I found this recipe in the 'Cooking with Grace' cookbook.
I made slight changes.
- 1 cup lukewarm water
- 1 tablespoon instant yeast
- 1 cup milk
- 1/2 cup oil
- 1/2 cup sugar
- 3 large eggs
- 5 to 6 1/2 cups flour
- 1 teaspoon salt
- Add the yeast, milk, and egg mixture to the flour mixture. Knead till smooth, soft but not sticky consistency, 4 to 5 minutes. I start with 5 cups flour, then add more as needed.
- Let rise in warm place until doubled, 1 1/2 hours.
- Knead down and let rise again till doubled, 1 hour. When short of time I have missed this step and they still turn out wonderful.
- Cut pieces of dough and roll into size of large pie crust approx 1/4" thick Butter lightly.
- Cut into 8 wedges. Roll up each wedge, starting with wide edge and make sure that the pointed end is well tucked and pinched under the roll.
- Let rise again until doubled in size.
- Optional: brush with egg white or milk. Sprinkle with sesame or poppy seeds.
- Bake at 400ยบ for 10 to 12 minutes or until golden in color.
- Yield: 4 1/2 dozen
These looks so yummy!! I love to find recipes to try out when my sister comes to visit a couple days. Will be trying these the next time she comes!
ReplyDeleteThese look absolutely yummy~ can't wait to try them.
ReplyDeleteOh these look just like the rolls my grandmother use to make. I have her recipe but I have not had much luck with it. I need to try again. My dad family is Pennsylvania Dutch "German". Grandma always made these rolls and noodles for Thanksgiving, Christmas and Easter. I miss them a lot!
ReplyDeleteYour butterhorn rolls look fabulous, Betty! My Grandma has made them quite often, but I've never tried. Slather on some strawberry jam & a slice of cheese, and you're set. :)
ReplyDeleteThey really look fabulous. I'd be the first to grab one at a gathering :0)
ReplyDeleteI can almost smell these, they look so good! Another recipe I will have to try soon.
ReplyDeleteA few years ago, when I first began baking bread daily for my family-I poisened us all with a bread that had eggs and milk in it. I've never made a recipe with eggs and milk since. Can egg/milk dough go bad in the risings? or was it something else I did.
ReplyDeleteThese look like Plushke to me ... I think I may NEED to make some today. I will see if the kids are coming over. =)
ReplyDeleteHey sis they look so yummy!
ReplyDeleteWill definitely be baking these in the near future.
Oh by way, plate looks familiar.....
I can tell from the pix that these are soooo fluffy and light. And look at perfectly shaped they are! Just beautiful! Saving this. These are such a special occasional shaped bread that I just have to make these.
ReplyDeleteI just made them for dinner and also for a PTA function. They are fabulous!
ReplyDeleteI am just curious how many this usually makes?
Thank you so much for sharing with me and the world you wonderful talents. Me and my family are so grateful!
Kimberly..not sure what the problem could be..I haven't ever had bread go bad that had milk and eggs in it.
ReplyDeleteMathew and Christie..depending on size of rolls..yields approx 4 1/2 doz. Thank you for your kind words:)
They look really good.I haven't made Butterhorn rolls in a long time.
ReplyDeleteBlessings,Ruth
Those look really good right about now...I want some!!
ReplyDeleteThese would be great for the coming hoildays.
ReplyDeleteThese look good! Super yummy :)
ReplyDeleteMy hubby will love these, he enjoys bread rolls that are on the sweet side...thank you for sharing.
ReplyDeleteOh....you made me super homesick looking at this post...today. Problem is....I have no more 'home' to go....not for Mom's baking anymore. But the memories are there and these make me want to make them this weekend....just to be close to her again...smell the kitchen smells and taste the goodness of 'home made'. Thanks Betty R!
ReplyDeleteThose are just beautiful...I can just smell 'em now :)
ReplyDeleteI made these for my husband's carry in lunch at work...pretty easy. Some of them came out too large but I didn't know how many the recipe would make...but those men chowed down.. :o)
ReplyDeleteI made these yesterday. Light as a feather and super tasty.
ReplyDeleteThanks so much for posting this recipe--I wrote it down awhile ago and finally made some, and they were wonderful! I linked to this post on my blog--thanks again!
ReplyDeleteThis recipe is my Thanksgiving go-to! We call the opened up rolls (that spring open in the oven?) "Scorpions" and enjoy munching on them warm from the oven. I blindly made this full recipe for our very small celebration tomorrow (3 adults and a 2 year old....) and turned some of it into cinnamon swirl bread, another favorite recipe from your website! Thank you!
ReplyDeleteHave baked this few months back. Brought them to our church gathering, my food to share. There is a little sister who is so picky in what she eats. Her mom was so happy to tell me - thanks for bringing these bread, my daughter ate them not only one but until there is no more on the table. I was so glad to hear that from a happy mother. Thanks MGCC. Love this site.
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