Butterhorn Rolls

Yield: 24 rolls

Butterhorn Rolls

Ingredients

  • 1 C. (250 ml) warm water
  • 1 T. yeast
  • 1 tsp. sugar
  • 2 eggs
  • 1/3 C. (75 g) sugar
  • 1/2 C. (115 g) butter, melted and cooled
  • 1 tsp. salt
  • 4 C. (500 g) flour
  • 1/4 C. (55 g) butter, softened

Instructions

  1. 1. Combine water, yeast and 1 tsp. sugar.
  2. 2. In another bowl beat the eggs and gradually add the sugar, melted butter and 1 tsp. salt. Combine the two mixtures.
  3. 3. Add half the flour; beat well. Knead in the remaining flour.
  4. 4. Cover. Chill overnight.
  5. 5. Divide dough in half. Roll each half into a 10-inch (25 cm) circle.
  6. 6. Brush with remaining melted butter. Cut each circle into 12 triangles. Roll up, starting with the big end.
  7. 7. Place on a greased cookie sheet; Bake at 375° F (190° C) for 15-20 minutes. You can bake them immediately, without waiting for them to rise again.
http://ciaofromdebbie.com/recipes/breadbreakfast/butterhorn-rolls-recipe/

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