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I made two batches of these for the Thanksgiving dinner we hosted, and they were delicious! I subbed instant yeast for the cake yeast, skipped sifting the flour, and let the KitchenAid knead the dough for me. I did end up adding extra flour, but I've been working with yeast doughs long enough to expect adjustments. I do think the oven temperature given is a bit high; I had already reduced the temp since I was using a convection oven, but reduced it further after the first rolls I baked browned too quickly. I was in a bit of a hurry, so I skipped the optional step of buttering the rolled-out dough, but did brush the baked rolls with melted butter as soon as they came out of the oven, which I always do. (And for easy clean up, I always bake them on parchment paper.) Anyway, I make butterhorn/crescent rolls for every Easter and Thanksgiving meal and occasionally change up which recipe I use--everyone enjoyed the results of this one :) Thanks for posting, Molly! -November 25, 2007 Edited January 27, 2007: Disregard the comment in my original review about the oven temperature being too high. I believe the recipe has been edited since my review was submitted, and the oven temperature given is now lower.
These are amazing! And amazingly easy! I chose to do the butterleaf rolls and they came out so perfectly tender and flaky. I am pretty sure these will be gracing our Thanksgiving table this year! Thanks for such a tremendous recipe!
Have made this roll every year at Christmas, Easter, some Thanksgivings etc., but my computer crashed and I lost all the recipes on my Master Cook. (we now have a back up device:) That being said, I think this is the recipe I was given years ago although mine made a double recipe and used I thought 6 eggs. Just to be safe I put 5 in a double batch, don't want them to be too healthy or anything :) This is the recipe I remember, the dough is a bit sticky due to sugar content but it holds up well to baking and shaping into rolls if you add flour when rolling out as desired. A light touch of mixing/kneading keeps them tender. I use half of the recipe for cinnamon rolls. Also have made these using fillings such as ham and swiss, taco meat with cheddar, etc but you have to put sparing amounts of fillings like that or it goes all over the place. Another idea is to fill with chopped nuts and a streusel filling or cream cheese and canned cherries, they make a great danish, drizzle with cream cheese frosting. Thanks for a great recipe!