Ingredients: |
Ingredients: Dough: 1 c Shortening, butter, or lard at room temperature
1 pkg Yeast ¼ c Water, warmed to 105°
1 c Milk ½ c, plus 1 tbsp Sugar
4 ½ c Flour 2 Eggs
Add Ins: Melted Butter, roughly one stick
Cinnamon and Sugar mixture Chopped Walnuts, optional
Icing: 2 c Powdered Sugar
1 tsp Vanilla Extract 2-6 tbsp Milk
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Directions: |
Directions:Day 1
Combine yeast, warm water, and tablespoon of sugar in small bowl. Stir to dissolve.
Warm milk to 120°. While milk warms place flour in mixer equipped with a dough hook, slowly mix in shortening, sugar, and eggs. Add yeast mixture, combine fully. Add warmed milk. Mix the dough mixture until it pulls away from the sides of bowl, more flour may be required dependent upon the weather and flour.
Place dough in a large, oiled bowl. Cover with a clean dishtowel, place a warm place overnight. Dough should double in size.
Day 2
The next morning punch down the dough and divide into usable portions. Flour a smooth work surface and rolling pin. Roll dough out to a ¼ inch thick round. Brush dough round with melted butter, sprinkle liberally with cinnamon and sugar. Sprinkle with nuts.
Using a pizza cutter cut the round into wedges of even size. Roll the wedges at the widest end.
Place wedges on a buttered cookie sheet, making sure the tip of the roll is on the bottom of the roll. Complete the above process till all rolls are completed.
Cover each the cookie sheet of rolls with a clean dishtowel. Let rolls sit in a warm place till they double, about 3-4 hours. Bake rolls in a preheated 350° oven for about 15 minutes or until golden brown.
To prepare icing mix powdered sugar and vanilla. Add milk one tablespoon at a time until it reached a consistency for easy spreading. Ice and enjoy. Also very good without the icing!! |
This recipe for Grandma Thelke's Butterhorns is from