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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

12 hour butterhorn rolls Recipe

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This recipe for 12 hour butterhorn rolls is from Leisha's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. yeast (1 T.)
1/2 c. butter
scant 1/2 c. sugar
3/4 tsp. salt (mom uses 1-1/3 tsp. salt)
4 cups flour
1/2 c. warm water
3/4 c. scalded milk
3 beaten eggs
Directions:
Directions:
Scald milk, add butter, stir until melted. Cool. Add sugar, salt and yeast. Add 1 c. flour. Mix well. Add eggs, then the rest of the flour. Knead for approx. 5 minutes. Let raise until double. Dough will be VERY sticky.
Stir down, grease hands and form dough into a ball. Place in refrigerator overnight.
Next morning cut dough in half, carefully form into two balls. Roll out into 1/2" thick circles. Brush circles with melted butter. Using pizza cutter, cut circle into 8 pie shaped wedges. Start at wide end and roll loosely into crescents. Tuck small end under bottom. Place 2 crescents across jelly roll pan in rows, raise again. Bake 375º until golden brown.
(Mom bakes on bottom rack, then moves to middle rack at end of baking to brown tops)
Number Of Servings:
Number Of Servings:
16 rolls

 

 

 

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