butterhorn crescent rolls
This is an old recipe that I used to make a lot when I was younger. I guess I just got lazy in my old age, but our girls just loved these rolls. I need to whip out the flour and get this recipe rolling again. Love sharing with you. Hope you like them. Photo by Taste of Home.
prep time
3 Hr 10 Min
cook time
15 Min
method
---
yield
2 dozen rolls
Ingredients
- 1 package fast acting yeast
- 1/3 cup warm water
- 1/2 cup scalded milk
- 1 large egg
- 1 teaspoon salt
- 1/4 cup sugar
- 2 1/4 cups flour
- 1/2 stick butter, melted
How To Make butterhorn crescent rolls
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Step 1Dissolve yeast in water. Cool milk and add it with egg, salt and sugar, then add flour. Mix and knead. Let rise until double in size. Roll out in circles and brush with melted butter. Cut in pie-shaped wedges; roll up. Brush with butter again. Let rise. Bake 15 minutes in 400 degree oven or until golden brown.
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Step 2Tip: To get your bread to rise a little faster, you can put a pan of boiling water in the oven on one rack and your rolls on another. Close oven door and let them rise. Don't turn on the oven.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Sweet Breads
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