Page 111 - 201415_TOH_Cookbook

BUTTERHORN
DINNER ROLLS
NOONAN FAMILY, H A M P T O N , N J
INGREDIENTS
Makes 24 rolls
2 1/4 teaspoons (1 package) acive-dry yeast
2 tablespoons warm water 1 cup milk 1/2 cup granulated sugar 1 1/2 teaspoons salt 2 large eggs, beaten, at room
temperature 4 cups sited all-purpose lour 1/2 cup vegetable oil,
plus extra for coaing 1/3 cup buter, melted
“My mom made Buterhorn Dinner Rolls on holidays, birthdays and for guests. I’ve car- ried on the tradiion, which I’ve now passed on to Valerie. She does a great job! The rolls are a family favorite, and they are a nice break from the kind you ind in a grocery store’s refrigerated secion.” Sheila Noonan
PREPARATION
1. In a small bowl, soten the yeast with the water.
2, Scald the milk. Pour the milk into a large bowl and sir in the sugar and salt. Let cool to room temperature.
3. Mix in the yeast mixture and eggs. Add 2 cups of the lour and the oil and mix thoroughly to combine. Mix (do not knead) in the remaining 2 cups lour. Lightly coat the top of the dough with oil and cover the bowl with plasic wrap. Refrigerate overnight or up to 5 days.
4. Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets.
5. Remove the dough from the refrig- erator and let sit at room tempera- ture for 10 minutes. Unmold the dough onto a lightly loured work surface and cut in half. Using a rolling pin, roll out one dough half into a circle and brush with half
of the buter to evenly coat the surface. Using a chef’s knife or a pizza wheel, cut the round into 12 wedges. Staring at the base of each wedge, roll up to form a crescent roll.
6. Bake unil golden brown on top, approximately 10 minutes. While the irst batch bakes, shape and roll the remaining dough half following the instrucions above and using the remaining buter.
Taste of Home – Page 99