Butterhorn rolls

Butterhorn rolls

Ingredients/Components

• sugar - 1/2 c
• salt
• shortening - 1/2 c
• yeast - 2 pkg
• eggs beaten - 3 item
• milk scalded - 1 c
• flour maybe a little more

How to make butterhorn rolls:

Scald milk, then combine shortening, sugar and salt. Set aside until lukewarm. Add yeast, stir. Add eggs, then flour. Mix until it feels elastic like, pliable. Turn out onto a floured service and kneed until you feel bubbles crackling between your fingers. Grease a bowl and put the dough into it, turn it over so the greased side will be up. Cover and let rise until doubled in size. Cut into 3 wedges, then roll out in a pie shape, butter, then cut like pie slices. Roll big side to small side. Then place on baking sheet. Cover and let rise until double again. Bake at 425 for 8 minutes or until golden brown. Brush with butter as soon as they come out of the oven.

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