Butterhorn Rolls and Orange Rolls

Make plain rolls with the Butterhorn Recipe or add the few extra things to make them orange rolls!

Butterhorn Rolls
by: Lynette Olson (Seth's mom)

1 pkg. dry yeast (approx. 2 Tbsp.)
1 cup warm water
1/2 cup sugar
1/2 cup melted butter
3 eggs, well beaten
3/4 tsp. salt
3 1/2-4 cups flour
1/4-1/2 cup milk powder

--Dissolve yeast, warm water and sugar together. Let set until yeast ferments. Combine yeast, melted butter, and eggs. Mix in salt, flour and milk powder. (Dough should be sticky.) Cover, let rise double in bulk (2-4 hours). Knead dough. Separate dough into 2 or 3 parts. Roll out into a circle; dough should be about 1/4 inch thick. Spread with butter. Cut like a pizza into triangles (a pizza cutter works best). Roll up each triangle starting with the large end (like a crescent roll). Bake on greased wax paper on a cookie sheet so bottoms don’t brown too much. Bake @ 375˚ for 10-15 minutes. Makes about 3 dozen (16 rolls per circle when dough is made into 2 parts).


Orange Rolls
by: Lynette Olson (Seth's mom)

1 recipe Butterhorn Rolls dough (see above)
1 cube butter, melted
3/4-1 cup sugar
1 orange peel (2-3 Tbsp.), finely grated

--Mix butter, sugar and orange peel. Spread out Butterhorn Roll dough as though making Butterhorn rolls. Instead of spreading the dough with butter, spread with the orange spread. Cut and roll dough as in Butterhorn Roll dough recipe. Bake as directed in Butterhorn Roll recipe.