Butterhorns
Yeasted, butter-rich crescent rolls with a tender, faintly sweet crumb. The kind of dinner roll that disappears off the table before the butter dish makes the rounds.
Rub together and sugar until syrupy.
Add lukewarm milk with shortening.
Add beaten eggs and 1/2 cup sugar. Sift together and add 4 cups flour and 1 teaspoon salt.
Stir until thoroughly mixed. Let hours). Divide into 2 sections and roll out like pie.
Cut each "pie" like pie into 16 wedges after buttering generously with melted butter or margarine. Roll outside in greased baking sheet 2-inches apart.
Let rise until double in size, 1 hour. Bake for 10 minutes at 400Β°.
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