Make-Ahead Butterhorn Rolls

Source

Ingredients

Display units in Metric

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

Comments & Personal Notes

According to the notes on [a commenter's] recipe, cutting Crystal’s recipe in half equals 4 cans of crescent rolls, but it might vary slightly. [She] had already frozen the dough before shaping it into rolls, and then thawed it and used it in recipes calling for crescent rolls patted into a pan. Any leftover dough could quickly be shaped into the butterhorn and baked that way!

Comment from elderberry — posted over 6 years ago

ouin 04278900

Comment from mailue — posted almost 4 years ago

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This recipe was originally found at moneysavingmom.com.