butterhorn rolls, mary kinney casey

Name: Butterhorn Rolls, Mary Kinney Casey
Cuisine: American
Ingredients: 4 cup(s) flour; 1/2 cup(s) shortening; 1/2 cup(s) butter; 3 eggs; 1/2 teaspoon(s) salt; 1 cup(s) scalded milk (cool to lukewarm); 1/2 cup(s) sugar; 2 package(s) dry yeast

3 Pinches

Megan Stewart

Middletown, OH

Updated on Jan 8, 2021

Sharon "Sherry" van Grinsven, one of Mary's daughters notes: This recipe was a given at Easter breakfast, at Casey family's home church, St Peters UCC, Champaign Illinois. All the ladies made them. Handed down through many generations. Delicious!

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method Bake

yield makes 32 rolls

Ingredients

4 cups flour
1/2 cup shortening
1/2 cup butter
3 eggs
1/2 teaspoon salt
1 cup scalded milk (cool to lukewarm)
1/2 cup sugar
2 packages dry yeast

How To Make butterhorn rolls, mary kinney casey

Step 1

Sift dry ingredients, add shortening, beaten eggs and yeast that has been dissolved in milk. Knead until smooth and elastic, keep soft. Refrigerate overnight.

Step 2

Divide dough into quarters, roll out, spread with soft butter. Cut each circle in 8 sections. Roll up, starting with wide edge. Tuck under end and place on baking sheet. Bake at 400 degrees for 10-15 min.
Step 3

Frost with butter icing. (I assume that means top with some melted butter?)
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