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Butter Horn Rolls Recipe

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This recipe for Butter Horn Rolls, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Kostelyk
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. dry yeast
1 1/2 c.warm water
1 c. mashed potatoes
2/3 c.sugar
2/3c.shortening
2 eggs
1 1/2t. salt
6-7 c. flour

Directions:
Directions:
Dissolve yeast in warm water. Stir in potatoes, sugar, shortening, eggs, salt and 3 c.flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle (usually at least 3 more cups). Turn dough onto floured surface and knead just a couple of times - roll dough doesn't "knead" as much kneading as bread dough. Place in lightly buttered bowl (I rarely remember to do this, so you don't have to either.)Cover with plastic wrap and refrigerate at least 8 hours or up to 3 days. When ready to make, divide the dough into fourths and roll out on a lightly floured cloth or counter top (this you must do). Roll into a 12-inch circle and cut into 12 wedges and roll up beginning with the wide end. Place on greased baking sheet and let rise about 1 hour or until nice and puffy (cover with a greased piece of wax paper or a pastry cloth during the rising process, or the dough will dry out and be ruined, oh, just kidding). Bake in a preheated 400 oven for approximately 15 minutes.

Number Of Servings:
Number Of Servings:
48 rolls
Preparation Time:
Preparation Time:
you know, a while...
Personal Notes:
Personal Notes:
You can brush the dough circles with melted butter before you slice into wedges for a real real buttery effect.

 

 

 

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