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Butterhorns Recipe

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

Barbara Kennison
Added: Tuesday, January 29, 2008


1 package active dry or 1 cake compressed yeast
1/4 cup water
3/4 cup milk, scalded
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
3 beaten eggs
41/2 cups sifted enriched flour

Soften the active dry yeast in warm water (110) or the compressed yeast in lukewarm water (85).

Combine milk, shortening, sugar, and salt; cool to lukewarm. Add yeast mixture and mix well. Add eggs, then flour; mix to smooth, soft dough.

Knead lightly on floured surface. Place dough in greased bowl, turning once to grease surface; cover and let rise till double in bulk.

Divide dough in thirds; roll each third on lightly floured surface to 9-inch circle, Brush with melted fat. Cut each circle in 12 to 16 wedge-shaped pieces; roll each wedge, starting with wide end and rolling to point.

Arrange rolls is a greased baking pan; brush with melted fat or oil. Cover and let rise till very light. Bake in hot oven (400) 15 minutes

For crescents, shape in curve on baking pan. Makes 3 dozen rolls.




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