Flaky Butterhorn Rolls

Name: Flaky Butterhorn Rolls
Ingredients: 4 cups all-purpose flour; 1/2 cup sugar; 1 teaspoon salt; 1 cup cold butter, cubed, or shortening; 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 3/4 cup warm whole milk (110° to 115°); 1 large egg, room temperature, lightly beaten; 4 tablespoons butter, melted, divided

9 ingredients

5 steps

Ingredients

4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 cup cold butter, cubed, or shortening
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
1 large egg, room temperature, lightly beaten
4 tablespoons butter, melted, divided

Directions

1

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight.
2

Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges.
3

Roll up, beginning with the wide end; place on greased
4

. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour.
5

Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.