Ingredients: |
Ingredients: 2 c. milk, scalded
4 T. butter
2 tsp. salt
1/3 c. sugar
3 eggs, beaten
4 tsp. dry yeast
4 1/2 c. flour
Glaze:
1 1/2 c. confectionary sugar
1/2 tsp. almond extract
walnuts, chopped (optional)
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Directions: |
Directions:Preheat oven to 350 degrees. To the scalded milk, add butter, salt and sugar. Let cool until just warm.
Add eggs and yeast and allow to proof until yeast rises to top of liquid. (If it doesn't foam to top, then it was too hot and you will need to start over.)
Next, add 4 1/2 c. flour to yeast mixture. Mix ingredients together for about 3 minutes using a dough attachment on a stand mixer. The dough will be sticky, so gradually add a 1/2 c. of flour.
Remove the dough hook and cover bowl with a towel and let dough rise until doubled. Punch down dough and empty bowl onto a floured area. Knead until it feels elastic, then knead a couple minutes more. You will be able to feel the difference in texture.
Put the dough into a greased bowl; turn the dough so it is coated with the grease. Cover and let rise again until doubled. Roll the dough out pretty thin, maybe about 1/4 inches. Spread softened butter over all of the dough. Cut the dough into strips about 1 in. wide. Hold one end of strip with finger and twirl rest of strip around to make a pinwheel. If desired, cut shorter strips to make smaller rolls. Place dough strips onto a baking sheet, leaving about 2 inches between each strand. Bake for 12 minutes. While they are baking, make the glaze. Once bread is cooked, drizzle the glaze over the top and sprinkle with chopped walnuts, if desired. Good luck! These are fun to make. |
This recipe for Butterhorns is from