Make-Ahead Butterhorn Rolls

Name: Make-Ahead Butterhorn Rolls
Ingredients: 2 Tablespoons dry yeast, heaping; 1/3 cup warm water, (110-115 degrees); 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like); 2 cups warm milk, (110-115 degrees); 1 cup butter, melted; 1 cup sugar, (we substituted sucanat); 6 eggs; 2 teaspoons salt; 3-4 Tablespoons butter, melted

Source

moneysavingmom.com

Ingredients

Serves

Display Units in Metric

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2 Tablespoons	dry yeast heaping
¹⁄₃ cup	warm water (110-115 degrees)
9 cups	flour divided (you can use any mixture of white or whole-wheat flour you’d like)
2 cups	warm milk (110-115 degrees)
1 cup	butter melted
1 cup	sugar (we substituted sucanat)
6	eggs
2 teaspoons	salt
3-4 Tablespoons	butter melted

Comments & Personal Notes

According to the notes on [a commenter's] recipe, cutting Crystal’s recipe in half equals 4 cans of crescent rolls, but it might vary slightly. [She] had already frozen the dough before shaping it into rolls, and then thawed it and used it in recipes calling for crescent rolls patted into a pan. Any leftover dough could quickly be shaped into the butterhorn and baked that way!

Comment from elderberry — posted about 8 years ago

ouin 04278900

Comment from mailue — posted almost 6 years ago

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This recipe was originally found at moneysavingmom.com.