These rolls can be frozen. If you are going to freeze them, place them on the cookie sheet and put them in the freezer.Once frozen, put them in a freezer bag until you’re ready to use them.When you’re ready to use them, take them out of the bag and place them on the cookie sheet. Allow them to thaw for 2-4 hours and double in size. Cook as directed below.

If you’re going to bake the rolls right away, let rise about 1 hour or until double in size. Bake at 375 for 10 minutes. Brush with melted butter.

Eat and enjoy!

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