BUTTERHORNS

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Number Of Ingredients 9

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Ingredients

1 package yeast active dry
1/4 cup water warm
1/2 cup butter
3/4 cup milk scalded
1/2 cup sugar
3/4 teaspoon salt
3 eggs beaten
4 cups flour, scooped
1/2 cup butter melted

Steps:

Soften yeast in warm water (115 degrees F.). Combine melted butter (or margarine) and scalded milk. Stir in sugar, salt, and eggs. Cool. Stir in softened yeast and enough flour to make a soft dough. Cover allow to rise until double in bulk, 2 to 3 hours. Turn out onto lightly floured board knead just to coat dough with flour. Dough is very soft and should remain so. Divide dough. Roll each half into 14-inch circle. Spread each circle with 1/4 cup melted butter (or margarine). Cut pie-fashion into 16 pieces. Roll each piece loosely from large end to small. Place on greased cookie sheet, allowing about an inch between rolls. Let rise at room temperature for 2 to 3 hours or until double in bulk. Bake at 375 degrees F. for 12 to 15 minutes or until golden brown. Makes 32 rolls. Note: If it is more convenient, rising time for dough and rolls may be stretched out to as long as 6 hours by keeping them in a cool place.VariationsOrange Rolls: Prepare dough as above. After first rising, divide dough in half and roll each portion of dough into 8x14-inch rectangle. Spread each rectangle with half of orange filling, made by creaming together 1/2 cup (1 stick) butter or margarine with 1/2 cup sugar and grated rind of 1 orange. Roll loosely, starting from long side, and pinch edge closed. Slice into 12 pieces place each piece, cut side down, in buttered muffin pan. Cover lightly allow to rise 2 to 3 hours or until double in bulk. Bake as above. As soon as rolls come out of oven, brush hot rolls with frosting, made by combining 1 cup confectioners' sugar with 1 tablespoon hot water and 1/2 teaspoon rum extract. Remove rolls from pan to cool. Makes 24 rolls.Freeze-Ahead Rolls: Rolls may be frozen ahead of time by shaping as desired, then immediately placing rolls close together onto baking sheet and quick-freezing. Remove frozen rolls from baking sheet place in heavy plastic freezer bag. Secure bag so it is airtight. Keep rolls frozen for no longer than 2 weeks. Three hours before time to bake, remove from freezer and arrange on greased baking sheet, allowing 1 inch between rolls, or place into greased muffin tins, according to recipe. Allow to thaw and rise for about 3 hours bake as directed.

Nutrition Facts : Nutritional Facts Serves