Tuesday, December 17, 2013

Butter Horns

Today I'm going to share a little family jewel with you.  I've been blogging for several years now and quite honestly can't believe I haven't put this recipe on here until now.  These are a staple at my family's holiday meals. They have been for years.  In fact, the last several Thanksgivings I've been requested to make them.  It just isn't Thanksgiving without them.  But they are wonderful for all dinners not just Thanksgiving.  I made them again last weekend and people just gobbled them up.  They also make the best breakfast the next morning! 

These are butter horns.  Make the dough the night before... then the next morning roll them up, let them rise, bake, and enjoy some amazing rolls! A little butter and honey make them even better!

Butter Horns

1 pkg. yeast (1/4 oz.)
1 c. warm water (not super hot or you'll kill the yeast)
1 t. sugar
Mix and set aside.

Beat 3 eggs and add 1/2 c. sugar and 1 t. salt. Melt 1 stick of butter and add to the egg mixture. Add yeast water. Add 4-5 c. flour slowly, stirring after each cup. Set aside in a covered, greased bowl overnight. 

The next morning, divide the dough into 2 balls. Roll out in a circle like a pie crust and cut into triangles. Roll up from the large end first, let rise until double in size (approximately 2 hours). Bake in a hot oven 400 degrees for 10 - 15 minutes*.

* I like my rolls to be nice and soft so I tend to bake them at 380 degrees around 8 minutes.  Keep a close eye on the rolls while they're baking because they will brown quickly! As soon as they begin to brown, remove from oven.

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