Home Cooking Recipes
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Butterhorns
Chef:  Thelma Baldock - Delphos, KS          Category:  Breads

Ingredients:
1 cup milk, scalded
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
1 package granular yeast
3 eggs, beaten
4 1/2 cups flour













Directions: Combine milk, shortening, sugar and salt, cool to lukewarm. Add crumbled yeast and stir well. Add eggs, flour mix to smooth soft dough. Knead lightly on floured surface. Place dough in greased bowl, turn over so top is greased. Cover and let rise until at least doubled in bulk. Divide dough in thirds, roll each third on lightly floured surface to 9 inch circle. Brush with melted margarine. Cut each circle in 12 wedge-shaped pieces, roll each wedge starting with wide end rolling to point. Arrange in greased baking pan and brush with salad oil. Cover and let rise until very light. Bake at 400° to 450°F for 15 minutes. For crescents, shape in curve on baking pan. Makes 3 dozen.

Notes:

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