Butterhorns II

By Addie

This dinner roll, slightly sweet and so very flaky, was my mother's recipe. It's a simple recipe to prepare, requiring no kneading skills, and the dough is easy to handle. All my grandchildren have renamed them "Grandma's Croissants." (Taste of Home)

Ingredients

• 4 * 4 cups all-purpose flour
• 1/2 * 1/2 cup sugar
• 1 * 1 teaspoon salt
• 1 * 1 cup cold butter or shortening
• 1 * 1 package (1/4 ounce) active dry yeast
• 1/4 * 1/4 cup warm water (110° to 115°)
• 3/4 * 3/4 cup warm milk (110° to 115°)
• 1 * 1 egg, lightly beaten
• 4 * 4 tablespoons butter, melted,

Preparation

Step 1

In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate.



Divide dough into four equal portions. On a lightly floured surface, roll one portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges.



Roll up, beginning with the wide end, and place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour.



* Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.