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Butterhorns

1 c. milk, scalded
1/2 c. butter or margarine
1/2 c. sugar
1 tsp. salt
1 pkg. dry yeast
3 eggs, beaten
4 1/2 c. flour


In large Dutch oven, combine milk, butter, sugar and salt. Heat, stirring constantly. Cool to lukewarm. Add yeast and stir well, dissolving yeast thoroughly. Add eggs, stir well. Stir in flour, mix to smooth, soft dough. Knead gently on lightly floured surface. Place dough in greased bowl, turning once to coat. Cover with towel or cheesecloth and let rise until double in bulk. Divide dough into thirds. Roll out each third on floured surface to about 1/8 inch thick. Brush with melted butter. Cut each circle into 8 or 16 wedges. Roll each wedge from wide end to the point. On buttered cookie sheets, arrange rolls into crescent shapes, and brush with melted butter. Cover, let rise until very light. Bake at 400 degrees for 12-15 minutes, until lightly browned. Note: This makes an excellent Kolachi and cinnamon roll dough! Freezes well, too.


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