Sunday, May 6, 2007

Butter Horn Rolls

3/4 c. milk (scalded)
1/2 c. sugar
1 tsp. salt
1/2 c. butter or margarine
2 pkg. dry yeast in 1/2 c. warm water
2 eggs (beaten)
4 1/4 c. flour (unsifted)

Scald milk. Pour over the sugar, salt, and margarine. Cool and add the eggs and yeast. Add 2 c. of flour and beat hard with an electric mixer. Then add the rest of the flour by hand. Grease the top, cover with foil, and refrigerate. Divide dough into thirds. Roll out in circle (12-14 inches in diameter). Spread with butter or margarine. Cut in pie-shaped pieces, 12 or 16, depending on size of circle. Roll each piece from outside to point. Seal and place on cookie sheet. Brush with melted butter and let rise. Bake about 10-12 min. in 350° oven.

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