BUTTER HORN ROLLS ROCK!
And so does WH! (That's Wonderful Husband for those who don't know.)
We got brave this Thanksgiving. First we bought a bread machine, thinking how cool it would be to make home made breads and rolls this holiday season. I was so excited to make my mom's 1930's recipe of butter horn rolls, I had never made them. Just watched her do it a hundred times, you've been there I'm sure.
So....we got the bread machine home, bought all the ingredients, and were ready to make it happen. Then, it occured to us that there were some VERY strange things in the recipe, that didn't match up with what ingredients we had???
For instance, "scalded milk"? A "cake yeast"? Hmmm.
I'll give you the recipe below, even though my sister reminded me this is a guarded family secret, so you can print it out, because after working with the instructions of a new, never used bread machine, AND altering the directions of a 1930's recipe that is a winner,
we created the most wonderful, light, mouth watering home made rolls you could ever make!
I felt like a kid again.
The aroma of these sweet rolls backing and the turkey with sage rubbed all over it was over the top.
I apologize for the for the out of focus photos, we were just in too much a hurry, and having to much fun to think about the focus factor! But you get the picture, ha ha.
I hope each of you had a wonderful Thanksgiving. I was certainly thankful for so many amazing things. Thank you, each and every one of you for following my adventures. And now for the recipe!!
Butter Horn Rolls
1 cake yeast (we used dry from a packet for a bread machine, so no need to disolve first)
1 tablespoon warm water
1 tablespoon sugar
1 c. milk, scaled (don't worry about that, no need to scald, old idea)
1/2 c. sugar
1/2 c. butter
4 c. flour (we used bread flour for the machine)
1 teaspoon salt
(If you don't use a bread machine, you can follow these directions for the yeast)
Mash yeast in a bowl. Dissolve in 1 T. warm water, sprinkle over it 1 T. sugar. Beat with 3 eggs. Add milk (no need to scald now, its all pasteurized). Add butter, melt in milk. Add to mixture luke warm. Add 1/2 c. sugar, 4 c. flour, 1 t. salt. Mix to a soft dough (this is where we let the bread machine do it, and added the dry yeast to the top of the ingredients inside the machine).
Let dough rise until light, about 3-4 hours. When light, divide in half and roll out each half into a 9"-10" circle. Brush the circles with melted butter, cut each circle into 16 parts. Roll each piece beginning with the widest end. This should make 32 rolls.
Place on greased cookie sheet. Brush with melted butter. Cover with a dry cloth. Let rise until very light, another 3-4 hours. Bake in ot oven 375-400 degrees until brown (about 10 minutes).
TIP: to quick raise rolls or dough, heat oven for 1 MINUTE ONLY, at 400 degrees. Place rolls, covered with cloth, in oven. Should be doubled in about half the normal time.
Have fun, enjoy the recipe!
Hugs to all,