Friday, January 20, 2012

Nana's Butter Horns

These rolls speak for themselves. My sweet mother-in-love, Nana makes these rolls for every special occasion. She has to hide them from her grown children who try to sneak the dough or rolls. They are pretty wonderful fresh out of the oven smeared with butter all over them.

2 envelopes of active dry yeast
1 Tbs. sugar
1 cup warm milk
1/2 scant cup sugar
1/2 cup shortening
3 well beaten eggs
1/2 tsp. salt
5-6 cups flour

(1) In a large mixing bowl combine the yeast, 1 Tbs. sugar and warm milk.
(2) Add remaining ingredients until well blended. Knead until smooth and elastic.
(3) Place in a lightly greased bowl, cover and let rise until doubled.
(4) Punch down. Divide dough into 4 pieces/sections.
(5) Roll a circle from a section of dough. Using a knife cut into pie slices and roll from the edge to the center so it has the shape of a crescent roll.
(6) Let rolls rise to double.
(7) Bake at 375 degrees for 8-10 minutes or until rolls just begin to turn golden.
(8) Smooth butter on top of rolls while still warm.

Helpful Hints:
(1) Nana's original recipe calls for only 1 envelope of yeast. The rolls never turned out like hers when I did that. Then I learned that she lets hers rise for some 4+ hours! I don't have time like that with two little kids running around so I added an extra envelope of yeast and it turns out just like Nana's (well almost as good).
(2) These can be frozen too until you're ready to use them.

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