Make-Ahead Butterhorns

Mrs. Henderson taught me to make make-ahead butterhorns Saturday morning at her kitchen counter. Yeast-dough rolls shaped into crescent-rolls, baked, frozen. Reheats from frozen at 350 for ten minutes. Brayden is due in three weeks. The freezer is going to be full of bake-and-thaw rolls and casseroles by then.

The recipe is below.

Make-Ahead Butterhorns

Prep Time: 30 min + rise time | Cook Time: 15 min | Total Time: 3 hrs 45 min | Servings: 24 rolls

Ingredients

• 1 package (1/4 oz) active dry yeast
• 1 cup warm whole milk (110–115°F)
• 1/2 cup warm water (110–115°F)
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened (plus more for brushing)
• 3 large eggs, room temperature
• 1 teaspoon salt
• 5 to 5 1/2 cups all-purpose flour

Instructions

1. Proof the yeast. In a large mixing bowl, dissolve yeast in warm water and warm milk. Let stand 5–10 minutes until foamy.
2. Make the dough. Add sugar, softened butter, eggs, and salt to the yeast mixture. Stir to combine. Gradually mix in flour, 1 cup at a time, until a soft, slightly tacky dough forms.
3. Knead. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 minutes on medium.
4. First rise. Place dough in a greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 to 2 hours.
5. Shape the butterhorns. Punch dough down. Divide into three equal portions. On a lightly floured surface, roll each portion into a 12-inch circle. Brush generously with softened butter. Cut each circle into 8 wedges.
6. Roll. Starting at the wide end of each wedge, roll up toward the point. Place point-side down on greased baking sheets, curving ends slightly to form a crescent shape.
7. Make ahead here (optional). Cover tightly with plastic wrap and refrigerate overnight (up to 24 hours). When ready to bake, remove from refrigerator and let rolls come to room temperature and puff slightly, about 1 hour.
8. Second rise (if baking same day). Cover shaped rolls and let rise until nearly doubled, about 45 minutes to 1 hour.
9. Bake. Preheat oven to 375°F. Bake rolls 12–15 minutes until golden brown on top.
10. Finish. Brush warm rolls with melted butter immediately out of the oven. Serve warm.

Nutrition (per serving)

Calories: 175 | Protein: 4g | Fat: 6g | Carbs: 26g | Fiber: 1g | Sodium: 110mg