Crescent Rolls (Amish Butterhorn Rolls)
User Reviews
5
Crescent Rolls (Amish Butterhorn Rolls)
Description
This recipe blends dry active yeast with lukewarm water to activate, then combines it with a milk mixture containing scalded milk, shortening, sugar, and salt. Eggs and flour are slowly incorporated to form a soft dough that is kneaded until it becomes elastic and smooth. After a first rise in a greased bowl, the dough is shaped into rolls, allowed to rise again, and baked until golden.
The baking process yields rolls with a soft, tender crumb and flaky, buttery texture characteristic of the Amish Butterhorn style. The sugar adds a mild sweetness, while the butter enhances richness and flavor.
These rolls are suitable for various meals and can be made ahead by shaping and refrigerating before baking. The dough also freezes well after shaping, enabling baking fresh rolls later after thawing and rising. These practical storage options allow for flexibility in preparation and serving.
Ingredients
- 1 (0.25 oz) dry active yeast packet
- ¼ cup water lukewarm
- ¾ cup whole milk scalded (see note below on how to scald milk
- ½ cup shortening
- ½ cup sugar
- 1 teaspoon salt
- 3 large egg beaten
- 4 ½ cups bread flour plus more as needed, or sub with all-purpose flour
- 3-4 tablespoons butter divided, melted
Instructions
- In a small bowl, stir together yeast and warm water. Allow to rest for 5-10 minutes, until foamy.
- In a large mixing bowl fitted with a dough hook or paddle attachment, combine scalded milk, shortening, sugar and salt. Stir to dissolve the ingredients in the hot milk. Cool the mixture to a lukewarm temperature (it should feel like warm bath water).
- Add the softened yeast mixture to the milk mixture. Add the eggs and 1 cup of flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl with a spatula. Add remaining flour; beat on medium speed until the dough comes together (about 1-2 minutes). Add more flour (one tablespoon at a time), if necessary, until the dough pulls away from the sides of the bowl. Continue mixing and kneading the dough for 2 more minutes (or knead by hand on the counter for 2 minutes).
- Lightly grease a bowl with oil. Transfer the dough to the bowl and turn to coat. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in size (about 1-2 hours).
- Line three baking sheets with parchment or silicone mats. Set aside.
- Punch down the dough. Divide the dough into three equal portions. Roll each piece of dough into a 9-inch circle; brush with melted butter. Cut each circle into 12 wedges.
- Tightly roll up each wedge, starting from the wide end. Place on baking sheets, with the tip (seam-side) on the bottom. Bend in the ends to form crescent shapes. Cover and let rise in a warm spot until puffy, about 45 minutes - 1 hour.
- Bake in a 350 degree F oven for 10-12 minutes, or until lightly browned. Remove from oven and brush with melted butter.
Notes
- Scald milk by heating it until a skin forms, then remove from heat before it boils.
- Shape the rolls and refrigerate up to 1 day before baking; allow to rise at room temperature before baking.
- After shaping, freeze rolls until firm, then store in airtight containers for up to 4 weeks.
- Thaw frozen rolls by letting them rise 3-4 hours in a warm spot before baking as usual.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36rolls
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 109kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 81mg | 3% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 57IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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