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Butterhorn or Parkerhouse Rolls

Recipe Introduction


This is one of my favorite roll recipes. It is a very versatile recipe as it also makes great cinnamon rolls, orange rolls or a fantastic cream cheese filled coffee cake. Recipe for cream cheese filling is listed seperately under Breads category.





List of Ingredients



• 2 packages dry yeast
  
• 1 teaspooon sugar
  
• 1/4 cup lukewarm water
  
• 3/4 cup milk, lukewarm
  
• 1/2 cup (1 stick) margarine
  
• 1/2 cup sugar
  
• 1 teaspoon salt
  
• 3 eggs, well beaten
  
• 5 cups flour
  






Instructions



1. Dissolve yeast in lukewarm water to which 1 teaspoon sugar has been added to speed proofing.
   
   
2. In a large mixing bowl combine warm milk, butter, sugar, and 2 cups of the flour. Beat vigorously until bubbles form on surface. Cover and let rise in warm place until sponge is light (about 30 minutes).
   
   
3. Whip down and add remaining flour to make a smooth dough. Knead dough in the bowl or on floured bread board until smooth and elastic.
   
   
4. Press dough into oiled bowl and pat with oil and a bit of water to prevent drying.
   
   
5. Cover and let rise in a warm place until double in bulk. Punch down and turn onto floured board, knead, and shape into rolls of choice.
   
   
6. Dough may be refrigerated at this point for later use. It also may be shaped into rolls and frozen before final proofing.
   
   
7. To make butterhorns, divide dough into fourths; roll each piece into about 8-inch circles about 1/2 inch thick. Brush with melted butter; cut each circle into 10 wedge shaped pieces. Beginning at the broad end of the wedge, roll toward the point. Stretch point and place roll, point side down, on greased baking sheet. Brush with melted butter and let rise in a warm place until double in size and very light.
   
   
8. Bake at 400 degrees about 12 minutes or until lightly browned. May brush with melted butter when remobed from oven. Rolls should be turned out immediately to prevent sogginess.
   
   






Final Comments


Rather than using individual packages of yeast I prefer to use Fleischmann's Instant Yeast available in 1 pound packages from King Arthur Flour Company (there is a link to KAF on my opening page) I have kept this yeast for over a year, well wrapped, in the freezer.

I alter the recipe as follows when using Instant Yeast.

In a large mixing bowl combine 2 tablespoons yeast, all of the sugar, salt and 2 cups of flour.

In a medium saucepan, combine water, milk and margarine. Heat until mixture reaches 125 to 130 degrees. Add to flour mixture in bowl stirring until smooth. Add eggs.

Beat vigorously until bubbles form on surface. Cover and let rise in warm place until sponge is light (about 30 minutes).

Whip down and add remaining flour to make a smooth dough. Knead dough in the bowl or on floured bread board until smooth and elastic.

Continue with instruction number 4 above.