"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Butterhorn Rolls Recipe

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

Contributor:  
Contributor:  
Sarah Bray
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cup milk, scalded
2/3 cup sugar
4 eggs
6 cup flour
2/3 cup shortening
1 1/3 tsp salt
2 cakes yeast

Directions:
Directions:
Put shortening, sugar and salt into scalded milk. Let cool to lukewarm. Add eggs, yeast and flour, a little at a time. Knead just enough to give consistency. Let rise 2 hours. Divide dough into 3 parts. Roll each part to 1/4 inch thick circle. Cut each circle into 12 wedges. Spread top with melted butter. Roll up from widest edge to point. Let rise 1 - 1 1/2 hours. Bake at 375 for 15-30 minutes or until golden brown.

Personal Notes:
Personal Notes:
I got this recipe from the Yeddo OES Cookbook. It was Lila Riley's (The mom of my best childhood friend, Anna). I remember making these for my cooking project in 4-H one year. They are wonderful.

 

 

 

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