Butterhorns Recipe

Butterhorns Recipe

Butterhorns Recipe

Butterhorns Recipe

Butterhorns Recipe

Butterhorns Recipe

Butterhorns Recipe

I think my dad was very happy when I made these butterhorns. In his family, they were a much anticipated thanksgiving treat that his mom and sisters made. When I found this recipe in one of our cookbooks, I could hardly read the writing on it… I’m assuming that’s because it was a well-used recipe. My mom actually had to re-write it for me because I had such a hard time trying to decipher the writing or, rather, the Morse Code. :D Besides, I want to be able to make these for my dad next thanksgiving!

These horns were great! They had a nice fluffy inside and a delectable buttery flavor. They are a very good accompaniment to any dinner and are satisfyingly… perfect. They are the type of rolls that you might see in movies, where the actor scoops up a roll and hungrily devours it. That’s about how people are in real life when they see these rolls. :)

Butterhorns Recipe:

4- 41/2 cups flour

2 1/4 tsp. yeast

1 cup milk

1/3 cup sugar

1/3 cup butter + some for brushing

1 tsp. salt

2 eggs, room temperature

Directions:

1. Preheat the oven to 170 degrees. In a small bowl, combine 2 cups of flour and yeast. Set aside.

2. In a medium sauce pan, heat the milk, sugar, butter, and salt together until it is 115-120 degrees, stirring constantly. Add the wamr milk/butter mixture to the flour/yeast mixture.

3. In a bowl fitted to an electric mixer with a dough hook attatchment, add the eggs and beat the dough on a low speed for 1/2 minute. Then beat the dough on high for three minutes. Stir in remaining flour. Transfer the dough to a large, greased bowl. Cover it with a clean towel and set it in the preheated oven to rise until double, about one hour. (do not turn the oven off when you remove the bowl. You will need it again).

The dough for the butterhorns before it rises

The dough for the butterhorns before it rises

4. Grease two large baking sheets. On a floured surface, roll the dough out into a 12 inch circle. Cut the dough into twelve wedges  and brush some melted butter onto each wedge.

Cut the circle into twelve wedges

Cut the circle into twelve wedges

Then roll up each wedge (start from the wide end and roll towards the pointy end) and set them on the greased baking sheets. Set them in the preheated oven to rise until double, about 30-45 minutes.

The butterhorns are done rising

The butterhorns are done rising

5. When the “horns” are done rising, preheat the oven to 375 degrees and bake them for 12-15 minutes.

6. Serve warm and snarf!

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