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BUTTERHORNS
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breakfast Desserts
Breads
Amount Measure Ingredient -- Preparation Method
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1 pk Active dry yeast
3 Eggs, beaten
1/4 c Water
4 1/2 c Flour
3/4 c Scalded milk
3/4 c Butter, melted
1/2 c Sugar
1/2 c Shortening
1/2 ts Salt
Soften yeast in warm water with 1 tbs 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 2-1/2 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
degrees for about 12 minutes or until light golden
brown. Experiment with your oven, as the temperature
can vary between 350 and 400 degrees. If the rolls
burn on the bottom before turning light brown, the
oven is too hot.
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