GRANDMA MARION’S BUTTERHORN ROLLS | |
1 cup scalded milk |
Make a sponge of 1 cup scalded milk, 1 cup lukewarm water with 2 yeast dissolved. 1 tbsp. sugar and 3 cups flour. Mix and let stand in warm place for 1/2 hour then add 3 eggs, beaten; 1 tbsp. salt; 1/2 cup melted shortening, cooled; 1/2 cup sugar; about 6 cups flour to make stiff dough. Knead and let rise. Punch down and let rise again. Pinch off dough. Roll about 1/8" thick. Cut into pie-shaped wedges, roll to center with point on top. Let rise. Bake in 400-degree oven 15 to 20 minutes.
ADAPTED VERSION: 1/2 cup melted butter halve sugar 4 1/2 cups flour Lime-sized puffs in greased glass pan. 2 13x9 with 20 balls each. 10 minutes. |
From Marion Ruth Crocker Farrington
Notes: Recipe halves just fine. Works well with half whole wheat flour and half regular. Makes about 3 dozen. |