Butterhorn Rolls

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This delicious dinner roll always brings praise. from the mississippi valley chapter of the united states regional cookbook, culinary arts institute of chicago, 1947.

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Steps

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Crumble yeast into a bowl.

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Add sugar , salt , milk , and eggs.

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Mix well.

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Add half of flour and beat well.

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Add melted butter and remainder of flour.

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Knead until smooth , cover and let rise in a warm place until doubled.

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Divide in half , roll each piece into a circle 1 / 4 inch thick.

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Butter , if you like and cut each piece into 16 pie shaped pieces.

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Roll each piece , beginning at the wide end towards the.

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Arrange shaped rolls on a well-greased baking sheet , placing the.

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Allow rolls to rise until doubled and bake at 375f for 12 to 15 minutes.

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To make crescent rolls , curve rolls slightly.

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To make butterleaf rolls , roll dough into a very think rectangular sheet , brush with melted butter.

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Cut into strips 1 inch wide and pile 6 or 7 together.

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Cut into 1 1 / 2 inch pieces and place on end in greased muffin pans.

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Cover and let rise till doubled and bake as above.

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Ingredients

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cake yeast, sugar, salt, milk, eggs, flour, butter