12-Hour Butterhorn Rolls

Sometimes my brain likes to take long naps without me. Like this week! It has abandoned me. Mostly with dinners. Sunday we couldn't make taco salad, because I forgot a key ingredient. So Monday I went to the store, just to get a few things, and get that key ingredient... and forgot it again. So The Geologist had to get it on his way home. Yesterday we were supposed to have pizza... but I had forgotten the yeast! Sheesh. Sure wish that lazy brain of mine would get back on the job!

Anyway. These rolls are kind of a family heirloom recipe. I mentioned before that my Grandma worked at the Lion House, where this recipe originates. I can't remember a Thanksgiving without them. They are possibly my favorite part. It's a close battle between them and gravy... on everything...

12-Hour Butterhorn Rolls (adapted from The Lion House cookbook)
Printable Recipe

1 package/Tb active dry yeast
1/4 cup warm water
1/2 cup butter, melted
3/4 cup milk, scalded (heated till the edges just barely start to bubble, or get a bit frothy)
1/2 cup sugar
3/4 tsp salt
3 eggs, well beaten
4-5 cups flour

1 more stick of butter melted, for brushing (1/2 cup)

Sprinkle yeast over warm water in a small bowl. Let sit while you move on. Combine melted butter and scalded milk. Stir in sugar, salt, and eggs. Cool.

Stir in the yeast and water and enough flour to make a soft, slightly sticky dough. (Start with 4 cups, add more 1/4 cup at a time, mix well between each) Form dough into a ball, place in a greased bowl. Cover, let rise 5-6 hours.

Turn out onto a lightly floured surface, and knead a few times just to coat the dough with flour. This dough should stay very soft. Divide in half. Roll each half out into a 16 inch circle. 

Brush with 1/4 cup melted butter. Cut into 16 pie pieces.

Roll each piece loosely from large end to small. 

Place on greased/lined baking sheet (at this point you can freeze them for later) Allow to rise 5-6 more hours.

After the second rise, preheat your oven to 375. Brush each risen roll with more melted butter. Bake for 12-15 minutes, until lightly browned. Remove from oven and brush with more melted butter. :)

For frozen rolls: Remove 6 hours before baking time. Arrange on greased/lined baking sheet, allow to thaw/rise 5-6 hours, bake as directed. Use within 2 weeks of freezing.

Yes, I know, there are three layers of butter. But it's in the name, isn't it? These are butter rolls!! Gloriously buttery rolls...

Growing up on these little beauties, I was ruined forever for all canned crescents. There's just no competition. None. These are simply, The Best. My favorite rolls of all time! And if you split up the prep (freezing them halfway through) they aren't very difficult! I used to wake up at ungodly hours to make them in one day... I don't know how I never saw that little note about freezing in there! I got to sleep in this Thanksgiving :)

They're light and flaky and soft and heavenly. And just as good the next day! I love them leftover. I hope you will too :)

Shared at Tutorials, Tips and Tidbits and Foodie Friday