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Butterhorn Rolls Recipe

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

Contributor:  
Contributor:  
Pat Hyland
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. scalded milk (hot but not boiling)
1 c. butter or margarine
1 tsp.salt
1/2 c. sugar
1 pkg. yeast
3 eggs
6 to 7 c. flour (maybe more)
melted butter

Directions:
Directions:
Scald milk (heat to almost boiling), add butter, sugar and salt. Stir. Cool. Dissolve yeast in 1/4 c. warm water (110) with 2 tsp. of sugar. Yeast should be foamy in about 10 min. To milk mixture, add beaten eggs, one at a time, stirring after each egg. Stir in flour, one cup at a time to make soft dough. Might need more flour. Turn out on floured board, Knead 8 min. Place in greased bowl and cover with greased wax paper. Let rise until double. Sit on heating pad turned to low to speed up raising. Punch down dough. Divide dough in 3 parts. Let rest 10 min. On floured board, roll 1 part to 14 in. circle. Brush with melted butter. Cut circle in 12 wedges. I use a pizza cutter. Roll up each wedge starting at wide end. Place wedges on cookie sheet, about 18 to each large sheet. Brush each wedge with melted butter. Continue with rest of dough. Cover with greased wax paper. Let raise again till double in size, about 1 1/2 hours. Can use heating pad. Bake at 375, about 15 min. (till lightly browned)

Number Of Servings:
Number Of Servings:
36
Personal Notes:
Personal Notes:
I bake and then freeze for later use. You can refrigerate after first raising and punching down and roll and bake them the next day.

Old Hyland family recipe

 

 

 

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