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Butterhorns

I always have to double the recipe for these buttery rolls because they never last long. You can shape them any way you like, but to me, a crescent shape is so pretty. —Kelly Kirby, Westville, Nova Scotia

24 ServingsPrep: 35 min. + rising Bake: 10 min.

Ingredients

1 tablespoon active dry yeast
1 teaspoon plus 1/3 cup sugar
1/2 cup warm water (110° to 115°)
1/2 cup butter, softened
1/2 cup warm 2% milk (110° to 115°)
1 egg
3/4 teaspoon salt
4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water.
Add the butter, milk, egg, salt, remaining sugar and 2 cups flour.
Beat until smooth. Stir in enough remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Roll each portion into a 12-in. circle; cut each circle into
12 wedges. Roll up wedges from the wide end and place point side
down 2 in. apart on greased baking sheets. Curve ends to form
crescents.
Cover and let rise in a warm place until doubled, about 30 minutes.

2 of 2

Butterhorns (continued)

Directions (continued)

Bake at 350° for 10-12 minutes or until golden brown. Remove
from pans to wire racks. Yield: 2 dozen.

Nutrition Facts: 1 roll equals 128 calories, 4 g fat (3 g saturated fat), 19 mg cholesterol, 107 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.