FLORENCE BORRE'S BUTTERHORN ROLLS

By lindab

THIS RECIPE IS FROM FLORENCE BORRE (JOYCE LINES DOROTHY'S DAUGHTER-IN LAW'S MOTHER), FLORENCE COOKED FOR MANY YEARS IN THE GLENVIEW ILLINOIS SCHOOL SYSTEM AND DID CATERING. SHE WAS AND EXCELLENT COOK.

Ingredients

• 1 PACKAGE DRY YEAST
• 1 TEASPOON SUGAR
• 1/3 CUP WARM (110-115 DEGREES) WATER
• 1/2 SUGAR
• 1/2 CUP MARG
• 4 CUPS FLOUR
• 2 EGGS BEATEN
• 1 CUP WARM MILK

Details

Servings 16

Preparation

Step 1

STIR TOGETHER AND LET SET TILL FOAM HEAD APPEARS
1 PACKAGE DRY YEAST
1 TEASPOON SUGAR
1/3 CUP WARM WATER (110-115 DEGREES)

BEAT TOGETHER USING MIXER;
1/2 CUP SUGAR
1/2 CUP MARG

ADD TO SUGAR AND MARG AND BEAT:
EGGS, YEAST MIXTURE, FLOUR AND WARM MILK:

COVER WITH TOWEL AND LET STAND TILL DOUBLE,

TAKE 1/2 OF THE DOUGH OUT LIKE A PIE CRUST.
CUT INTO 8 PIE LIKE PIECES,
ROLL EACH PIECE UP STARTING AT WIDE END.
CURVE POINTS IN A LITTLE AND PUT ON COOKIE SHEET.

REPEAT WITH 2ND HALF OF DOUGH,

BAKE AT 400 DEGREES FOR 20 MIN OR UNTIL LIGHT BROWN.

MAY BRUSH WITH MELTED BUTTER AFTER TAKING OUT OF OVEN WHILE STILL HOT.