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Butterhorns Recipe

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This recipe for Butterhorns, by , is from The Calvey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frances Doherty
Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cake or packet yeast,
1/2 c. granulated sugar,
3/4 tsp. salt,
1/2 c. butter,
1 c. lukewarm milk,
2 eggs,
4 1/2 c. flour

Directions:
Directions:
Mix yeast with 1/4 c. warm water in small bowl. Let stand 10 minutes. Heat milk in saucepan over medium heat until warm, add butter, salt and sugar. In large bowl mix liquids cooled to lukewarm, yeast, and two cups of flour. Beat in eggs, one at a time. Add remaining flour and mix well. Knead on floured board until dough is supple and smooth. Place in greased bowl and allow to rise in warm place until doubled. Divide dough in thirds. Roll out each portion into a 12 inch circle. Spread with butter and cut into eighths. Roll up each section large end first. Shape into crescent and place on cookie sheet. Allow to rise until doubled. Bake at 400-425 until light brown. Remove from pan, cool and frost with powdered sugar icing if desired.

Number Of Servings:
Number Of Servings:
24 rolls
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
This can also be made into cinnamon rolls by rolling into rectangles, spreading with butter and sprinkling sugar and cinnamon over dough before rolling up and slicing into one inch pieces. Place cut side down in pan almost touching. Rise and bake as above.

 

 

 

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