Here we are, right into the heart of the holiday and dinner party season for special occasions. And while the main dishes and side dishes may vary, these types of gatherings usually have in common a basket of rich, buttery buns on the table. And considering this scene, there are few buns that are as rich and buttery as the aptly named butter horns.
You may have grown up with the name Crescent Rolls, as this was printed on the side of the cardboard tube from the store, but I think butter horns are much cooler than a name. The only real difference, apart from the fact that these are so much better, is that crescent rolls are shaped into a crescent, compared to the usually straighter design of an average butter horn. Basically, all crescent rolls are butter horns, but not all butter horns are crescent rolls.
This is a very simple recipe, although I changed the kneading procedure here, perhaps to make it a little easier for the inexperienced baker. Doughs that have rested and risen are always much easier to process, so we let this one rise first before kneading. It seemed to work out well, as long as you let the dough rise again before portioning and shaping. Try it and see for yourself. Otherwise, just use the classic kneading method. Either way, I really hope you try these out soon. Have fun!
Ingredient
1 (.25 oz) package of active dry yeast
¼ Cup hot water
½ Cup unaged butter
1 Cup of milk
3 Tablespoons of white sugar
3 ¾ Cups all-purpose flour, divided
1 ½ teaspoons kosher salt
1 large egg yolk
¼ Cup melted butter
Direction
Sprinkle yeast over hot water. Stir gently and let stand for 15 to 20 minutes until foamy and foamy.
While the yeast is fermenting, put butter in a saucer with milk and white sugar. Turn the heat to medium and cook, stirring occasionally, for 3 to 4 minutes, until the butter melts and the sugar has dissolved.
Remove from the heat and put in a large mixing bowl; let cool until it only feels very warm and is about 120 degrees Fahrenheit (49 degrees Celsius), 2 to 3 minutes.
Add 3 cups of flour, kosher salt, yeast mixture and eggs; mix gently with a spatula until everything comes together and forms a very thick, moist dough. Add the remaining 3/4 cup of flour and mix with your fingers, incorporating exactly the amount of flour you need until the dough comes together into a soft, sticky ball.