Butterhorn Crescent Rolls -- Best Recipes

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Date Posted: 12/ 2/03 12:36:24pm
Author: CB
Subject: Butterhorn Crescent Rolls

BUTTERHORN ROLLS

1 pkg dry yeast (Rapid is OK)
1/4 c warm water 115�
1/2 c sugar
1 c scalded milk
1 cube (one stick) butter +1/2 c for top
3 eggs, beaten
1 t salt
4 1/2 to 5 1/2 c flour
Scald milk then add salt & 1 cube butter (not marg.); set aside to cool. In lg bowl add yeast & pour over very warm water. Stir slightly then sprinkle sugar over top (do not stir in); stand until bubbly. Add milk; blend then add beaten eggs & mix in. Beat in 4 1/2 c flour to start then add little more at a time as needed to form a sticky dough. Cover with cloth & let rise to double (2-3 hrs). Knead slightly & divide in half. Roll out into 2 round circles on lightly floured surface, then cut into crescent size pieces (like pie slices) & roll up each, starting at wide end. Place on ungreased baking sheet. Repeat with other half. Spread tops with melted butter. Cover with a cloth; let rise 30-45 mins.or almost doubled Bake at 350 for 10-12 mins on top shelf of oven.

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