"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Butterhorns Recipe

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This recipe for Butterhorns, by , is from Good Food, Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christie Kennedy
Added: Friday, March 31, 2006


1 package yeast
1 cup lukewarm water
1 cup milk, warmed
6 tablespoons sugar
1 teaspoons salt
6 tablespoons shortening, melted
1 egg, beaten
5 cups all-purpose flour

Dissolve yeast in warm water with 3 tablespoons sugar, let stand for 10 minutes.

Add warm milk, remaining sugar, salt, shortening and 2 cups of flour; mix well. Add egg; mix well. Stir in enough flour so dough pulls away from sides of bowl.

Knead on floured surface until soft, smooth, and elastic (about 10 minutes).

Shape dough into ball and put in greased bowl, turning once to coat surface. Cover with a wet towel and let rise in a warm place till double (about one hour).

Punch dough down and place on floured surface. Roll dough into a 1/4" thick rectangle measuring 6" x 24". Cut into 18 triangles. Roll up each triangle starting at the base and ending at the tip. Seal the tip to the body of the roll and place on a greased pan, tip side down. Let rise in a warm place until double (about an hour).

Bake at 350 for 10 to 15 minutes or until golden brown.

Yield: 18 crescent shaped butterhorns




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