Bread: Butterhorns

Mix together:

1/4 c. lukewarm water

1 pkg. dry yeast

1 tsp. sugar

Heat:

3/4 c. milk (130)

Add:

1/2 c. butter

1/2 c. sugar

1 tsp. salt

Beat 3 eggs in large bowl and add both the yeast mixture and the milk mixture cooled to lukewarm.  Add 4 to 6 cups flour.  Add 2 1/2 to 3 cups first and beat well with mixer.  (Never add more than 6 cups of flour.)  Cover and let rise.  Punch down at least 1 time when doubled.  Cut in half.  Roll each half into as round a form as possible, about 1/4-inch thick.  Cut into 16 pie shaped pieces.  Beginning at the broad end, roll toward the small end.  Put rolled forms on buttered cookie sheet and let rise.  Bake at 350 for 15 to 20 minutes.  Rub with butter while still hot from oven.

No Attribution

Our Swiss Pantry II

First Mennonite Church

1987