Make Ahead Butterhorns

My family got together for an early Thanksgiving meal last weekend – and like all of our family meals – we divided and conquered.

Mom did the turkey, mashed potatoes and gravy, one sister brought stuffing and corn, another brought desserts, another made sweet potato casserole – and I brought the buns.

Dagmar and I wanted to try something different – and since we were meeting for the first time at my youngest sister’s new house  with 2 ovens – we made these fabulous Make Ahead Butterhorns.

We really loved the fact that we could make them up ahead of time – but not bake them. Instead we froze them and baked them fresh that morning at my sister’s.

Fresh hot rolls! Oh my.

I will have to admit that these are just about the best rolls I have ever eaten in my lifetime.

I take no credit for their wonderfulness – I got the recipe from Crystal Paine over at Money Saving Mom.  She has the recipe and a step-by-step pictorial that was very helpful.

Make-Ahead Butterhorns (makes 32 rolls)
Recipe from Crystal Paine

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
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into pie- shaped wedges.  (We actually cut them into 12 and thought the rolls were huge!)

Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

I would recommend baking extra – or be prepared to slap some hands – cause when these babies come hot out of the oven they are irresistible!

Enjoy!

I’ve linked this post up with Foodie Friday over at Designs by Gollum.