Monday, May 3, 2010

Butterhorn Rolls

We had these for thanksgiving one year and they have become a family favorite. We love rolls, and these are simple and delicious!

Butterhorn Rolls

2 pkgs or 4 tsp. Dry Yeast, Softened in ½ cup Hot Water with 1 Tbsp Sugar
1 ½ cups Milk, Scalded
1 cup Butter
1 cup Sugar
6 Eggs, Beaten
9 cups Flour
2 tsp Salt

Heat milk in microwave for 6 to 7 minutes or until steamy. Add butter, sugar and salt. Then let cool. Prepare yeast mixture and set aside. Using a heavy duty mixer add milk mixture, yeast and eggs. Mix. Add half of flour, mix, add rest until a soft dough forms. Place dough in a greased bowl and let it rise until it doubles. (If you are using Saf yeast you dont need to let it rise this time). About 1 ½ hours. Divide dough in half and roll out round, until it is about a 1/4 inch thick. Spread 1/4 stick of softened butter onto dough and cut into 12 wedges. Roll up wedges from wide end to small and place on a greased cookie sheet. Let raise for 1 ½ hours or almost doubled. Bake at 350° for 12 to 14 minutes, or until golden brown. 
 I attempted to that a picture to show the thickness but I think 
my dough curled at the edge, it shouldn't be quite as thick as this looks. 

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