This dinner roll, slightly sweet and so very flaky, was my mother's recipe. It's a simple recipe to prepare, requiring no kneading skills, and the dough is easy to handle. My grandchildren have renamed them "Grandma's Croissants"!
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 cup cold butter, cubed or shortening
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm milk (110° to 115°)
- 1 egg, lightly beaten
- 4 tablespoons butter, melted, divided
- In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight.
- Divide dough into four equal portions. On a lightly floured surface, roll one portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges.
- Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour.
- Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.
Originally published as Butterhorns in Reminisce November/December 1991, p35
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