"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Butterhorn Rolls, by Jan Miller, is from Miller Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. yeast 1/2 c. butter 3 eggs, well beaten 1 c. warm water 1/2 c. sugar 1 tsp. salt 3 1/2 c. flour
Dissolve yeast in 1 c. warm water and let stand 5 minutes. Add butter, sugar, salt, eggs and 3 c. flour. Beat until well mixed. Add 1/2 c. more flour and mix well. Place in greased bowl. Rub top of dough with butter. Cover and let stand overnight in refrigerator. Divide into 3 parts. Roll out like pie dough and spread with butter. Cut in triangles and roll up each piece beginning at wide side. Let rise 1 hour. Bake at 400 for 12-15 min.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.