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Butterhorns

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Ingredients/Components

sugar - 1/3 c
eggs - 2 item
milk - 3/4 c
salt - 1 tsp
water - 1/2 c
cold water - 2 Tbsp
margarine - 3/4 c
oleo, melted - 4 Tbsp
sugar optional - 1 item
active dry yeast - 2 pkg
beaten egg yolk - 1 item
flour about
grated lemon rind optional - 8 tsp

How to make butterhorns:

Combine 1 1/2 cups flour, 1/3 cup sugar, salt and undissolved yeast. Heat milk, 1/2 cup water and 3/4 cup margarine to 120° to 130°. Add dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour and 2 eggs. Beat 2 minutes at high speed. Add enough flour to make a stiff batter. Cover tightly and refrigerate 2 hours or up until 2 days. Turn on floured board, roll into four 12-inch circles; brush with melted margarine; sprinkle with lemon peel. Cut each circle into 8 wedges. Roll up loosely; curve to form a crescent. Place on greased cookie sheet. Combine egg yolk and water; brush rolls and sprinkle with sugar. Let rise until doubled (45 minutes). Bake at 400°, for 12 to 14 minutes or until golden brown. Yields 32 rolls.

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

Rating:

3.7

Average rating: 3.7, total votes: 3

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Related ingredients:

sugar, cinnamon, flour, brown sugar, powdered sugar