Butterhorn Rolls

(makes 32 rolls or 16 if you make large croissant-size rolls)

This recipe came from my mom’s 1950’s 7^th grade Home-Economics class at Lake Junior High School in Denver. These rolls have been a favorite for special meals ever since. When my children were little, they’d help roll out the dough and shape the rolls.

Ingredients:

• 3 packets of yeast

• ½ cup sugar

• ¾ tsp salt

• 1 cup lukewarm (98° to 105° F) organic whole milk

• 2 eggs beaten

• 4 ½ cups sifted flour*

• ½ cup butter (Kerrygold)

Instructions:

• Mix yeast, sugar, salt, warm milk and eggs. Allow it to rise a little.

• Sift flour, add 2 ¼ cups to liquid and beat well with a mixer. Add melted butter, then remainder of flour.

• Shape into a ball, cover with a damp towel. Let rise in a warm place until double in bulk.

• Make 2 rounds, roll into circles and cut into pie-shape wedges. Roll up from wide end to narrow point and tuck tip underneath. 

• Arrange on a well-greased baking sheet (I use parchment paper).

• Allow rolls to double their volume again and then bake in a 375°F oven for 10-15 minutes.

  Ingredient Note: King Arthur 100% Organic All-Purpose Flour, Unbleached, 5 lb Bag https://geni.us/reTmXw  

  If You Care, Paper Parchment 70 Square Feet https://geni.us/2kYKs9