Homemade Butterhorns Recipe
You don't have to be a gourmet to judge how appetizing and flavorful Butterhorns is. I hope that this Butterhorns recipe is suited to your tastes and wish you luck in preparing it.
Summary
Ingredients
1 package dry yeast
1/4 cup warm water (105° to 115°)
3/4 cup milk, scalded
1/2 cup sugar
1/2 cup shortening
2 teaspoons salt
3 eggs, beaten
4 to 4 1/2 cups all-purpose flour, divided
1/4 cup butter or margarine, melted
Directions
Dissolve yeast in warm water; let stand 5 minutes.
Combine milk, sugar, shortening, and salt in a large mixing bowl, stirring until shortening melts; cool to 105° to 115°.
Add eggs, 1 cup flour, and yeast mixture, mixing well.
Gradually stir in enough of the remaining flour to make soft dough.
Turn dough out onto a floured surface, and knead 8 to 10 minutes until smooth and elastic.
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 2 hours.
Punch dough down, and divide into thirds; roll each third into a 9-inch circle on a lightly floured surface.
Brush with melted butter; cut each circle into 12 wedges.
Roll up each wedge tightly, beginning at wide end.
Seal points, and place rolls, point side down, on lightly greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes.
Bake at 400° for 10 to 12 minutes or until browned.
Combine milk, sugar, shortening, and salt in a large mixing bowl, stirring until shortening melts; cool to 105° to 115°.
Add eggs, 1 cup flour, and yeast mixture, mixing well.
Gradually stir in enough of the remaining flour to make soft dough.
Turn dough out onto a floured surface, and knead 8 to 10 minutes until smooth and elastic.
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 2 hours.
Punch dough down, and divide into thirds; roll each third into a 9-inch circle on a lightly floured surface.
Brush with melted butter; cut each circle into 12 wedges.
Roll up each wedge tightly, beginning at wide end.
Seal points, and place rolls, point side down, on lightly greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes.
Bake at 400° for 10 to 12 minutes or until browned.
