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Butterhorn Rolls Recipe

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This recipe for Butterhorn Rolls is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup (half butter, half margarine) shortening
3/4 cup milk
3 eggs
1 package dry yeast
1/4 cup warm water
7 tablespoons sugar
1/2 teaspoon salt
4 1/2 cups flour
Directions:
Directions:
Melt shortening in saucepan. Turn off heat and add milk. Beat eggs in small bowl with mixer. Dissolve yeast in warm water. Add sugar, then shortening and milk mixture & eggs. Add salt, then gradually beat in (with mixer) 2 cups flour. Using mixing spoon, beat in by hand 2 1/2 cups more flour. When well mixed, cover & refrigerate several hours or overnight. Divide dough into 2 parts and roll into circle 1/4" thick. Brush with melted butter (or liquid margarine) & cut into pie shaped pieces (use pizza cutter). Roll up beginning at wide end. Let rise until doubled; about 3 hours. Bake at 400.
Personal Notes:
Personal Notes:
Traditionally served for Thanksgiving after bottom of rolls has been cut off because they were burned or caught on fire while being reheated (by Gram).

 

 

 

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