"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butter Horn Rolls Recipe

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This recipe for Butter Horn Rolls, by , is from The Guinevere Anderson Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

M. Tenny
Added: Saturday, October 24, 2009


1 yeast cake
1 T sugar
2 eggs
1/2 c. sugar
1 tsp. salt
1 c. milk
1/2 c. shortening
4-6 c. flour

In large crock, mix together yeast and 1 T. sugar
Beat eggs and add 1/2 c. sugar and 1 tsp salt
Add to yeast mixture
Scald milk and melt in shortening
When this is luke warm, add all together.
Stir in flour, enough to make a soft dough.
Knead a few moments and set in warm place to rise double in bulk.
Take out on bread board and divide in 2 pats.
Roll in circle 1/2 inch thick.
Cut in 12 or 16 pieces.
Roll and let raise and bake
at 350

Personal Notes:
Personal Notes:
The softer the dough when mixed makes lighter rolls. For more rolls add 1/2 c. milk




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