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.
These rolls are buttery and herby and delicious.
Servings: 2 dozen rollsPrep Time: 20 minutes Cook Time: 20 minutes
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.
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