Butterhorn Recipe, Butter Roll Recipe, Butterhorn Rolls (2024)

FAQs

Where did Butterhorns originate? ›

A baked sweet of Austrian origin, made of very thin layers of pastry with a filling, usually of fruit.

To reheat: Wrap in foil, heat at 350 degrees for 8-10 minutes.

Reheat dinner rolls in the oven. Arrange a rack in the middle of the oven and heat to 350°F. Place rolls in a baking dish or arrange on a baking sheet, brush with melted butter and sprinkle with coarse salt, if desired. Bake until warm, 7 to 10 minutes.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

You want to rise the dough so that the yeast still has enough energy in it to work in the oven to give you a nice, light, fluffy loaf of white bread. Lightly cover the loaf pans with plastic wrap - do not make it too tight as you don't want the dough to rise up and get trapped in the plastic wrap.

French croissants are made with multiple layers of flaky dough with lots of butter. Danish butterhorns are thick, not at all flaky with less butter in spite of their name. Danish croissants, by the way, are superior to French because Danish butter is superior to French.

Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers.

To keep the crispiness of your croissant, use a paper bag and leave it partially open to let the croissants breathe. Another option is to use perforated cardboard boxes or plastic clamshells. Also, avoid stacking the croissants so that they do not get crushed.

Once a package is opened, you should store the remaining dough in a food storage container for two weeks. This will help keep the dough from drying out. Our biscuits crescent and cinnamon rolls are in pressurized cans, you should NOT freeze them.

Sprinkle with fresh herbs.

After that healthy brush of melted butter, sprinkle some finely chopped fresh herbs over the rolls. Use whatever you have on hand. Herbs like rosemary, thyme, sage, and oregano are all great contenders.

How do you make store-bought rolls taste like homemade? ›

Use fresh herbs. Brush melted butter onto your dinner rolls and add your choice of fresh herbs—I like fresh thyme leaves. Bake until the herbs and rolls are toasted, then sprinkle on some flaky sea salt.

Reheat In Air Fryer

Place rolls in a parchment paper liner and place in the air fryer basket and close the door. Alternatively, wrap them in aluminum foil instead of using parchment paper. Using the "reheat" setting, reheat the them at 350°F for 2 minutes.

Shape and Rise

Each dough ball will weigh right around 3 ounces, give or take. Space them a little bit apart in the baking pan and let them rise until very puffy and the sides are touching. Don't skimp on the rising! If they don't rise long enough, they won't reach their fluff-fluffy potential.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Allowing the dough to rise twice can also contribute to a lighter and fluffier texture. After the initial rise, punch down the dough and shape it into a loaf. Then, let it rise again for about an hour before baking. This second rise allows the yeast to do its job and produces a lighter, airier bread.

A big factor besides the dough is the temperature at which you bake the bread. If you are not baking it at some recipe specified temperature you are probably playing on the safe side and your breads won't raise much. You have to heat the CO2 pockets quickly so that they expand before the dough hardens.