Butterhorns
| Summary | |
|---|---|
| Prep time | 45 min + rising time |
| Cook time | 8-10 min @ 350 |
| Source | (unknown; might be Ruth Hegge) |
| Yield / serves | |
| Rating | (unrated) |
Ingredients
- 1 c lukewarm milk
- 1 1/2 t dry yeast or 1 cake of fresh yeast(?)[1]
- 4 c flour
- 3 eggs, well beaten
- 1/2 c butter, softened
- 4-6 T sugar
- 1 t salt
Preparation
Original[2] Instructions
Make a sponge of milk, yeast, and part of the flour (~1 cup). Let rise. Mix together the well beaten eggs, butter, and sugar. Mix together with the sponge. Add salt and remainder of flour. Make a soft dough. Let rise. Punch down. Let rise again.[3]
Alternate Instructions
The instructions after this are from another source we found that looked close based on the ingredients. NOTE: that recipe calls for an additional 1/4 cup of melted butter to brush the butterhorns.
In a 2 cup measuring cup, stir together the warm water, yeast and 1 tbsp sugar. Let sit until risen to about the top of the measuring cup.
In a large bowl, stir together the sugar, salt, eggs and shortening. Stir in the yeast mixture.
Gradually add the flour. When it's getting hard to stir, dump it out on a counter and knead in enough flour to make it a dough you can work with (not super tacky). Knead for a total of 5-7 minutes.
Place the dough in a greased bowl; flip ball of dough so both sides get some oil on it.
Cover with a sheet of waxed paper or a light kitchen towel and let rise in a warm place for about an hour, or until risen to double its size.
Separate the dough into three equal balls. Roll each into a 12" circle and brush with melted butter.
Use a pizza cutter to cut each circle into 12 triangle pieces.
Roll the triangles from the outside of the circle to the center. Place the butterhorns on a parchment-lined pan, making sure the "tail" is tucked underneath.
Let the butterhorns rise for 45 minutes.
Then, bake at 350°F for 8-10 minutes or until a light golden brown. Brush with additional butter.
