Butterhorn Rolls

  • 1 C. Scalded Milk
  • 1/2 C. Sugar
  • 1/2 C. Melted Shortening (1/2 Butter)
  • 1/2 tsp. Salt
  • 3 Eggs, well beaten
  • 1 package Yeast in 1/4 C. Warm Water
  • 4 C. Flour

Mix and let stand until doubled in size. Dough will be soft, so use a knife around the edge instead of punching down with hands. Let rise again, Divide into 2 parts. Roll into a circle, cut into 2 inch wedges and roll broad side. Dip in butter and let rise until light. Bake at 350 degrees for 20 minutes. Makes 32 rolls.

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