Prep 3 hrs
Cook 12 mins
This delicious dinner roll always brings praise. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 cake yeast
- 1⁄2 cup sugar
- 3⁄4 teaspoon salt
- 1 cup milk, lukewarm
- 2 eggs, beaten
- 4 1⁄2 cups flour, sifted
- 1⁄2 cup butter, melted (no substitutions)
- Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
- Mix well; add half of flour and beat well.
- Add melted butter and remainder of flour.
- Knead until smooth, cover and let rise in a warm place until doubled.
- Divide in half, roll each piece into a circle 1/4 inch thick.
- Butter, if you like and cut each piece into 16 pie shaped pieces.
- Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.
- Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.
- Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
- *To make crescent rolls, curve rolls slightly.
- *To make butterleaf rolls, roll dough into a very think rectangular sheet, brush with melted butter; cut into strips 1 inch wide and pile 6 or 7 together. Cut into 1 1/2 inch pieces and place on end in greased muffin pans. Cover and let rise till doubled and bake as above.
I made two batches of these for the Thanksgiving dinner we hosted, and they were delicious! I subbed instant yeast for the cake yeast, skipped sifting the flour, and let the KitchenAid knead the dough for me. I did end up adding extra flour, but I've been working with yeast doughs long enough to expect adjustments. I do think the oven temperature given is a bit high; I had already reduced the temp since I was using a convection oven, but reduced it further after the first rolls I baked browned too quickly. I was in a bit of a hurry, so I skipped the optional step of buttering the rolled-out dough, but did brush the baked rolls with melted butter as soon as they came out of the oven, which I always do. (And for easy clean up, I always bake them on parchment paper.) Anyway, I make butterhorn/crescent rolls for every Easter and Thanksgiving meal and occasionally change up which recipe I use--everyone enjoyed the results of this one :) Thanks for posting, Molly! -November 25, 2007 Edited January 27, 2007: Disregard the comment in my original review about the oven temperature being too high. I believe the recipe has been edited since my review was submitted, and the oven temperature given is now lower.
These are amazing! And amazingly easy! I chose to do the butterleaf rolls and they came out so perfectly tender and flaky. I am pretty sure these will be gracing our Thanksgiving table this year! Thanks for such a tremendous recipe!
Have made this roll every year at Christmas, Easter, some Thanksgivings etc., but my computer crashed and I lost all the recipes on my Master Cook. (we now have a back up device:) That being said, I think this is the recipe I was given years ago although mine made a double recipe and used I thought 6 eggs. Just to be safe I put 5 in a double batch, don't want them to be too healthy or anything :) This is the recipe I remember, the dough is a bit sticky due to sugar content but it holds up well to baking and shaping into rolls if you add flour when rolling out as desired. A light touch of mixing/kneading keeps them tender. I use half of the recipe for cinnamon rolls. Also have made these using fillings such as ham and swiss, taco meat with cheddar, etc but you have to put sparing amounts of fillings like that or it goes all over the place. Another idea is to fill with chopped nuts and a streusel filling or cream cheese and canned cherries, they make a great danish, drizzle with cream cheese frosting. Thanks for a great recipe!