Butterhorn Rolls

Name: Butterhorn Rolls
Ingredients: 1 pkg. dry yeast; 1 1/2 c. warm water (105~ to 115~); 1/2 c. sugar; 1 egg, beaten; 1/4 c. butter or margarine, melted; 1 tsp. salt; 4 1/2 to 5 c. all-purpose flour; 3 Tbsp. butter or margarine, softened and divided

8 ingredients

14 steps

Ingredients

1 pkg. dry yeast
1 1/2 c. warm water (105~ to 115~)
1/2 c. sugar
1 egg, beaten
1/4 c. butter or margarine, melted
1 tsp. salt
4 1/2 to 5 c. all-purpose flour
3 Tbsp. butter or margarine, softened and divided

Directions

1

Dissolve yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes.
2

Add remaining 1 cup of water and next 4 ingredients, stirring well.
3

Add enough flour to make a soft dough.
4

Turn dough out onto a floured surface and knead until smooth and elastic (about 4 minutes).
5

Place in a well-greased bowl, turning to grease top.
6

Cover and let rise in a warm place (85°) free from drafts for 1 hour or until doubled in bulk.
7

Punch dough down and divide into thirds.
8

Roll each portion into a 10-inch circle on a floured surface; spread with 1 tablespoon butter.
9

Cut each circle in 12 wedges.
10

Roll up each wedge, beginning at wide end.
11

Place on greased baking sheets point side down.
12

Cover and let rise in a warm place free from drafts for 45 minutes or until doubled in bulk.
13

Bake at 375° for 15 minutes or until browned.
14

Yields 3 dozen.