Tuesday, September 21, 2010

0 Butter Horn Rolls

A couple years ago, my Gigi gave me The Houston Junior League Cookbook. This is the most special cookbook in my bookshelf because I went through both my mom and Gigi's Junior League cookbooks and wrote down all of their "notes!" So now my cookbook has 3 generations of comments or advice on different recipes! Pretty amazing!

I made these rolls when the Meadow's came over for dinner and they were a hit!!

Butter Horn Rolls
2 tablespoons sugar
2 tablespoons warm water
2 yeast cakes (I used 2 packets of Fleischmann's Rapid Rise Highly Active Yeast, one the back of the packets it will tell you how many packets equal a fresh yeast cake)
3 eggs
1/2 cup sugar
1 cup lukewarm water
1/2 cup melted shortening (I used the Crisco All Vegetable Shortening sticks)
1/2 teaspoon salt
5 cups flour
Melted butter
Combine sugar, 2 tablespoons warm water and yeast; stir. Let stand for 5-10 minutes, until dissolved. (Mine didn't really ever dissolve so I just waited 10 minutes and then moved on!) Beat eggs in another, larger bowl; add 1/2 cup sugar, 1 cup lukewarm water, shortening, yeast mixture, salt and flour. Knead until dough is very elastic. Dough will be very soft and difficult to work with. (It will get all over your hands, but do not despair.) Divide dough into 3 equal parts. Flour a pastry cloth (I used wax paper) and rolling pin. Working with one part at a time, roll dough into a circle, 1/4" thick. Brush melted butter over the round of dough. Cut into 4 pie-shaped wedges, and cut each wedge into 3 smaller wedges. Roll up each wedge, starting with wide edge. Place on cookie sheet with pointed end on bottom. Let rise until double in size (about 1 1/2 to 2 hours). Bake at 350 degrees for 10-12 minutes, or until golden brown. these may be frozen after they are shapped (before rising). If frozen allow appoximately 3 hours to rise. Makes 3 dozen.
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