Ingredients: |
Ingredients: 4½ tsp active dry yeast
4 Tbsp warm water
4 cups warm milk
1 cup sugar
2 eggs, beaten
2 tsp salt
12 cup flour, divided
1½ cup plus 2 Tbsp butter, melted (will be used separately)
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Directions: |
Directions:In a large bowl, dissolve the yeast into the warm water. Let the yeast sit and proof for about 3 mins. then pour in the milk and stir.
Add the sugar and egg and mix.
Add 6 cups of flour and salt and mix.
Add 1½ cup melted (should be warm, not hot) butter and mix, then add 6 more cups of flour mixing well between each one. Sometimes it works best to use clean hands for the final mixing. The dough should be a bit sticky, but pulling away from the side of the bowl. If you need to add an additional ¼ or ½ cup of flour, that is ok.
Pour the dough out onto a large piece of plastic wrap. Wrap well and then place into a gallon size Zip-loc bag (do not remove all the air) and refrigerate for at least 5 hrs or overnight.
Remove the dough from the plastic wrap and punch it down.
Divide the dough into 4 equal parts.
Roll each part out, one at a time into a 12' circle on a well floured surface. Sprinkle additional flour over top of the dough. Roll out dough thinner rather than thicker.
Using a pizza slicer, cut the dough into 4 quarters, and then each quarter into 3 wedges.
Starting at the wide end, roll them up. Place the rolls on a greased baking sheet. I usually do 4 baking sheets with 12 rolls each.
Cover the rolls with a clean dishcloth and let them rise for 1 hr.
Preheat oven to 350ºF. Bake for 12-15 mins or until tops are golden brown. Remove to a cooling rack and brush with remaining 2 Tbsp of melted butter |
This recipe for The Best Butterhorn Rolls is from