Butterhorns Recipe

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Jane Cardoza


My first post!

This is a recipie for rolls that my Mom used to make for the holidays. I took over when I was a teenager and now my kids love them! They get really dissapointed if I don't make them for Thanksgiving and Christmas! I'm posting the original recipie, but I ususally use all butter in place of the shortening. Enjoy!!!
Also, DON'T use rapid rise yeast.


★★★★★ 1 vote

makes 36


How to Make Butterhorns


  1. In a large bowl, combine 1 pkg. active dry yeast and 2 1/4 cups sifted all purpose flour. Heat 1 cup milk, 1/2 cup shortening, 1/2 cup sugar and 2 tsp. salt just till warm, stirring occasionally to melt shortening. Add to dry mixture in bowl. Add 3 eggs. Beat on a low speed with electric mixer for 30 seconds, scraping sides of bowl constantly. Beat at high speed for 3 minutes. By hand, stir in 2 1/4 to 2 1/2 cups sifted all purpose flour to make soft dough.
  2. Knead lightly on floured surface 5 to 8 minutes. Place in greased bowl, turning to grease surface. Cover and let rise till double. (About 2 1/2 hours.) Turn out lightly on floured surface. Divide dough in thirds, roll each third into a 12 inch circle, and brush with melted butter. Cut into 12 pie shaped wedges. Beginning at wide end of wedge, roll toward point. Arrange rolls point side down on greased baking sheet. Brush with melted butter. Cover and let rise till very light. (About 1 hour.)

    Bake in 400 oven for 10 to 12 minutes.

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About Butterhorns

Course/Dish: Other Breads
Other Tag: Quick & Easy

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