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Butterhorns (Pretzels) Recipe

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This recipe for Butterhorns (Pretzels), by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Buening
Added: Sunday, February 19, 2006


2 pkgs. yeast
1/2 cup lukewarm water
1 1/2 cup scalded milk
1/2 cup sugar
2 tsp. salt
1/4 cup shortening
2 cup sifted flour
2 eggs, beaten
4 cup flour

Soften yeast in warm water. To scalded milk add milk, sugar, salt & shortening. Cool to lukewarm.

Add sifted flour. Beat well & add softened yeast & eggs, mix well.

Add enough flour (about 4 cups) to make a soft dough. Turn out on a lightly floured board & knead until smooth.

Let rise about 1 1/2 hrs. or until dough has doubled in size.

Roll dough out into long tubes and form into pretzels.

Bake @ 325 until lightly golden.

Personal Notes:
Personal Notes:
Dad adds a little mace or vanilla. This is the recipe used for making pretzels at Christmas. Grandma Meyer made pretzels each Christmas & decorated them with different colored sugars. Dad made them each Christmas until a couple of years ago.




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