Butter Horn Dinner Rolls
1 cup milk
3/4 cup butter
1/2 cup sugar
1/2 tsp salt
1 package yeast - can be quick rise or regular yeast
1/4 cup warm water
3 eggs
4 cups flour - may need to add a little more depending on how sticky the dough is. I usually add no more than 1/2 to 3/4 cup
Heat milk, butter, sugar and salt in a pan on low until butter is melted. Remove from heat and cool slightly. I add my eggs at this time, since they are usually cold and this will cool the milk mixture. Add yeast to milk. Add flour and start by beating this dough slowly. When dough is combined and looking a little lumpy, start beating faster. The secret to a fine texture is to beat slow at first and then faster. The dough will be sticky.
Cover and let rise till doubled. Punch down and divide into 4 portions. Roll out each portion to about 1/4 inch thick to make a circle. Spread melted butter over dough and cut using a pizza cutter into 6-8 wedges. Roll wedges into shape of crescent shape starting at the wide end.
Let rise until doubled. Bake at 350 for about 17-19 minutes and lightly brown.
Serve warm.
This recipe came from my aunt who made these for all our holiday dinners and even just for Sunday dinner. She was known to have people ask her to make some for their dinners.
Enjoy
Brenda
