Butterhorn Rolls

Recipe View 15 mins In a small saucepan, combine shortening and milk. Heat over low heat until the shortening is melted. Remove from heat and let cool to lukewarm. (Approximately 15 minutes)

Recipe View 10 mins In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let stand for 5-10 minutes until foamy, indicating the yeast is active.

Recipe View 2 mins In a large bowl, whisk together the eggs, 1/2 cup sugar, and salt until well combined. Add the cooled milk mixture and the yeast mixture to the egg mixture. Stir to blend thoroughly.

Recipe View 5 mins In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.

Recipe View 8 hrs Cover the bowl tightly with plastic wrap and refrigerate overnight (or for at least 8 hours).

Recipe View 5 mins The next day, divide the dough into four equal portions. On a lightly floured surface, roll out each portion into a 1/2-inch thick circle.

Recipe View 2 mins Spread the surface of each circle evenly with the softened butter.

Recipe View 2 mins Using a sharp knife or pizza cutter, cut each circle into 8 equal triangle wedges, like cutting a pie.

Recipe View 2 mins Starting at the wider end of each triangle, roll up tightly towards the point. Place the rolls, point-side down, on a baking sheet lined with parchment paper.

Recipe View 4 hrs Allow the rolls to rise in a warm place until doubled in size. (3 to 4 hours)

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C).

Recipe View 10 mins Bake the rolls for 8 to 10 minutes, or until they are golden brown.