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    You are in: Home / Recipes / Easy Butterhorn Rolls Recipe
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    Easy Butterhorn Rolls

    Average Rating:

    3 Total Reviews

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    • on January 17, 2012

      The first thing I did was cut the recipe in half. I used an ABM to prep the dough last night, covered the ABM pan with plastic wrap then placed in the fridge until this afternoon. The dough was a little sticky but I floured my hands. Important to flour your hands, rolling pin and work surface frequently to avoid the bread dough sticking. The rolls proofed in the oven on the proofing feature for only 35 minutes and by that time they not only had doubled but started to lose their shape. Sprinkled very lightly each roll with coarse salt and baked for about 12 minutes turning the baking pans halfway through. Delicious, wonderful texture, buttery rich! Thanks for posting Reviewed for Best of 2011.

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    • on December 26, 2011

      I've made these countless times, and every time they're perfect. The first day the dough is basically a batter, but as long as it sits overnight in the fridge, its perfectly dough-like the next day. They're so butter-y and flavorful. I never use any other recipe :) Thank you Hannah:)

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    • on August 15, 2010

      Even though I followed the recipe exactly as written, the dough was so wet the next day, that there was no way it could be used for rolls the way it was. I think I would have had to add another 2 or more cups of flour for it to be rollable. I did not want to take the chance on wasting additional ingredients.


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    Nutritional Facts for Easy Butterhorn Rolls

    Serving Size: 1 (186 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 868.8
    Calories from Fat 450
    Total Fat 50.1 g
    Saturated Fat 30.7 g
    Cholesterol 189.7 mg
    Sodium 1287.6 mg
    Total Carbohydrate 91.5 g
    Dietary Fiber 2.8 g
    Sugars 17.6 g
    Protein 14.0 g

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