Butterhorn Rolls

I don't know whose rolls I liked better, my mom and dad's or my mother-in-law's but Sunday dinner was not and is not Sunday dinner without fresh, hot rolls. Just even the smell of the roll dough rising fills me with happy memories. Maybe that is why I bake so much bread. I hope my children have those same kind of memories in their own homes or at least when they come back to visit.

This is by far the best, most versatile, roll recipe ever. I make regular rolls, cinnamon rolls, orange rolls, raspberry rolls, etc. all out of this same recipe.

Recipe

2 cubes butter, melted
2-1/2 cups milk, warmed
1-1/2 cups sugar
2 teaspoons salt
6 large eggs, beaten
2-1/2 Tablespoons instant yeast
10 cups flour

Mix together butter, sugar, milk, salt, eggs, and 6 cups flour in bowl. Put yeast on top of the flour and mix well. Keep adding the remaining flour a cup at a time until a soft dough is formed. Total kneading time should
be 13 minutes, whether kneading by machine or by hand. Cover, let rise in a warm place until dough doubles in size. Punch down. Let rest 5 to 10 minutes. Roll out dough and cut in whatever form you want, or pinch
into balls. Let rolls rise until double. Bake 350° for 10 minutes.

Cinnamon rolls:

1/4 cup melted butter
1 cup brown sugar
Cinnamon

After dough has risen second time, divide dough in half. Roll 1/4 thick and shape into rectangle. Pour 1/2 of the melted butter on dough and spread evenly. Sprinkle 1/2 cup brown sugar and then cinnamon. Roll
dough to form jelly roll. Cut into 1-inch slices with knife or string. Place on a cookie sheet sprayed with cooking oil. Repeat with remaining dough. Let rise until double. Bake 350° for 11 minutes or until tops are
golden brown. Frost with icing or cream cheese frosting.

Orange rolls:

Rind of 4 oranges, grated
2 cups sugar
2/3 cup melted butter

Roll out as for cinnamon rolls. Mix above 3 ingredients and heat in microwave to slightly melt sugar. Spread 1/2 filling over dough. Roll and cut like cinnamon rolls. Spray muffin tins. Place 1 roll in each muffin cup. Repeat with remaining dough. Let rise until double or well over the top of the muffin cup. Repeat with other half of dough. Bake 350° for 11 minutes or until tops are golden brown. Frost with glaze made from the juice of 1 orange and powdered sugar. Yield: 4 dozen rolls.

Cream Cheese Rolls:

8 oz. cream cheese
2-1/2 cups powdered sugar
Jam

Begin as for cinnamon rolls, rolling out dough. Whip cheese and sugar together. Spread half of cheese mixture on dough. Carefully roll into jelly roll. Cut into 1 inch slices. Place on cookie sheet sprayed with cooking spray. Repeat with remaining dough. Give these rolls more room to expand than cinnamon rolls. Let rise until double. Just before baking put 1/2 teaspoon of jam carefully in the center of each roll. Bake 350° for 11 minutes or until golden brown.

Note: When making rolls for family dinner I always use half the roll dough for dinner rolls and the other half of the dough for sweet rolls. So unless you want to provide rolls for the entire neighborhood you should try this method.