Butterhorns
From grizzlybear 17 years agoIngredients
- 2 packages dry yeast shopping list
- 3/4 cup warm water shopping list
- 4 cups flour (about) shopping list
- 1 cup (2 sticks) butter, room temperature shopping list
- 1/4 teaspoon salt shopping list
- 3 Tablespoons sugar shopping list
- 1 cup milk shopping list
- 3 egg yolks shopping list
- powdered sugar frosting shopping list
- Dissolve yeast in warm water. Set aside. shopping list
- Frosting: shopping list
- 1 cup powdered sugar shopping list
- Enough milk or half-and-half cream to make a glaze shopping list
- 1/2 teaspoon vanilla extract shopping list
- Mix all ingredients until smooth. shopping list
How to make it
- Combine 4 cups flour, salt, and sugar in bowl. Cut in butter. Make a nest in the flour mixture. Scald milk, then cool slightly. Beat egg yolks and add to milk. Add reserved yeast to yolk-milk mixture. Pour the liquid mixture into nest in flour mixture and mix. Sift flour additional over dough and knead until batter no longer sticks to hands.
- Put into a large,greased bowl and cover with a towel. Let rise to double in bulk (about 1 hour) in slightly warm place, away from drafts. Punch down, then refrigerate overnight. In morning, divide dough into 3 parts. Roll each part out to 1/3-inch thickness on lightly floured board. Cut into 2-inch squares and roll up, corner-to-corner.
- Place on greased and floured cookie sheets. Leave room between butterhorns, as they will spread. Cover lightly with wax paper and tea towel. Let rise until doubled in bulk, 45 to 60 minutes, in warm, draft-free area. Preheat oven to 350 degrees.
- Bake 15 minutes or until light brown. Remove from oven and cool slightly, then frost..
- Makes about 2 dozen.
The Rating
Reviewed by 1 people-
ooooooooooo awwwwwwwwww yummy
minitindel in THE HEART OF THE WINE COUNTRY loved it
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