Butterhorns

What's the best part of dinner? Usually the dinner rolls. Seriously!...Hear me out! There's always a big bowl of them and you always end up grabbing another one absentmindedly. You too? Or am I alone here? In my attempt to decrease the amount of processed food our family consumes, I have stopped buying pre-made rolls in the refrigerated section. It's not an easy thing because I LOVE to pop open those little tubes of dough!

But, I'll tell you what's an easy thing: these rolls. Like all yeast breads, there's only a little active prep time and a lot of rising time. So, you will definitely need to plan ahead if you want to make them for dinner. But, your reward will be great!

I made the full recipe. But, before the second rise (after the rolls are formed), I popped 16 of them into the freezer to enjoy later. I made my usual substitutes: whole wheat flour in for half the amount of flour called, almond milk in for cow's milk and vegan butter.

Butterhorns
from This Week for Dinner

1 Tablespoon active dry yeast
1/4 cup butter, softened
3/4 cup milk
1/4 cup sugar
3 eggs
3/4 teaspoon salt
4-4 1/2 cup flour (up to half substituted with wheat flour)


1. Preheat oven to 375.
2. Dissolve yeast in 1/4 cup hot tap water and let stand for 10 minutes.

3. Mix all the ingredients except the flour. Slowly mix in the flour. 
4. Knead dough for about 5 minutes (either on counter or in mixer). 
5. Let rise to double in size in a bowl covered with a clean towel (about an hour or so).

6. Punch dough down. Divide into two. Roll each piece of dough into a large, thin circle (1/8″ – 1/4″). Cut the dough like pizza into 16 pieces (you will end up with 32 rolls total). 
7. Roll each piece from the large end of the triangle and place on an ungreased cookie sheet or a silpat-lined cookie sheet with the tip tucked down and under the roll. 
8. Let rise again until about double in size.

9. Bake for 12 minutes or until browned on top and bottom (6-8 min in a convection oven).