Butterhorn rolls
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | YEAST |
| 1¼ | cup | WARM WATER |
| ½ | cup | SUGAR |
| ½ | cup | MELTED SHORTENING |
| 1½ | teaspoon | SALT |
| 3 | eaches | EGGS, BEATEN |
| 5 | cups | FLOUR |
Directions
DISSOLVE YEAST IN WARM WATER. ADD SUGAR, MELTED SHORTENING, SALT, AND EGGS. MIX WELL. STIR IN FLOUR, A LITTLE AT A TIME UNTIL A SOFT DOUGH FORMS. PLACE IN A GREASED BOWL, TURNING ONCE TO COAT, COVER AND PLACE IN A WARM SPOT. LET RISE FOR 1 HOUR OR UNTIL DOUBLED IN SIZE. (YOU MAY REFRIGERATE THE DOUGH IN A COVERED BOWL IF NEEDED UNTIL READY FOR USE).
DIVIDE DOUGH INTO THIRDS. ROLL EACH PIECE OF DOUGH INTO A CIRCLE ¼" THICK. SPREAD CIRCLE WITH MELTED BUTTER. CUT DOUGH INTO 12 WEDGE SHAPED PIECES. ROLL EACH PIECE, STARTING FROM THE WIDE END, INTO A CRESENT SHAPE.
COVER AND LET RISE FOR 1 HOUR. BAKE ON A GREASED BAKING SHEET AT 350 DEG F. FOR ABOUT 10 MINUTES OR UNTIL GOLDEN BROWN. BRUSH TOPS WITH BUTTER.
DOUGH CAN BE USED FOR CINNAMON ROLLS ALSO. ROLL DOUGH INTO A RECTANGLE AND BRUSH WITH BUTTER. SPRINKLE WITH CINNAMON - SUGAR MIXTURE. ROLL UP JELLY ROLL STYLE, AND CUT INTO ¾" THICK SLICES. PLACE ON GREASED BAKING SHEET AND BAKE FOR 10 MINUTES AT 350 DEG F.
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