Butterhorns
Yield
1 dozenPrep
2 hrsCook
12 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 3 | large |
eggs
beaten |
|
| ¼ | cup |
water
|
|
| 4 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
milk
scalded |
|
| ¾ | cup |
butter
melted |
|
| ½ | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 3 | large |
eggs
beaten |
|
| 59 | ml |
water
|
|
| 1.1 | l |
all-purpose flour
|
|
| 177 | ml |
milk
scalded |
|
| 177 | ml |
butter
melted |
|
| 118 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 2.5 | ml |
salt
|
|
Directions
Soften yeast in warm water with 1 tablespoon of sugar.
Set aside.
In another large bowl combine milk, shortening, sugar, and salt.
Cool to lukewarm then add yeast mixture and mix well.
Add eggs.
Measure in flour 1 cup at a time, mixing well until dough is smooth, soft and elastic, and no longer sticky.
Knead lightly on floured surface.
Form into ball.
Place in warm bowl, cover and let rise in a warm, draft free place until doubled; about 2 to 2½ hours with regular yeast.
Punch down, knead lightly and divide into thirds.
Roll each third into a 12 inch circle.
Brush with melted butter.
Cut into 12 pie-shaped wedges and roll (starting at wide end ending at the point) each wedge into a crescent.
Brush each crescent with melted butter.
Place on greased baking sheet and let rise until very light (about an hour).
Bake at about 375℉ (190℃) F for about 12 minutes or until light golden brown.
Experiment with your oven, as the temperature can vary between 350 and 400℉ (200℃).
If the rolls burn on the bottom before turning light brown, the oven is too hot.
