butterhorn rolls, mary kinney casey
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Sharon "Sherry" van Grinsven, one of Mary's daughters notes: This recipe was a given at Easter breakfast, at Casey family's home church, St Peters UCC, Champaign Illinois. All the ladies made them. Handed down through many generations. Delicious!
yield
serving(s)
method
Bake
Ingredients For butterhorn rolls, mary kinney casey
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4 cflour
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1/2 cshortening
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1/2 cbutter
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3eggs
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1/2 tspsalt
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1 cscalded milk (cool to lukewarm)
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1/2 csugar
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2 pkgdry yeast
How To Make butterhorn rolls, mary kinney casey
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1Sift dry ingredients, add shortening, beaten eggs and yeast that has been dissolved in milk. Knead until smooth and elastic, keep soft. Refrigerate overnight.
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2Divide dough into quarters, roll out, spread with soft butter. Cut each circle in 8 sections. Roll up, starting with wide edge. Tuck under end and place on baking sheet. Bake at 400 degrees for 10-15 min.
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3Frost with butter icing. (I assume that means top with some melted butter?)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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