Make Ahead Butterhorn Rolls

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Make Ahead Butterhorn Rolls

Tricia
The Cook
8 Servings
10 Ingredients
1 Comments

Our Make Ahead Butterhorn Rolls will perfectly compliment any freezer meal! Flaky, buttery, and delightful these are wonderful to make ahead and keep on hand in the freezer for just the right moment!

8 Servings
10 Ingredients
1 Comments

Ingredients

  • 2 ¼ teaspoons Instant Dry Yeast
  • ⅛ cups Water, Hot
  • 2 cups Flour, All-Purpose #1
  • 1 cup Warm Milk
  • ½ cups Lard/Shortening
  • ½ cups Sugar
  • 3 individual Egg
  • 1 teaspoon Salt
  • 2 cups Flour, All-Purpose #2
  • 2 tablespoons melt Butter

Containers

Supplies

  • Baking Sheets
  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixing bowl, dissolve yeast in warm water.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixing bowl, dissolve yeast in warm water.
  2. Add in flour #1, warm milk, shortening, sugar, eggs and salt.
  3. Beat for 2 minutes, or until smooth.
  4. Add enough of flour #2 to form a soft dough.
  5. Turn out onto floured surface and knead slightly.
  6. Place in a greased bowl, cover and let rise in warm place for 2-3 hours or until doubled.
  7. Punch dough down.
  8. Divide into several equal parts.
  9. Roll each into a 9 inch circle and brush with melted butter.
  10. Cut each circle into equal pie shaped wedges.
  11. Roll up each wedge from wide edge to tip of dough and pinch to seal.
  12. Place rolls on greased baking sheet.
  13. Bake at 375F for 12-15 minutes.
  1. Can you freeze any roll/bread dough? Is the rule of thumb to flash freeze after you shape it and before the second rise?