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BUTTERHORN CRESCENT ROLLS Recipe

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This recipe for BUTTERHORN CRESCENT ROLLS is from Lake Charles Ward Cookbook 2021, 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 c scalded milk
1 yeast cake
¼ + cup of lukewarm water
1 T sugar
½ c sugar
½ c softened butter
3 eggs, beaten
¾ tsp salt
4 c flour

Directions:
Directions:
Scald milk, remove film and set aside in refrigerator.

Place yeast cake and 1 T sugar in just enough lukewarm water to dissolve and set aside for 5 minutes.

Remove film from cooled milk and add sugar and softened butter. Beat eggs until light, then add to milk mixture. Add salt and flour. Stir well, mixture will be sticky. Place in bowl and let rise at room temperature until double in bulk. Punch down and put in refrigerator overnight.

Next morning or anytime next day, punch down again. Liberally dust counter with flour and put globs of dough into a 12 inch circle. Cut circle into fourths and then each fourth into 3 equal pie shaped pieces. Keep other dough in refrigerator until ready to use. Roll individual pieces or wedges, starting at wide end. Place rolls on cookie sheets that have been sprayed with cooking oil spray. Let rise until double in size (about 2½ hours).

Bake for 10-12 minutes at 350º until golden on top.

Note Margarine may be used instead of butter, but Do Not use 'lite' butter or lite margarine, the water content messes up the recipe!

Personal Notes:
Personal Notes:
Ingredients to Double or Triple the recipe.
DOUBLE BATCH INGREDIENTS
2 c scalded milk
2 yeast cake
½ + cup of lukewarm water
2 T sugar
1 c sugar
1 c softened butter
6 eggs, beaten
1½ tsp salt
8 c flour

 

 

 

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