Butterhorn Rolls
I made these rolls for the first time a couple of years ago and they instantly became a favorite with family and friends. The ingredients are always on hand and don't take a real long time to make.24 ServingsPrep: 0 min. Cook: 0 min.
Ingredients
- 1 Tbsp. yeast
3 eggs (beaten)
1 cup lukewarm water
1/4 cup sugar
1/2 tsp. salt
1/2 cup butter
5 cups flour
Directions
- Cream together the first 6 ingredients. Add flour and stir well. Turn
- out on floured surface and knead well until smooth and elastic.
- Place back in bowl and let rise until double in size. Divide into 2
- parts. Roll into a circle about 12” wide. Rub soft butter over the
- top. Cut each circle into 12 wedges (cut it like you would a pie).
- Beginning on the wide side roll each wedge toward the point. Place
- on greased baking sheet, with the point on
- underside. Let rise until about double in size. Bake at 400 degrees
- for 10-15 minutes. Remove from oven and cool on wire racks, butter
- the tops. Yield: 24 rolls Yield: serves 24
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.