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Rolls: Butterhorns




Source of Recipe


Kelly


Recipe Introduction


"These rolls are absolutely the best rolls I have ever had (I've even made Heavenly rolls and French Bread Rolls to Die For) and these out-rate them! You've gotta try them. The recipe has been in my family for decades and they are a tried and true family favorite!"



List of Ingredients




1 Tbsp dry active yeast
1 tsp sugar
1/2 cup Hot water

1/2 cup margarine or butter, softened
1/3 cup sugar
3/4 tsp salt
1/2 cup scalded milk
1 egg, beaten
4 cups all purpose flour


Recipe



In a small bowl, dissolve sugar in water. Sprinkle yeast over the water and let stand for about 10 minutes.

Meanwhile in a large bowl place margarine, sugar and salt. Pour the hot milk over this and stir well to melt the margarine. Once cool, stir in the yeast mixture and the egg. Stir in 1/2 the flour and work in the other 1/2 gradually. Knead dough till smooth and elastic (about 8 mins.) Place ball in greased bowl and cover and let rise in a warm spot till doubled (I put mine in the oven and just turn the oven light on). Once doubled, punch down dough and divide into 2 equal portions. Roll one ball into a 12" circle. Cut into 12 pie shaped pieces. Roll each piece up starting from the wide end. So you have 12 "cresent" shaped rolls. Place on cookie sheet with the seam side down. Repeat with the other 1/2 of the dough. Let rise again till double. Bake at 350F for about 20 mins or till golden.

YIELD: 2 dozen

NOTE: I ALWAYS double the recipe to get 4 dozen because they never last long. You can shape them however you like, but the cresent shape looks so nice!