"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Butterhorns (earlier version) Recipe

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This recipe for Butterhorns (earlier version), by , is from Dolly's Kitchen Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom (Cindy)
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package active dry yeast or 1 cake compressed yeast
1/4 cup water
3/4 cup milk, scalded
1/2 cup shortening
1/2 cup sugar
2 teaspoons salt
4 1/2 to 4 3/4 cups sifted, all-purpose flour
3 beaten eggs

Directions:
Directions:
Soften the active dry yeast in warm water or compressed yeast in lukewarm water. Combined hot milk, shortening, sugar and salt; cool to lukewarm. Add 1 cup of the flour. Add yeast mixture and eggs. Beat well.

Stir in remaining flour (or enough to make soft dough). Turn out on floured surface; knead lightly 5 to 8 minutes.

Place dough in greased bowl, turning once to grease surface; cover and let rise till double. Turn out on lightly floured surface. Divide dough in thirds; roll each third to 9-inch circle. Brush with melted butter. Cut each circle in 12 wedge-shaped pieces; roll each wedge, starting with wide end and rolling to point. (If wide end shrinks in, pull out to original shape.)

Arrange rolls, point down on greased cookie sheets; brush with melted butter. Cover and let rise till very light (about 45 minutes). Bake in hot oven (400 degrees) 10 to 12 minutes.

Shape Butterhorns in curve.

Number Of Servings:
Number Of Servings:
3 dozen rolls

 

 

 

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