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Garlic-Rosemary Butterhorns

Posted By Suzanne McMinn On June 7, 2010 @ 1:05 am In Breads,Grandmother Bread,The Farmhouse Table | 14 Comments


Butterhorn or crescent rolls have always been my favorite style of dinner roll. This recipe uses the one-loaf Grandmother Bread dough with add-ins of milk, butter, and egg, rosemary, and garlic, with an extra half-cup of flour to make up for the additional moisture of the melted butter. You could also make these rolls plain by leaving out the garlic and rosemary, or even bake the dough in a loaf pan.


How to make Garlic-Rosemary Butterhorns:

1 1/2 cups milk
1/3 cup butter (or margarine)
1/2 teaspoon salt
2 tablespoons sugar
4 cups flour
1 teaspoon yeast
1 egg
1 teaspoon dried crushed rosemary
1/2 teaspoon garlic powder
melted butter for brushing
garlic salt for sprinkling

In a small saucepan, combine milk, butter (or margarine), salt, and sugar. Heat on Low until the butter is melted. In another bowl, combine one cup of the flour and the yeast. Add melted butter/milk mixture plus the egg, rosemary, and garlic.

Stir to combine; add remaining flour gradually, mixing with a heavy spoon until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Transfer dough to a floured surface. Roll dough into an approximately 12-inch circle. Using a pizza cutter, slice into triangles.

Roll up triangles in butterhorn-style.

Place on greased baking pans. Leave plenty of space between rolls. Let rise till doubled.

Bake at 350-degrees for approximately 20 minutes.

During the last 5 minutes of baking, remove rolls and brush tops with melted butter then sprinkle with garlic salt. Return pans to oven to finish baking.

Cool on wire racks. Makes two dozen rolls.

These rolls are buttery and herby and delicious.

And looky here!

See this recipe at Farm Bell Recipes and save it to your recipe box.

With the assistance of CindyP, I’m working on copying over all (EVERY LAST ONE!) of my recipes to Farm Bell Recipes for the convenience of those who would like to use their recipe box to save recipes. Now you’ll be able to access my recipes both in my Cooking archives here and on Farm Bell. I’ve also been working on copying over all my recipes from my newsletters (which have never before been available with a print page). It will be a few weeks yet before all my recipes are available on Farm Bell Recipes, but a number are already there, and as I post new recipes, I’ll automatically post them also on Farm Bell. This is a huge job to copy over the last few years of old-fashioned, butter- and lard-packed cookin’, but I’ve had a lot of requests to get my recipes both places, so I’m working on it! (Thank you for wanting them!)

You can see all the recipes I’ve copied over to Farm Bell so far here.


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