Butterhorn Rolls

1. 1

   Crumble yeast into a bowl; add sugar, salt, milk, and eggs.

2. 2

   Mix well; add half of flour and beat well.

3. 3

   Add melted butter and remainder of flour.

4. 4

   Knead until smooth, cover and let rise in a warm place until doubled.

5. 5

   Divide in half, roll each piece into a circle 1/4 inch thick.

6. 6

   Butter, if you like and cut each piece into 16 pie shaped pieces.

7. 7

   Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.

8. 8

   Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.

9. 9

   Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.

10. 10

    *To make crescent rolls, curve rolls slightly.

11. 11

    *To make butterleaf rolls, roll dough into a very think rectangular sheet, brush with melted butter; cut into strips 1 inch wide and pile 6 or 7 together. Cut into 1 1/2 inch pieces and place on end in greased muffin pans. Cover and let rise till doubled and bake as above.

* Per serving · 4 servings · Values may vary.

No additional tips available.