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Family Recipes
- Breads
Heritage Home
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 Garrett's Butterhorn Dinner
Rolls
- They're absolutely scrumptious. Perfect for any type of dinner.
Fancy or plain.
- updated 3/18/2008
-
 Preparation Time:
3½ hours
- Makes 2 to 3 dozen
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- Ingredients:
- 4 ½ c Flour
- 1 ½ c Milk
- 2 tspn Salt
- ½ c sugar
- ½ c butter
- 2 packages of active dry Yeast
- 3 eggs
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- You'll need:
- Candy Thermometer
- Grease pans and cooking sheets with additional measures of
butter.
- Rolling pin
- Pizza cutter
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- Directions:
- In a large mixing bowl combine 2 cups of flour and the yeast.
- In sauce pan, heat milk, salt, sugar and butter until warm
(115-120°), stirring constantly to melt butter.
- Add eggs to the dry mix, and beat at low speed for about
30 seconds to combine ingredients. Scrap sides of bowl constantly.
- Once the flour has been moistened, beat for 3 minutes on
high speed.
- By hand, stir in enough remaining flour to make a moderately
stiff dough.
- Place a 100% cotton sheet over the table or cooking surface.
Lightly flour the sheet; knead the dough until smooth and elastic.
(approx. 5 to 6 minutes).
- Shape into a ball.
- Place dough in a large lightly greased bowl; turn once to
grease dough surface.
- Cover with a clean dry towel and let rise in a warm place
until the ball doubles in size. (approx. 1 to 1 ½ hours).
*
- Punch dough down; lightly flour the sheet and turn out dough
onto floured surface.
- Cover with dry towel and let the dough rest for 10 minutes.
- Shape dough into rolls and place on a lightly greased cookie
sheet. (see below).
- Cover and let rise in a warm place until rolls have doubled
in size. (approx. 30 to 40 minutes).
- Melt 1 tspn butter (not margarine). Carefully brush rolls
with melted butter.
- Bake at 400° until brown (approx. 10 to 12 minutes)
- * If the dough doesn't rise after 1½ hours, something
went wrong and it won't rise at all. Go ahead and make the rolls,
but they'll be thick and heavy instead of light and fluffy.
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- Shaping Rolls for Butterhorns:
- On a lightly floured cotton sheet, divide dough roll into
3 equal pieces and round each into a ball.
- Roll each ball into a 12-inch circle with a rolling pin.
- Cut each circle into 12 triangular wedges. (like a pizza)
- To shape rolls, begin at the wide end of the wedge and roll
toward the point.
- Place point down on a lightly greased cookie sheet, 2 to
3 inches apart.
- Makes 36 rolls.
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- Shaping for folded dinner rolls:
- On a lightly floured cotton sheet, divide dough roll into
3 equal pieces and round each into a ball.
- Roll each ball into a 12-inch circle with a rolling pin.
- Using a juice glass, cut dough into circles.
- Remove each round roll from sheet and light coat with melted
butter.
- Place roll on a lightly greesed cookie sheet. Using your
finger, gently press a line dividing the roll in half.
- Fold one half over ontop of the other.
- Makes about 30 rolls
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