Sweet Butterhorn rolls just like Grandmother used to make.
Servings: 32 Roll
- 1/2 cup Melted Butter
- 2 Eggs
- 1/4 cup Sugar
- 1 tbsp Red Star Yeast or 1 instant yeast package
- Pinch of Salt
- 3/4 cup lukewarm milk
- 3 cups Flour
- 1/2 cup Powdered sugar
- 1/2 tsp Vanilla
- fresh cream to thin
Add your yeast to the warm milk. Then add butter, sugar, eggs, then flour. Mix until well incorporated and the dough is sticky.
Add to an oiled bowl, cover and let rise until twice in size.
Split dough in half. Roll out 1/4 inch thich in a circle.
Spread with butter.
Cut 16 pie shaped wedges then roll each from outer edge.
Lightly cover and let rise again.
Bake 20 minutes at 375 degrees.
Frosting: Mix together powdered sugar, vanilla and cream to thin. Frost or drizzle on top of butterhorns while hot.
Make sure your milk is the right temperature before adding it in to the rest of the ingredients. For active dry yeast, the temperature should be between 105 and 110°F.
The dough will be sticky! Dust the counter top with flour before you start rolling out your dough. Sprinkle flour over the rolling pin then roll the rolling pin over the flour you sprinkled on the counter to cover it on all sides. Then add your dough onto the flour-covered surface and you are ready to roll...literally.
Use a pizza cutter to cut the dough into 16 pieces. Trust me, it makes cutting the dough into equal pieces so much easier than using a knife.
Serving: 1Roll | Calories: 89kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 32mg | Potassium: 25mg | Fiber: 1g | Sugar: 4g | Vitamin A: 113IU | Calcium: 11mg | Iron: 1mg