Wednesday, 18 March 2015

La Kitchenette Souris : Rich Butterhorn Rolls

This recipe is quite delicious.

Takes a good deal of work, though, so I wouldn't make it on a day you wish to make a lot of other items.

Also, the bottoms of mine were burned, but I think my oven gets hotter than most, or else holds heat too well... so I will adjust the temperatures for you in the recipe, and you can do a trial run pan, then see if you need to bake them longer... 

Other than that, I will definitely be making this recipe again sometime. 
Very fluffy!

Rich Butterhorn Rolls

1 cup milk
1/2 cup shortening
1 package traditional yeast
1/2 cup sugar
1 teaspoon salt
3 eggs, slightly beaten
4 cups all purpose flour
Butter, melted, for brushing on rolls

Scald milk & then remove from heat.
Add shortening.
Combine yeast & sugar & add to lukewarm milk mixture.
Then mix in salt, eggs & flour.

Let rise until double in bulk, about 2-3 hours.

Place on floured board, divide into 3 sections & roll each section into a circle about a half inch thick.
Brush with melted butter.
Cut each circle into 16 pie shaped wedges.

Beginning at the round wider edge, roll each wedge & place it on a greased pan with the pointed end underneath.
Brush top with melted butter.

Let rise again until doubled in bulk.

Bake 10 minutes at 375F, or until golden brown.
(You may need to do up to 15 minutes)

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