Butterhorn Rolls
Kim Beck
1 pkg. or 1 Tbsp. active dry yeast
1/4 cup warm water
1/2 cup butter, melted
3/4 cup milk (scalded)
1/2 cup sugar
3/4 tsp. salt
3 eggs, beaten
3 1/2 to 4 1/2 cups all-purpose flour
1/2 cup butter, melted
Soften yeast in warm water. Combine melted butter and scalded milk. Stir in sugar, salt, and eggs. Cool. Stir in softened yeast and enough flour to make a soft dough (that can be rolled with a rolling pin). Cover - allow to rise until double in bulk, 2 to 3 hours.
Turn out onto a lightly floured surface. Knead just enough to coat the dough with flour. The dough is fairly soft and should remain so. Divide dough into 2 pieces. Roll each half into a 14 inch circle. Spread each circle with 1/4 cup of the melted butter. Cut each circle into 16 pieces (like pie slices). A pizza cutter works great. Roll each piece loosely from the large end to small. Place on a greased cookie sheet, allowing about an inch between rolls. Let rise at room temperature for 1 to 2 hours. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Makes 32 rolls.
Turn out onto a lightly floured surface. Knead just enough to coat the dough with flour. The dough is fairly soft and should remain so. Divide dough into 2 pieces. Roll each half into a 14 inch circle. Spread each circle with 1/4 cup of the melted butter. Cut each circle into 16 pieces (like pie slices). A pizza cutter works great. Roll each piece loosely from the large end to small. Place on a greased cookie sheet, allowing about an inch between rolls. Let rise at room temperature for 1 to 2 hours. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Makes 32 rolls.
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