Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Butter Horn Rolls

  3. Categories: Breads

  4. Yield: 6 servings

  5. 1 Cake compressed yeast

  6. 1/2 c Melted shortening

  7. 1 cake dry yeast

  8. 1/4 c Sugar

  9. 1 1/4 ts Salt

  10. 3 Eggs, well beaten

  11. 4 To 4 1/2 cups flour

  12. 1 c Milk, scalded

  13. Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt,

  14. shortening, sugar, and eggs. Add flour, a little at a time, beating

  15. thoroughly after each addition until the dough is just stiff enough to

  16. knead on lightly floured board. Knead until smooth and elastic. Cover with

  17. a damp cloth, set in a warm place, and allow to rise until double in bulk.

  18. (The dough made with dry yeast will need to rise overnight in a warm

  19. place.) Work down. Allow to rise the second time. Turn onto lightly floured

  20. board. Roll out in circular shape. Cut into sections as you would pie,

  21. having each section about 3 inches wide at the outer edge. Begin at the

  22. outside and roll each section toward the center. Form into crescents. Place

  23. in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in

  24. 450ø F

  25. 12-15 minutes.

  26. 16 rolls. Mrs. K.R., Little Falls, MN. --


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