Directions: |
Directions:1.Combine yeast, 1/2 tsp sugar and water in sm. bowl. Stir, set aside and let dissolve.
2.Combine butter, sugar and salt in mixing bowl and add hot milk. Stir until butter is melted. When slightly cooled add eggs and mix well
3. Add 2 c. flour and mix well, then add yeast and continue mixing, then add last 2 c flour.
4. If using heavy duty mixer(kitchenaide) mix on 2 for 2-3 min. or until dough clings to dough hook and is mostly off side of bowl. If doing by hand , turn dough out onto floured pastry mat and knead until elastic(about 10 min) and hand print disappears when dough slapped.
5. Place in oiled bowl and turn over once to coat all sides. Cover bowl and put in warm place and let rise until doubled in bulk.
6. Punch down dough and divide into 3 equal portions. Roll each portion into a circle and brush with melted butter, cut in triangles and roll into horns. Pinch end of triangle to seal. Place sealed side down on greased cookie sheets. Cover and let rise again until double in size.
7. Bake at 375º for 10 min. Do 2 pans at a time and turn pans and switch racks after 5 min. to assure even baking and horn are lightly browned. Remove from pan and cool on racks. Frost.
8. For coffee cakes, divide dough in half, roll each half of dough to fit a greased kuchen pan. Let rise until double. Before baking brush top with melted butter and sprinkle with cinnamon sugar. 9. Bake at 375º for 20 min. Cool on rack and using spatula gently remove from pan. Drizzle with thinned frosting. |
This recipe for Butterhorns and Coffee Cake is from