Tuesday, February 16, 2010

Butter Horn Rolls

My friend Bekah brought these heavenly rolls to our bread night a little while back, and I have just been anxiously awaiting the recipe. :) They were so buttery and delicious! I DARE you to just have one! (It is impossible... I will totally win! :) This is the roll you dream of sitting on the side of your plate for Sunday dinner. Mmmm! Thanks for sharing Bekah!


2 cups milk
2 t salt
½ cup sugar, plus 2 t sugar
½ cup shortening
2 eggs beaten
2 T yeast (If using SAF yeast, only use 1 T & you don’t have to let it raise separately in the ½ cup of warm water, you just dump the yeast and water and sugar in with the other ingredients)

½ c warm water
approx 7 c flour, divided

Bring milk to a boil in microwave, approximately 5 minutes. Add salt, 1/2 sugar, and the shortening. Combine 4 cups flour to cooled milk mixture, beat then add eggs, beat. In a separate bowl, combine yeast, warm water, and 2 t sugar. Then add yeast mixture to milk mixture. Add 3 cups of flour. Beat well. Let raise. Divide dough in half. Form each half into a ball. Using a rolling pin, roll each ball out onto lightly floured surface. It works well to spread flour on
the counter with a sifter and keep palms of hands covered in soft butter. Spread the top with melted butter. Cut each circle with a pizza cutter into 12 triangles, like a pie. Roll up like a crescent roll, beginning at widest end of triangle. Place close together on a 10 x 13 cookie sheet
4 rolls across and 6 down. Let raise again. Bake 350 17 minutes. Butter tops of rolls while hot.

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