Making rolls to share

Today we made 12 dozen butterhorn rolls. We were making some to donate to the community Thanksgiving dinner and then some were for our Thanksgiving dinner. We also ate some today, because they are so very yummy fresh.

I thought I would share the recipe with you in case you were looking for an extra yummy roll for your Thanksgiving dinner.



Butterhorn Rolls

• 4 1/2 to 5 cups flour (I use around 3/4 of it whole wheat)


• 2 packages Yeast


• 1/3 cup dry milk


• 1 cup water


• 1/2 cup melted butter or margarine or oil


• 1/2 cup sugar


• 2 eggs


• 1/4 cup butter (melted for spreading on top)

In large mixing bowl combine 2 cups flour, yeast, sugar and dry milk. Add warm water that is around 125 degrees. Then add oil (or melted butter or margarine) and eggs, mix well. Stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough remaining flour to make a moderately stiff dough. (around 3-5 minutes). Shape into a ball. Place into a greased bowl , cover and let rise until double.

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Grease baking sheets. Roll each ball into a 12 inch circle. Brush with melted butter. Use a pizza cutter to cut each circle into 12 pieces (like a pizza). Take the wide end and roll it to the point. Place point side on the pan and let it rise until nearly double and then bake at 350 degrees for around 10 minutes. Watch carefully so that the bottoms do not burn.

This is an extremely light roll even when made from mostly whole wheat. I hope you enjoy!