Butterhorns

Butterhorns are the kind of yeast bread that makes people think you spent all day baking. Soft, enriched dough rolled into circles, cut into wedges, and shaped into crescents that puff up feathery light in the oven.

The dough is rich: eggs, scalded milk, shortening, sugar, and butter all go in. Scalding the milk deactivates enzymes that can weaken gluten structure, which gives these rolls a softer, more tender crumb. Let the milk-shortening-sugar mixture cool to lukewarm before adding the yeast, or you’ll kill it.

Add flour one cup at a time and mix until the dough is smooth, soft, and elastic but no longer sticky. This dough should feel pillowy, not stiff. Knead lightly on a floured surface, then let it rise until doubled, about 2 to 2 ½ hours.

After the first rise, divide the dough into thirds and roll each into a 12-inch circle. Brush with melted butter, cut into 12 wedges, and roll each wedge from the wide end to the point into a crescent shape. Brush with more butter and let rise again until very light.

Bake until just light golden brown. These burn easily on the bottom, so watch your oven temperature.

Kitchen Tips

• Make sure the yeast foams in the warm water before adding to the dough. No foam means dead yeast and flat rolls.
• The second rise takes about an hour. Don’t rush it. Under-risen crescents will be dense instead of airy.
• Every oven is different. Start checking at 10 minutes and adjust temperature between 350°F (175°C) and 400°F (200°C) based on your results.

Variations

• Sprinkle cinnamon sugar on the buttered circles before cutting and rolling for sweet breakfast butterhorns.
• Fill with a strip of ham and cheese before rolling for savory crescent rolls.
• Brush the tops with an egg wash before baking for a shinier, deeper golden crust.