Butterhorns

total time:: 8 hours

Makes 36 rolls

Ted Strzalkowski

Thanksgiving wouldn’t be same without this little buttery bites of heaven to grace the table.

ingredients

1 package yeast
1/2 cup warm water
pinch sugar
3/4 cup milk
1 stick salted butter
1/2 cup sugar
2 tsp salt
1 cup plus 3 1/2 to 3 3/4 cups flour, separated
vegetable oil for oiling a large mixing bowl
additional butter for melting

directions

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1. Soften the yeast in 1/2 cup warm water with a punch of sugar, in a pre-warmed glass bowl (to ensure the water doesn’t cool too rapidly), and allow to foam while doing the following steps:
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2. Scald milk over medium high heat. When it starts to form small bubbles on the outside edge of the pan, take it off the stove. Immediately add butter, sugar and salt to the milk. Allow the milk mixture to cool to lukewarm
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3. Add 1 cup flour to milk mixture, followed by the yeast and the 3 eggs, added one at a time. Beat well, until mixed into a “gooey mess”.
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4. Stir in 3 1/2 to 3 3/4 cups flour to make a soft dough. Turn dough out onto a floured work surface and knead the dough. You may need to add as much as 1 cup of flour as you knead until the dough holds together. Knead 5-8 minutes until the dough is smooth and silky and no longer sticky.
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5. Coat a large mixing bowl with vegetable oil and place the dough in the bowl. Swirl the dough in the bowl until the dough is covered with a film of oil, which helps prevent the dough from drying out. Cover and allow to rise in a warm, moist place until double in size, about 2 1/2 hours. (Recommend putting a bowl of steaming hot water in the oven underneath and the dough bowl on a rack just above, covered with a dampened dish towel.
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6. Turn out dough on a lightly floured work surface. Divide into 3 equal pieces. Take each piece and roll it into a 12" circle (note: dough will be very springy and difficult to get to this diameter).
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7. Brush each circle with melted butter, then cut into quarters. Cut each quarter into thirds (wedge shaped) - for 36 wedges in total. Starting at the widest end of the wedge, roll each wedge towards the point. If possible, form into a slight crescent.
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8. Divide rolls across two cookie sheets. Brush again with melted butter. Cover with a dry tea towel and allow to rise until very light and high (1-2 hours).
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9. Bake at 400° for 10-12 minutes. Watch closely and remove once they’re slightly golden on top. Cool on a rack.
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10. To reheat, place in a foil pouch in a 300° oven for 10-15 minutes.