Soften yeast in warm water and set aside. In saucepan heat cream, sugar, butter, and salt until butter is almost melted. Put in a large mixing bowl and add 2 Cups flour (be sure to sift it as you add it) mix until incorporated. Add yeast and eggs and mix until smooth. Add remaining flour (again sifting) mix till dough forms. Kneed for 12 minutes. Cut dough into three equal sized balls. Form into desired rolls.
For Butterhorn Rolls:
Roll dough into round circles (like a pizza) cut into 8 equal wedges. Roll from large edge to the point pinch to seal. Place on greased baking sheet (pinched side down). Brush with melted butter. Cover and let rise until double in size (approximately 1-1 ½ hours). Bake 9-12 minutes at 375* After baking, brush with melted butter.
For Cloverleaf Rolls:
Roll dough into little balls (approximately 1 inch in diameter) and place 3 balls in a greased muffin pan. Brush with melted butter. Cover and let rise until double in size (approximately 1-1 ½ hours). Bake 9-12 minutes at 375* After baking, brush with melted butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 24|
|Calories from Fat: 83 (36%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 43.1mg||13 %|
|Sodium 121.7mg||4 %|
|Potassium 66.3mg||2 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 29.7g|
|Protein 5.5g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 229
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