Recipes

Butterhorn Rolls

February 11, 2021  Online Recipe Guide Avatar
Description Source Chris Brandstatter. Pueblo. Co. 1984.
Ingredients
At a glance
Course
Breads
Source
Generations – My Family Cookbook
1 C. milk, scalded
1/2 C. shortening
1/2 C. sugar
1 tsp. salt
3 eggs, beaten
4 1/2 C. flour
1 pkg. granulated yeast
Methods/steps
Combine milk, shortening, sugar, and salt; cool to lukewarm. Add crumbled yeast and stir well. Add eggs, then flour; mix to smooth soft dough. Knead lightly on a floured surface. Place dough in a greased bowl, and cover, let rise until the size has doubled. Divide dough into thirds; roll each third on floured surface to a 9′ circle. Brush with melted butter.
Cut each circle in 12-16 wedge shaped pieces. Roll each wedge starting with the wide end and rolling to a point,
Arrange in greased baking pan, let rise until very light. Bake at 400 degrees for 15 minutes.

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