Crescent Rolls (Amish Butterhorn Rolls)

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5 from 4 votes

Crescent Rolls (Amish Butterhorn Rolls)

This easy recipe for homemade crescent rolls will soon become a favorite on your dinner and holiday tables!

Course bread

Cuisine American, Amish

Keyword amish butterhorn rolls, butterhorn rolls, butterhorns, homemade crescent rolls

Prep Time 25

Cook Time 11

Inactive Time 3

Total Time 3 36

Servings rolls

Calories 109kcal

Author Blair Lonergan

Ingredients

1 (0.25 oz) packet dry active yeast
¼ cup lukewarm water
¾ cup whole milk, scalded (see note below on how to scald milk)
½ cup shortening
½ cup sugar
1 teaspoon salt
3 large eggs, beaten
4 ½ cups bread flour (or sub with all-purpose flour), plus more as needed
3-4 tablespoons melted butter, divided

Instructions

In a small bowl, stir together yeast and warm water. Allow to rest for 5-10 minutes, until foamy.
In a large mixing bowl fitted with a dough hook or paddle attachment, combine scalded milk, shortening, sugar and salt. Stir to dissolve the ingredients in the hot milk. Cool the mixture to a lukewarm temperature (it should feel like warm bath water).
Add the softened yeast mixture to the milk mixture. Add the eggs and 1 cup of flour. Beat on low speed for 30 seconds, then scrape down the sides of the bowl with a spatula. Add remaining flour; beat on medium speed until the dough comes together (about 1-2 minutes). Add more flour (one tablespoon at a time), if necessary, until the dough pulls away from the sides of the bowl. Continue mixing and kneading the dough for 2 more minutes (or knead by hand on the counter for 2 minutes).
Lightly grease a bowl with oil. Transfer the dough to the bowl and turn to coat. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in size (about 1-2 hours).
Line three baking sheets with parchment or silicone mats. Set aside.
Punch down the dough. Divide the dough into three equal portions. Roll each piece of dough into a 9-inch circle; brush with melted butter. Cut each circle into 12 wedges.
Tightly roll up each wedge, starting from the wide end. Place on baking sheets, with the tip (seam-side) on the bottom. Bend in the ends to form crescent shapes. Cover and let rise in a warm spot until puffy, about 45 minutes - 1 hour.
Bake in a 350 degree F oven for 10-12 minutes, or until lightly browned. Remove from oven and brush with melted butter.

Notes

Scalding milk is just the process of heating milk to 180 degrees F. To scald the milk for this recipe, place the milk in a saucepan over low heat. Warm the milk until a skin forms on the top. As soon as the skin forms on top of the milk, remove the pan from the heat -- be careful not to let the milk boil.

To Make Ahead: Shape the rolls as instructed in the recipe and arrange them on the lined baking sheets. Cover tightly and refrigerate for up to 1 day. About 2-3 hours before you plan to bake the rolls, pull them out of the refrigerator and let them rise on the counter before baking.

To Freeze the Dough: Shape the rolls as instructed in the recipe and arrange them on the baking sheets. Cover tightly and freeze until firm.Transfer to airtight freezer containers; freeze up to 4 weeks. When ready to bake, remove the rolls from the freezer, arrange on baking sheets, and re-cover the rolls with a clean cloth or towel. Place them in a warm spot and let them thaw and rise for 3-4 hours (or until they look puffy). Bake according to the recipe instructions.

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