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Butter Horn Rolls




Source of Recipe


Scandinavian


List of Ingredients




* 1 cake yeast
* 1 cup water, lukewarm
* 1/2 cup sugar
* 1/2 cup butter
* 1 teaspoon salt
* 3 eggs, well beaten
* 4 1/2 cups flour, sifted









Recipe



Crumble yeast into a bowl, add water and let stand 5 minutes. then add butter, sugar, salt,eggs and 3 cups flour.
Mix well; add rest of flour and knead until smooth.
Knead until smooth, cover and let rise in a warm place until doubled. (or at this point you can chill overnight)
Divide in thirds, roll each piece into a circle 1/4 inch thick.spread with butter and cut each piece into 12 pie shaped pieces. Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll. Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll. Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
To make crescent rolls, curve rolls slightly.
To make butter leaf rolls, roll dough into a very think rectangular sheet, brush with melted butter; cut into strips 1 inch wide and pile 6 or 7 together. Cut into 1 1/2 inch pieces and place on end in greased muffin pans. Cover and let rise till doubled and bake as above.