Ingredients
- ¾ cup warm milk (105-110°F)
- 1 package active dry yeast
- ⅓ cup white sugar
- ½ cup butter, melted
- 2 eggs, beaten
- ½ teaspoon salt
- 4 cups all-purpose flour
- ½ cup butter, softened
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
Directions
- In a large bowl, dissolve yeast in warm milk. Add the sugar, melted butter, eggs, salt, and 2 cups of the flour. Beat until smooth.
- Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough. On a lightly floured surface, roll the dough into a 16x12 inch rectangle. Spread softened butter over dough. In a small bowl, mix together the sugar and cinnamon and sprinkle over the butter.
- Roll up dough and cut into 12 equal-sized rolls. Place rolls into a lightly greased 9x13 inch baking pan. Cover and let rise until doubled in volume, about 30 minutes.
- Preheat oven to 375°F (190°C). Bake rolls in preheated oven for 20 to 25 minutes, or until golden brown.
Interesting Facts
- Butterhorn Rolls are a traditional pastry in Central and Eastern Europe.
- The secret to soft and fluffy rolls is to use plenty of butter and to knead the dough for a few minutes.
- The rolls can be served warm or at room temperature.
