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BUTTERHORNS DINNER ROLLS




Source of Recipe


BBR


Recipe Introduction


Posted by: HollyMcDonouHere’s a classic you’ll make again and again. Amish Country Cookbook from Das Dutchman Essenhaus restaurant in Middlebury, Indiana, gets credit for these tender rolls.
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List of Ingredients




1 package active dry yeast
1 Tablespoon sugar
3 eggs
1 cup warm water (110 degrees to 115 degrees)
½ cup sugar
½ cup shortening
¾ teaspoon salt
5-¼ to 5-¾ cups all purpose flour
1 egg white, optional
1 Tablespoon water, optional
sesame seed, optional



Recipe



In a large mixing bowl, combine the yeast and 1 Tablespoon sugar. Using a fork, beat in the eggs and warm eater. Let stand for 15 minutes.

Beat in the ½ cup sugar, shortening, and salt on LOW speed with an electric mixer. Add 2 cups of the flour, and beat till combined, then beat for 3 minutes on high speed.

Stir in as mush of the remaining flour as you can with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that’s smooth and elastic (6 to 8 minutes).

Shape dough into a ball and place in a greased bowl; turn once. Cover and refrigerate overnight. (OR let the dough rise in a warm place till doubled, for 1 to 1-½ hours.

Punch dough down. Divide into 2 equal portions. Let stand at room temperature for 20 minutes. (OR let rest for 10 minutes for unchilled dough.)

On a floured surface, roll each portion of dough to form a 12-inch circle. Cut each circle like a pie into 12 wedges. Starting from the wide end, roll up each wedge to form a crescent. Place point side down on greased baking sheets. Cover; let rise in a warm place till nearly doubled (30 to 45 minutes).

If you like, lightly beat egg white with 1 Tablespoon water. Brush over each roll. Then sprinkle with sesame seed. Bake in a 375 degree oven 12 minutes OR till golden. Serve warm. Makes 12 rolls.