butterhorns
(1 rating)
A project for a cold winter day, not when you're in a rush. It is an "art form" making bread, and quite satisfying too. These fresh dinner rolls melt like butter in your mouth, and we had them often on a weekend with our Saturday night supper. Mom always loved to make them, and usually we had them with homebaked beans and knockwurst/or hot dogs,as well as her "Apple" pie. Another favorite memory of mine! We lived South of Boston, and it was quite a popular or traditional meal in Massachusetts.
(1 rating)
yield
serving(s)
prep time
1 Hr 30 Min
cook time
20 Min
method
Bake
Ingredients For butterhorns
-
4 1/2 cking arthur flour, unsifted
-
3eggs, beaten
-
1 pkgdry yeast
-
1/4 cwarm water; about 100 -115 degrees temp.
-
3/4 cmilk, scalded
-
1/2 cbutter, room temperature
-
1/2 csugar (or a little less)
-
2 tspsalt
- DISSOLVE YEAST IN WATER, LET STAND ABOUT FIVE MINUTES.
- COMBINE HOT MILK, BUTTER, SUGAR AND SALT; COOL SLIGHTLY THEN ADD TO YEAST MIXTURE.
- ADD ONE CUP OF FLOUR TO YEAST MIXTURE, ADD EGGS; BEAT WELL.
- STIR IN REMAINING FLOUR TO MAKE SOFT DOUGH.
- COVER BOWL AND LET RISE UNTIL DOUBLE; PUNCH DOWN AND LET RISE AGAIN.
- ROLL OUT DOUGH ON FLOURED BOARD, USING ABOUT A 2" CUTTER MAKE ROUNDS.
- FOLD EACH ROUND OVER, SPACE THEM ON GREASED BAKING SHEET(S).
- PREHEAT OVEN TO 350 DEGREES; BAKE ABOUT 20 MINUTES UNTIL GOLDEN BROWN; BRUSH WITH BUTTER WHEN BAKED.
How To Make butterhorns
-
1Dissolve yeast in water; scald milk and add butter,sugar and salt. Measure flour,mix in a cup at a time with warm yeast and milk mixuture, beat after each cup of flour is added. Cover and let rise until doubled, punch down and let rise again. Make small rounds and fold over, let rise on greased baking sheet. Bake 10-12 minutes, brush with butter after baking.
- 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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