Grandma's Butterhorns

By Addie

“To me, this was the perfect roll: soft and buttery, with plenty of sweet yeast flavor.”

Ingredients

• 1 cup milk, scalded
• 8 tablespoons (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1 1/2 teaspoons salt
• 1 envelope dry yeast
• 3 large eggs, beaten
• 4 1/2 cups all-purpose flour
• 4 tablespoons butter, melted

Preparation

Step 1

Combine hot milk, softened butter, granulated sugar and salt in a large bowl and mix well. Let stand to cool. Add yeast and mix well. Stir in the eggs. Add flour and mix until a soft dough forms.

Knead dough lightly on a floured surface. Place in a greased bowl, turning to coat surface. Let rise, covered, until double in size, about 31/2 hours.

Divide the dough into 3 equal portions. Roll each portion into a 12-inch circle on a floured surface. Brush with melted butter.

Preheat the oven to 350ºF. Grease baking sheets.

Cut each circle of dough into 12 wedges. Roll each wedge from the wide end toward the point. Arrange rolls, point sides down, on prepared baking sheets. Bake until lightly browned, about 10 to 15 minutes.
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Grandma's Secret Tip:

Sometimes Grandma preferred to shape these into clove rleaf rolls. She pinched off a scant inch of dough and rolled it into a ball. Then she placed three dough balls in a greased muffin cup, baking as directed. The recipe made about 30 cloverleaf rolls, so she had to be sure she had enough muffin tins. If she didn't have enough tins, she baked the rolls in batches, punching down the dough before shaping another batch of rolls.