Wednesday, March 4, 2009

Butterhorn Rolls

1 1/2 tablespoons yeast (1 1/2 package)
1/3 cup warm water
1/2 cup butter, melted
3/4 cup milk, scalded
1/2 cup sugar
3 eggs, well-beaten
3/4 teaspoon salt
4-4 1/2 cups flour

Dissolve yeast in warm water. Scald milk and put butter in it to melt. Cool. Add sugar, salt and eggs and mix thoroughly. Add yeast mixture and stir. Add enough flour to make a soft dough. It's a little sticky. Cover and allow to rise 2 to 3 hours. Turn onto floured board and knead a few times. Dough will be very soft.

Divide dough in half. Roll each piece in a circle about 16 inches in diameter and 1/8-inch thick. Brush with melted margarine and cut into 16 pie-wedge pieces. Roll from large end to small. Place on a greased sheet and let rise for 2-3 hours. Bake at 350 degrees for 12-15 minutes. Makes 32.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 120)

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