Directions: |
Directions:Add the yeast to the warm water; let it stand for 5 minutes. In a large bowl, pour the scalded milk over the sugar and salt. Cool to lukewarm. Then add the yeast mixture, beaten egg and softened butter; blend well. Slowly add 1 1/2 cups of the flour, or enough to make a soft, but kneadable dough. Turn out onto a floured surface and knead in the rest of the flour, until the dough is smooth and elastic. (You may have to add additional flour). Place the dough into a large greased bowl and cover it with a dish towel or plastic wrap. Place in a warm spot until it has doubled, about 1 hour. Divide the dough in half. Roll each half on a lightly floured board into a circular sheet, about 1/4 inch thick. Spread softened butter over the entire surface and cut the dough into pie shaped wedges; 12 to a circle for small rolls or 8 to a circle for larger ones. Roll each wedge from the wide side to the point, like you would if you were making a croissant. Transfer each roll onto a parchment-lined baking sheet, making sure the pointed side is pressed down on the sheet, so they don't unroll during baking. Cover with a tea cloth and let rise again, about 30 minutes. Bake in a preheated 375º oven for 12 to 15 minutes or until light brown. Do not overbake. |
Personal
Notes: |
Personal
Notes: Our mother made butterhorn rolls for almost every holiday dinner. These rolls are light, buttery and delicious. They were always the first thing we would grab, especially if we could sneak one right after they came out of the oven. If you are serving a large group, always double or triple the recipe. It is never a pretty sight to see the family fighting over who gets the last roll!
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This recipe for Mom's Famous Butterhorn Rolls is from