Make Ahead Butterhorn Rolls

Jana here with a recipe for some very delicious rolls!  I had never made homemade rolls before, and I saw Money Saving Mom's recipe for Make Ahead Butterhorn Rolls.  I thought they sounded really good, and not too time consuming, so they were added to the list of recipes to try!  I was very pleased with how these turned out, and it wasn't hard at all!  One thing I really like about this recipe, is you can make them and cook them right away, or freeze the rolls for when you need them!  The recipe makes 32 rolls, so there are plenty to stretch out for quite a few meals.

Make Ahead Butterhorn Rolls

2 Tablespoons dry yeast, heaping
1/3 cup warm water (110-115 degrees)
9 cups flour, divided (we used white this time, but any mixture can be used)
2 cups warm milk (110-115 degrees)
1 cup butter, melted
1 cup sugar
6 eggs
2 teaspoons salt
3-4 Tablespoons butter, melted

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

2. Add remaining flour to form a soft dough. Knead lightly on a floured board, or knead in a mixer until sides of the bowl are clean, plus an additional 2 minutes).

3. Put dough in a greased bowl, turning dough once to grease the top. Cover, and let rise in a warm place for 1-3 hours.*

4. Punch dough down, and divide into 4 equal parts. Roll each part into a 12 inch circle and brush with melted butter.

5. Cut each circle into 8 pie shaped wedges. Roll up each edge from wide end to tip of dough, and seal by pinching.  Place rolls, top down, on baking sheet and freeze.  When frozen, place in freezer bags, and keep frozen until needed.

To bake, take out as many frozen rolls as you would like, and set them on a greased baking sheet. Thaw for 5 hours, or until doubled in size.  Bake at 375 degrees for 8-10 minutes.  The rolls should be lightly browned. Brush with melted butter as soon as they come out of the oven.

Enjoy!

*To make a warm place for the dough to rise, we ran one side of our sink full of hot water.  The water temperature needs to be between 110-115 degrees to maintain the dough at the right temperature for rising.  We checked the water temperature at the beginning, and about once every 30 minutes to make sure it hadn't cooled off too much. If it had, we ran a new sink of warm water.