Kathy's Make Ahead Butterhorns (aka Jenner's Rolls)

If I am known for any recipe, it's probably this one. I love rolls and these were my favorite rolls growing up. We only had them at the holidays, but I would lift up the top flap and add butter and jam to my heart's content. Over the years these puppies seem to be getting lighter and fluffier as I figure out my baking times.

ROLLS TIPS:

Don't add too much flour:

One of my biggest mistakes when I started making this dough was added too much flour. I added enough flour that the dough wasn't sticking to the side of the bowl and this is usually too much flour. It will be a little sticky before the first rise and will get less sticky as it rises.

The Double Rise Makes a Difference

It seems like it shouldn't need two rises, but that is what makes the difference with this dough. Mix the dough, let rise until double, roll them out and let them rise AGAIN. The first rise is essential if you want light and fluffy rolls. Without it your rolls will be dense and heavy. Still yummy though.

Undercook for Fluffy Leftovers

If you can handle rolls that hint at being doughy, undercook these just by 2-3 minutes and then the rolls stay perfectly fluffy for leftovers the next day.

Cookie sheet on lower rack to prevent over-browning

I also found that these keep a little better if the bottoms aren't as brown, so I will sometimes bake them with a cookie sheet on the rack underneath them.

Cooking Spray to help with brown on tops

Right before I put these in the oven I spray the tops of them generously with cooking spray. You can also butter the tops instead, but I found the cook spray never left any greasy residue like buttered tops sometimes can.

Let's Get Started!

Ingredients

• 1/2 c. water, heated for 15 seconds in a mug

• 2 1/4 tsp yeast

• 1/4 c. sugar

• 3/4 c. milk

• 1 cube margarine, melted

• 1 cube of margarine - room temperature (set aside for the end)

• 3 eggs

• 4 - 4 1/2 c. flour

• 1 tsp salt

Directions

1. In stand mixer, add water and sprinkle yeast on top. Don't stir in.

2. From the 1/4 c. of sugar, sprinkle 1 Tbsp of sugar (will cause the yeast to sink)

3. Let sit for 5 mins. Yeast may start to bubble.

4. Add remaining sugar, milk, one cube melted margarine, and eggs. Mix together until combined.

5. Add 2 cups of the flour, with salt and blend just until combine.

6. Add 2 more cups of flour and blend until fully incorporated.

7. If needed add 1/2 cup more flour (dough will be a little but sticky still - not supper sticky though).

8. Knead in mixer or on counter for 5-10 mins.

9. Let rise for 60 - 90 mins.

Rolling Out the Dough

1. Roll into large circle (about 15-16 inches wide)

2. Spread the room temperature margarine all over the top if it.

3. Slice into 20-24 wedges.

4. Roll from the fattest edge toward the point.

5. Put on lightly greased, or parchment-lined cookie sheet.

6. Cover with a dish towel and let rise until double or more in size (about 1.5 to 2 hours)

   
   

Baking Rolls

1. Preheat oven to 350 degrees

2. Spray the top of the rolls generously with cooking spray.

3. Bake for about 15 minutes or until tops are golden brown.

   

   
   

   That's it! Now you can enjoy!