I won’t lie. I don’t know what a “butterhorn” is. It’s a silly word really, but oh so delicious. I found the recipe on Money Saving Mom and thought why am I spending all this money on Pillsbury biscuits and crescent rolls when I could make and freeze my own (except for the obvious reason of saving time, lol)?
I came to this conclusion because honestly I eat a lot of bread. I just don’t feel a meal is complete without some sort of bread situation. I’m Italian. Ajax also appears to feel this way. He loved the butterhorns! He crammed so much into his mouth that every time he tried to ask for “more ” – little bits kept falling out! Dave does not feel the need to complete every meal with bread, but he too agreed that these things were excellent!
In addition to butterhorns, we also had a mini-freezer cooking day on Sunday- making 17 rice and bean burritos for lunches and 4 meals of gringo enchiladas! Yum!
Make-Ahead Butterhorns (makes 32 rolls)
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
Dissolve yeast in water. Add 4 C. flour, milk, butter, sugar, eggs, and salt. Beat till smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface and knead lightly. Place in a grease bowl, turn once. Place in warm place, cover and let rise – 1 – 3 hours. Punch down. Divide into 4 equal parts. Roll each part into a 12-inch circle, brush with melted butter, and cut into 8 pieces (like a pie!). Roll up and pinch closed. Place onto a baking sheet – either to freeze or cook right away!
To cook- bake at 375 degrees for 9 – 11 minutes (till brown). When you remove them from the oven, brush with butter.
