Butterhorn Rolls
¾ cup lukewarm milk
1 cake compressed yeast
¾ cup scalded milk
¾ cup butter
½ cup sugar
1 teaspoon salt
1 cup sifted all-purpose flour
2 eggs, well-beaten
3 cups sifted all-purpose flour
➔Soften yeast in milk. Add scalded milk to butter, sugar, and salt. Stir until butter is melted. Cool. Add flour; beat well.
Add eggs and yeast. Add flour to make a soft dough. Let rise over night or about 6 hours. Place dough on lightly floured board.
Knead just enough to make of a consistency to handle. Roll out one-half of the dough ¼-inch thick keeping round like pie crust.
Spread with melted butter. Cut like a pie into 16 wedge-shaped pieces. Roll each from outside toward center.
Repeat with second half of the dough. Place on buttered baking sheet. Let rise until doubled in bulk. Bake(425F) for 10 – 15 minutes.
4 dozen rolls.
Mrs. Rapier Dawson, San Antonio, Texas - A Taste of Texas ©1968