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Butterhorn Rolls Recipe

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This recipe for Butterhorn Rolls, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lenora Smith
Added: Tuesday, August 26, 2008

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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