Butterhorn Rolls

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

Ingredients Instructions

  • 5 cups flour
  • 1 packet yeast (one tablespoon)
  • 1/2 cup sugar
  • 2 teaspoons salt

  • 1 stick of butter, softened
  • 1 1/2 cups warm water (not hot enough to kill the yeast!)
  • 2 eggs

  1. In mixer bowl, combine flour, yeast, and sugar.
  2. Add rest of ingredients.
  3. Mix on low with mixer and dough hook for 10 minutes.
  4. Put dough in greased bowl, and let rise in a warm place until doubled. (About two hours.)

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

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

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