Butterhorn Rolls

This recipe comes from Sharon's mother, Esther Wilson.

Ingredients Instructions

  • 1 tablespoon sugar
  • 1 packet yeast
  • 1/2 cup warm water (not hot enough to kill yeast!)
  • 1 stick of butter
  • 1 cup warm water
  • 1/2 cup sugar (less one tablespoon)
  • 1 tablespoon salt
  • 2 eggs
  • 5 cups flour

  1. Combine first three ingredients (yeast, water, sugar) and let set.
  2. Soften the butter.
  3. Combine butter, water, sugar, salt, eggs.
  4. Add yeast mixture.
  5. Knead for 5 minutes with mixer using dough hook.
  6. Put dough in greased bowl, and let rise in a warm place until doubled. (About two hours.)

  7. Punch down and refrigerate for two hours to two days.

  8. Melt a stick of butter.
  9. Divide dough into halves.
  10. Roll each half into a big circle.
  11. Spread melted butter on dough.
  12. Cut each half into 16 wedges, and roll each one up.
  13. Let rise until doubled.

  14. Oven: 375
  15. Bake for 12 to 15 minutes.