- 4 1/2 c
- king arthur flour, unsifted
- eggs, beaten
- 1 pkg
- dry yeast
- 1/4 c
- warm water; about 100 -115 degrees temp.
- 3/4 c
- milk, scalded
- 1/2 c
- butter, room temperature
- 1/2 c
- sugar (or a little less)
- 2 tsp
DISSOLVE YEAST IN WATER, LET STAND ABOUT FIVE MINUTES.
COMBINE HOT MILK, BUTTER, SUGAR AND SALT; COOL SLIGHTLY THEN ADD TO YEAST MIXTURE.
ADD ONE CUP OF FLOUR TO YEAST MIXTURE, ADD EGGS; BEAT WELL.
STIR IN REMAINING FLOUR TO MAKE SOFT DOUGH.
COVER BOWL AND LET RISE UNTIL DOUBLE; PUNCH DOWN AND LET RISE AGAIN.
ROLL OUT DOUGH ON FLOURED BOARD, USING ABOUT A 2" CUTTER MAKE ROUNDS.
FOLD EACH ROUND OVER, SPACE THEM ON GREASED BAKING SHEET(S).
PREHEAT OVEN TO 350 DEGREES; BAKE ABOUT 20 MINUTES UNTIL GOLDEN BROWN; BRUSH WITH BUTTER WHEN BAKED.
How to Make BUTTERHORNS
- 1Dissolve yeast in water; scald milk and add butter,sugar and salt. Measure flour,mix in a cup at a time with warm yeast and milk mixuture, beat after each cup of flour is added. Cover and let rise until doubled, punch down and let rise again. Make small rounds and fold over, let rise on greased baking sheet. Bake 10-12 minutes, brush with butter after baking.