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Esther Gray's Butter Horns Recipe

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This recipe for Esther Gray's Butter Horns, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dymp Gray
Added: Tuesday, July 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cakes yeast, (Red Star preferred),
1 Tbsp. sugar,
1/2 cup warm water,
Let stand 1/2 hour and prepare the following:
1 cup scalded milk
1/2 cup oleo
1/2 cup sugar
Stir until dissolved & add 3 beaten eggs, 1 Tbsp. salt, yeast mixture and 5 cups flour or enough to make a real moist dough but not sticky.

Directions:
Directions:
Rise to double in size. Mix down and rise again. Roll out to 1/2 in. thick and cut in pie shape wedges. Spread with sugar and cinnamon before you cut in wedges. Start with large end and roll to small end. Place on a greased cookie sheet and let rise again and bake. 425degrees.
Ice with powdered sugar frosting. I melt some brown sugar and oleo in a pan, then add enough powdered sugar and a little vanilla to make a smooth frosting.

Number Of Servings:
Number Of Servings:
Depends on how big you make each roll.
Preparation Time:
Preparation Time:
Takes a big part of your day.
Personal Notes:
Personal Notes:
Worth the time and effort it takes to make these rolls.

 

 

 

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