Butterhorn rolls

Butterhorn rolls

Ingredients/Components

• eggs - 3 item
• salt - 2 tsp
• butter, melted - 1/2 c
• plus 2 Tbsp - 1/2 c
• Gold Medal flour - 4 c
• scalded milk, cooled to lukewarm - 2 c
• yeast, dissolved in 1/2 c - 2 or

How to make butterhorn rolls:

Beat eggs well; add sugar and salt. Add butter to milk. Add this to the first mixture, then add yeast liquid also. Beat in the flour, one cup at a time, until stiff enough to handle. Put on board, adding flour to make a dough that will knead well.

Butter deep bowl and put dough into it. Cover; let stand overnight in refrigerator. Roll dough to 1/4-inch thickness. Cut in strips, then into pie shaped wedges. Start at wide end and roll. Dip in melted butter. Place on baking sheet or pan 1/2-inch apart. Let rise about 2 hours. Bake at 425° for 12 minutes.

Recipe categories: Breads, Rolls/biscuits, Yeast breads.